Looking for something that would be easy to make on a weeknight and provide some leftovers this is a good option. For my cheese adverse daughter I omitted the ricotta filling and just used sausage for a few of the rolls.

Prep time – 20 minutes / Cook time – 50 minutes

  • 12 lasagna noodles
  • 2 c. marinara sauce 
  • 1 ½ c. homemade ricotta 
  • 1 lb. Italian sausage, casing removed
  • 1 c. shredded mozzarella or provolone
  • 1 c. pecorino romano, divided

  •  1 t. garlic powder
  • 1 t. onion powder
  • 1 t. parsley
  • ½ t. salt
  • ¼ t. white pepper

Preheat oven to 350. Bring a large pot of salted water to a boil, cook lasagna noodles according to the package. Remove casing from sausage and cook until no longer pink, set aside. In a large bowl combine ricotta, mozzarella, ½ c. pecorino romano, garlic powder, onion powder, salt and pepper.  Drain noodles and lay out on dish towel. Spread ricotta mixture evenly along each noodle. Divided cooked sausage between each noodle and roll. Spread ½ c. marinara sauce all over the bottom of a 13 x 9 baking dish. Place each roll seam side down. Cover rolls with the remaining sauce and pecorino cheese. Cover dish with aluminum foil and bake for 30 minutes. Remove foil and cook an additional 8 minutes under the broiler until cheese is slightly browned and bubbly. Cool for 10 minutes before serving.