Spinach and Sausage Lasagna Rolls

Spinach and Sausage Lasagna Rolls

“I love Pasta…… I love Pasta…..I love Pasta…….Yea, yea, yea, yea!”

In case you didn’t get that….that was my “pasta song”.  I’m a horrible singer and I really don’t like karaoke.  But I just adore pastas so much that I just have to sing it out sometimes.

Spinach and Sausage Lasagna Rolls

One day I came home from work to find a box sitting at my front door. And in that box, there were PASTAS!!!!!!!

Oh yes—it was a red letter day. :)

Spinach and Sausage Lasagna Rolls

Thanks to , I had lasagna sheets and penne rigate at my disposal! They feature pastas that are lower in carbohydrates, high in fiber—and most importantly, delish!

Spinach and Sausage Lasagna Rolls

I took this opportunity to make lasagna rolls filled with spinach and sausage. Rolls are a fun way to change up traditional lasagnas and since the edges are usually my favorite part (due to the extra crispiness) rolls are the perfect way to go.

And on that note…..

“I love Pasta…… I love Pasta…..I love Pasta…….Yea, yea, yea, yea!”

Yeah….I should just stick to cooking.

________________________________________

Spinach and Sausage Lasagna Rolls
Serves 4

Ingredients:

8 lasagna sheets
¼ cup shallots, finely diced
2 garlic cloves, finely minced
½ pound Italian sausage
1 (10-ounce) bag frozen spinach, thawed and excess water squeezed out
1 teaspoon dried thyme
¼ teaspoon dried chili flakes
¼ cup goat cheese
¼ cup cream cheese
3 cups marinara sauce
1½ cups shredded mozzarella cheese
kosher salt
olive oil

Soak the lasagna sheets in hot tap water for 8-10 minutes or boil the pasta sheets for 1/2 the time listed on the box.

In a skillet, heat olive oil and sauté shallots until they are translucent. Add garlic and cook for an additional minute. Add the sausage to the pan. Use a wooden spoon to crumble the meat and break into small pieces.  Once the meat is no longer pink, add the spinach, thyme and chili flakes. Season with kosher salt. Remove pan from the heat and add goat cheese and cream cheese. Stir to combine.

Preheat oven to 375 degrees and drain the lasagna sheets. Spread about one cup of the marinara sauce on the bottom of a baking dish. Set aside.

Spoon/spread about 3-4 tablespoons of the spinach-sausage mixture across each lasagna sheet. Carefully roll up each sheet and place the rolls, seam side down inside the baking dish. Cover the tops of each roll with a few spoonfuls of marinara sauce and mozzarella cheese.  Transfer to the preheated oven and bake for about 20 minutes.

To serve, warm up the remainder of the marinara sauce. Add a few spoonfuls to the bottom of the plate and place rolls on top.

*** I received to sample, however, all views and opinions expressed are my own.***

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7 thoughts on “Spinach and Sausage Lasagna Rolls

  1. Hi Nam!! I saw this via email subscription and I was like wow… this is so beautiful!! I’ve never made lasagna before, but I’d definitely want to try rolls version! So fancy and it tricks my mind that one roll is good for my dieting. ;-)

  2. We use different kinds of material to forge the blade, mainly including carbon steel 1045,1060,1095,folded steel(Damascus steel),stainless steel, clay-tempered steel folded & clay-tempered steel and all kinds of mixed steels.

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