Ingredients:

  • 1 lb Italian sausage, ground
  • 9 lasagna noodles (flat sheets)
  • 15 oz whole milk ricotta cheese
  • 10 oz fresh spinach, coarsely chopped
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 24 oz marinara sauce (jarred or homemade)
  • 1 1/2 cups shredded whole milk mozzarella cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Cook the lasagna noodles according to package directions until slightly underdone (al dente). Drain immediately and lay flat on parchment paper or clean towels to prevent sticking.
  2. In a large skillet, brown the Italian sausage over medium-high heat, breaking it up as it cooks. Drain thoroughly to remove excess grease.
  3. In a medium bowl, combine the ricotta cheese, wilted spinach, egg, Parmesan cheese, dried oregano, garlic powder, salt, and pepper. Stir until the filling is uniform and well-mixed. The egg acts as a crucial binder.
  4. Preheat the oven to 375°F (190°C). Pour half of the marinara sauce into the bottom of a 9x13 inch baking dish.
  5. To assemble the rolls, spread a thin, even layer of the ricotta mixture over each cooked lasagna noodle, leaving a small border around the edges. Spoon a line of the browned sausage over the filling mixture.
  6. Starting from one end, tightly roll up each noodle and place it seam-side down in the prepared baking dish. Ensure rolls are snug but not squeezed.
  7. Top the rolls with the remaining marinara sauce, ensuring the pasta edges are covered to prevent drying out. Sprinkle evenly with the shredded mozzarella cheese.
  8. Bake for 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let rest for 5 minutes before serving to allow the rolls to set.