10-12lasagna noodlesI always boil extra in case some break
1cupyellow onionschopped (about 1 medium onion)
3plump garlic clovesminced
15ozwhole milk ricotta cheese
2cupsshredded mozzarella cheesedivided
1cupfresh grated Parmesan cheesedivided
24ozjar marinarause your favorite brand/flavor
½teaspooneach- garlic powder, dried oregano, salt
red pepper flakes
black pepperto taste
Preheat the oven to 350.
In a large pot of boiling water cook the lasagna noodles, according to package instructions, until al dente. Drain the noodles. Lay them flat to dry and so they are ready to stuff and roll.
TIP* I like to flip 2 large sheet pans over and cover with paper towels- see photo- then I lay each lasagna noodle flat to dry and cool a little. It also makes rolling the noodles easier because you can move them around the kitchen if you need to.
While the lasagna noodles boil add the oil to a large skillet over medium heat, saute the onions and garlic for about 4 minutes. Add the sausage, ½ teaspoon dried basil, pinch of salt, black pepper and red pepper flakes. Cook, while crumbling until the sausage is cooked thru, about 8 minutes. Pour the sausage mixture onto a paper towel lined plate to drain the grease. Set aside to cool.
In a large bowl combine the ricotta cheese, egg, 1 cup mozzarella cheese, ½ cup Parmesan cheese, 1 teaspoon dried basil, garlic powder, dried oregano, salt, onion powder, pinch of red pepper flakes and black pepper to taste. Mix until it is smooth and all the ingredients are distributed evenly.
Pour ⅓ of the jar of marinara into a large 9x13 casserole pan making an even layer of sauce over the bottom of the pan.
Time to roll the roll ups. Spread ¼ cup ricotta mixture evenly over each noodle, top with ¼ heaping cup of sausage. Starting at the end closest to you roll the noodle up gently, so the filling stays inside the noodle. Lay each roll up, seam side down, into the prepared casserole dish.
Top the roll ups with the remaining marinara sauce. Sprinkle 1 cup mozzarella and ½ cup Parmesan cheese evenly over the top of the roll ups.
Cover the pan with foil and bake for 35 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Let the roll ups rest for 5-10 minutes before serving.
MAKE AHEAD- You can prep these lasagna roll ups until it is time to put them in the oven. Cover with foil and place in the fridge for up to 2 days. Bake as directed, adding 5 minutes to the cook time to warm through.