Sausage Lasagna Rolls

(Courtesy of Taste of Home)

Ingredients:
12 lasagna noodles
1 lb. bulk Italian sausage
2 jars (26 oz. each) marinara sauce or spaghetti sauce
1 carton (15 oz.) ricotta cheese
2 c. (8 oz.) shredded part-skim mozzarella cheese, divided
3/4 c. shredded Parmesan cheese, divided
1 egg
2 Tbsp. minced fresh parsley or 2 tsp. dried parsley flakes
2 1/2 tsp. minced fresh rosemary or 3/4 tsp. dried rosemary, crushed
2 tsp. lemon juice
1 1/2 tsp. minced fresh thyme or 1/2 tsp. dried thyme
1 tsp. grated lemon peel
1 tsp. coarsely ground pepper
1/2 tsp. salt

Directions:
Preheat oven to 350 degrees.  Cook noodles according to package directions.

Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain.  Stir in spaghetti sauce.

In a large bowl, combine ricotta, 1 c. mozzarella, 1/4 c. Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon peel, pepper and salt.  Drain noodles.  Spread 2 Tbsp. cheese mixture on each noodle; carefully roll up.

Spread 2/3 c. meat sauce into each of two greased 11x7 baking dishes.  Place roll-ups seam side down over sauce.  Top with remaining meat sauce.  Sprinkle with remaining mozzarella and Parmesan cheese.

Cover and bake 45-50 minutes or until bubbly. 

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