Best 7 Sausage And Veggie Lasagna Rolls Recipes

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**Savory Sausage and Veggie Lasagna Rolls: A symphony of flavors in every bite!**

Embark on a culinary journey with our delectable Sausage and Veggie Lasagna Rolls, a delightful twist on the classic Italian dish. These delightful rolls are a perfect blend of savory sausage, roasted vegetables, and creamy ricotta cheese, all wrapped in tender lasagna sheets and baked to golden perfection. Each bite offers a harmonious balance of flavors, textures, and aromas that will tantalize your taste buds. Discover the secrets behind this irresistible dish and indulge in a feast that will leave you craving more.

**Inside this article, you'll find a collection of tantalizing recipes:**

* **Sausage and Veggie Lasagna Rolls**: The star of the show, this recipe provides step-by-step instructions for crafting these flavor-packed rolls from scratch.

* **Roasted Vegetable Medley**: Learn the art of roasting vegetables to perfection, enhancing their natural sweetness and creating a colorful, vibrant filling for the lasagna rolls.

* **Creamy Ricotta and Parmesan Filling**: Discover the secrets of making a smooth, luscious ricotta filling that adds a touch of richness and creaminess to the rolls.

* **Homemade Lasagna Sheets**: Take your lasagna game to the next level by making your own lasagna sheets from scratch. This detailed recipe guides you through the process of creating tender, pliable sheets that will envelop the fillings perfectly.

* **Easy Marinara Sauce**: Elevate your lasagna rolls with a homemade marinara sauce that bursts with fresh tomato flavor. This simple recipe uses pantry staples to create a delicious, versatile sauce that will complement the rolls perfectly.

Get ready to tantalize your taste buds and impress your loved ones with this extraordinary Sausage and Veggie Lasagna Rolls recipe. Each bite is a symphony of flavors and textures that will leave you craving more. Let's dive into the delightful world of this culinary masterpiece!

Let's cook with our recipes!

SAUSAGE AND VEGGIE LASAGNA ROLLS



Sausage and Veggie Lasagna Rolls image

This recipe makes two pans of lasagna rolls. You can bake both or freeze one for later.

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 medium yellow onion, chopped
1 small yellow squash, finely diced
1 small zucchini, finely diced
Kosher salt and freshly ground black pepper
15 ounces whole-milk ricotta
1/2 cup grated Parmesan
3 tablespoons fresh flat-leaf parsley leaves, chopped
1 large egg, beaten
2 tablespoons extra-virgin olive oil
1 pound bulk Italian sausage
One 24-ounce jar marinara sauce
1/4 cup fresh basil leaves, chopped
Nonstick cooking spray, for the baking dishes
1 pound lasagna noodles, cooked according to package instructions and drained
2 cups grated mozzarella (about 8 ounces)
1/4 cup grated Parmesan

Steps:

  • For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook until softened, about 4 minutes. Add the squash, zucchini, a sprinkle of salt and black pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Set aside to let cool.
  • Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon black pepper to a large bowl, then add the cooled vegetables. Stir to combine.
  • For the sauce: Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking into pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Stir in the marinara and bring to a simmer. Let cook for 2 minutes, then remove from the heat and stir in the basil.
  • For the lasagna rolls: Preheat the oven to 375 degrees F. Spray two 8-inch square baking dishes with nonstick cooking spray.
  • Spread about 1/2 cup of the sauce on the bottom of each prepared baking dish.
  • To make the rolls, spread each lasagna noodle with a layer of the ricotta filling. Starting at one end, roll up the noodle. Repeat with the remaining lasagna noodles and ricotta filling. Place half of the lasagna rolls seam-side down in each baking dish.
  • Spread the remaining sauce over the lasagna rolls. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving. Alternatively, bake one dish and freeze the second, tightly wrapped, for up to 2 months. (See Cook's Note.)

VEGGIE LASAGNA ROLLUPS



Veggie Lasagna Rollups image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 21

1 pound lasagna noodles
Nonstick cooking spray, for spraying baking sheet
2 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, diced
1 red bell pepper, diced
24 ounces white mushrooms, chopped
2 yellow squash, diced
2 zucchini, diced
1/2 cup white wine
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
One 28-ounce can diced tomatoes, drained
1/4 cup tomato paste
1/4 cup chopped fresh parsley
32 ounces ricotta
1/2 cup grated Parmesan
2 large eggs
Salt and freshly ground black pepper
1 1/2 pounds shredded fresh mozzarella
Grated Parmesan, for sprinkling

Steps:

  • For the noodles: Cook the noodles according to the package instructions. Spray a baking sheet with cooking spray. Drain the noodles and transfer them to the prepared sheet.
  • For the sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook for a minute. Add the red peppers and saute for another minute or so. Add the mushrooms, yellow squash and zucchini and cook for a few minutes. Pour in the wine, add the red pepper flakes and some salt and pepper and stir. Pour in the tomatoes, using your hands to squeeze and crush the tomatoes, and add the tomato paste. Stir to combine, bring to a simmer and let simmer for 20 minutes or so. Stir in the parsley.
  • For the ricotta mix: In a bowl, combine the ricotta, Parmesan, eggs, 1/4 teaspoon salt and some pepper.
  • To assemble: Grab a foil loaf pan and spoon in 1/4 to 1/2 cup of the sauce on the bottom of the pan. Lay out 3 noodles and spoon 1/4 cup of the ricotta mix on each and spread evenly. Roll each noodle tightly and place the rolled noodles in the loaf pan on top of the sauce. Top with more sauce and sprinkle with shredded mozzarella and Parmesan. Repeat with the remaining ingredients. Cook immediately, or cover with foil and freeze.
  • To cook immediately, bake, uncovered, at 350 degrees F until bubbly, about 25 minutes. To cook frozen, remove the loaf pans from the freezer and bake, covered, at 350 degrees F for 40 minutes. Uncover and bake until the cheese is nice and bubbly, an additional 10 minutes.

LASAGNA ROLLS



Lasagna Rolls image

Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

Steps:

  • To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
  • Preheat the oven to 450 degrees F.
  • Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
  • Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
  • Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

ROASTED VEGETABLE AND SAUSAGE LASAGNA



Roasted Vegetable and Sausage Lasagna image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 12

2 zucchini, sliced lengthwise into 1/4-inch planks
1 large eggplant, sliced lengthwise into 1/4-inch planks
2 tablespoons extra-virgin olive oil, plus for drizzling
Kosher salt and freshly ground black pepper
1 1/2 pounds sweet Italian sausage, casings removed
2 cups ricotta
2 tablespoons chopped fresh parsley
1 egg
One 32-ounce jar marinara sauce
1 box no-boil lasagna noodles
2 cups shredded mozzarella
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F; place two baking sheets in the oven to preheat.
  • Drizzle the zucchini and eggplant slices on both sides with olive oil to coat. Carefully add the vegetables to the hot baking sheets--they should sizzle. Sprinkle with salt and pepper.
  • Roast until the vegetables are tender, 12 minutes, flipping halfway through. Remove from the oven and let cool.
  • Reduce the oven temperature to 350 degrees F.
  • While the roasted vegetables are cooling, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and no longer pink, 7 to 10 minutes.
  • In a bowl, whisk together the ricotta, parsley, egg and a big pinch of salt and pepper.
  • In a 9-by-13-inch baking dish, add 1/2 to 3/4 cup of the marinara sauce and spread to cover the bottom of the pan. Lay down enough lasagna noodles to cover the sauce, and then sprinkle with one-third of the browned sausage. Cover the sausage with one-third of the roasted zucchini and eggplant, spread with half of the ricotta mixture and sprinkle with one-third of the mozzarella. Repeat the sequence of marinara, noodles, sausage, vegetables, ricotta and mozzarella. For the third and final layer, repeat as before, only without the ricotta. Finish by sprinkling the Parmesan over the top.
  • Place the lasagna in the oven and cook until bubbly and browned on top, 35 minutes. Let cool for 10 minutes before serving.

PESTO LASAGNA ROLLS



Pesto Lasagna Rolls image

Each of these noodle roll-ups has just the right amount of filling and bakes in a fraction of the time a traditional deep-dish lasagna takes.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
12 lasagna noodles
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 large egg
2 cups whole milk ricotta
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 1/2 cups shredded mozzarella
3/4 cup grated Parmesan
1 cup store-bought pesto
1 tablespoon extra-virgin olive oil
Crushed red pepper flakes, optional

Steps:

  • Position an oven rack to the middle position and preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.
  • Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Whisk in the milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly.
  • Beat the egg in a large bowl and then stir in the ricotta, spinach, 1 1/2 cups of the mozzarella cheese, 1/2 cup of the Parmesan, 1/2 cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir the remaining 1/2 cup pesto into the slightly cooled bechamel sauce.
  • Brush a 13- by 9- inch baking dish with oil. Spread 1/4 cup of the pesto-bechamel sauce on to the bottom of the dish.
  • Lay half of the cooked lasagna noodles on a clean work surface and spread 1/3 cup of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving.

ITALIAN SAUSAGE LASAGNA ROLLS



Italian Sausage Lasagna Rolls image

It's the same great flavor of lasagna but in a fun and interesting shape. I often make a pan of these and pop them in the freezer for future dinners. -Hollie Lervold, Redding, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 10 servings.

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon each dried basil, marjoram, oregano, parsley flakes and thyme
1/2 teaspoon pepper
1/4 teaspoon salt
1 can (2-1/4 ounces) sliced ripe olives, drained
10 uncooked lasagna noodles
1 package (19 ounces) Italian sausage links
1 package (6 ounces) fresh baby spinach
1 package (8 ounces) cream cheese, softened
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato sauce, tomato paste and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes. Stir in olives., Meanwhile, cook lasagna noodles according to package directions for al dente. Cook sausages in a large skillet according to package directions; drain. Remove sausages and cut in half widthwise. In the same skillet, cook and stir spinach over medium-high heat 2-3 minutes or until wilted; drain spinach and squeeze dry., In a small bowl, combine cream cheese and spinach. Spread 3 cups sauce mixture into a 13x9-in. baking dish. Spread 2 tablespoons cream cheese mixture on each noodle. Place a sausage half on a short end; carefully roll up. Cut in half widthwise; place ruffle side up in sauce mixture. Repeat with remaining noodles, cream cheese mixture and sausages., Pour 1-1/2 cups sauce mixture over rolls; sprinkle with mozzarella cheese. Bake, covered, 40 minutes. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Serve with remaining sauce mixture.

Nutrition Facts : Calories 504 calories, Fat 32g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 1090mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein.

LASAGNA ROLLS



Lasagna Rolls image

My Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner. -Mary Lee Thomas, Logansport, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 5

6 lasagna noodles
1 pound ground beef
1 jar (14 ounces) spaghetti sauce
1 teaspoon fennel seed, optional
2 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and, if desired, fennel seed; heat through., Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese. , Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 377 calories, Fat 18g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 549mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.

Tips:

  • Use a variety of vegetables in your lasagna rolls to add flavor and texture. Some good options include spinach, zucchini, mushrooms, and bell peppers.
  • Be sure to cook the vegetables until they are soft before adding them to the lasagna rolls. This will help to prevent them from becoming tough and chewy.
  • Use a good quality sausage for the lasagna rolls. This will make a big difference in the flavor of the dish.
  • Be sure to season the ricotta cheese mixture well. This will help to add flavor to the lasagna rolls.
  • Roll the lasagna rolls tightly so that they don't fall apart during baking.
  • Bake the lasagna rolls until they are golden brown and bubbly. This usually takes about 30 minutes.
  • Serve the lasagna rolls with your favorite sauce and toppings. Some good options include marinara sauce, pesto, or Alfredo sauce.

Conclusion:

Sausage and veggie lasagna rolls are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and can be customized to your liking. So next time you're looking for a hearty and satisfying meal, give sausage and veggie lasagna rolls a try!

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