Sausage Lasagna Roll-Ups with Spicy Vodka Sauce
10m
Prep Time
1h
Cook Time
4
Servings
Hearty sausage lasagna roll-ups with a spicy vodka sauce are creamy, cheesy, and stuffed with so much flavor! Topped and filled with a rich and meaty tomato-based sauce, layered with 3 different cheeses, and seasoned to perfection - these roll-ups are sure to be a family favorite! @megsescapades @thefeedfeed
Hearty sausage lasagna roll-ups with a spicy vodka sauce are creamy, cheesy, and stuffed with so much flavor! Topped and filled with a rich and meaty tomato-based sauce, layered with 3 different cheeses, and seasoned to perfection - these roll-ups are sure to be a family favorite! @megsescapades @thefeedfeed
Ingredients
COPY INGREDIENTS
Lasagna
12 lasagna noodles, cooked per package instructions3 cups mozzarella cheese, shredded1 tablespoon minced fresh parsleySpicy Vodka Sauce
2 tablespoons extra virgin olive oil1 pound sweet Italian sausage, ground1 tablespoon vodka3 garlic cloves, minced1/2 onion, diced2 cans Red Gold® Crushed Tomatoes 15 oz1 can Red Gold® Tomato Sauce 29 oz2 tablespoons Red Gold® Sweet Basil Tomato Paste 6 ozKosher salt and freshly ground black pepper, to taste1/2 teaspoon red pepper flakes1/4 cup heavy creamRicotta Filling
15 ounces whole milk ricotta1/2 cup freshly grated parmesan1 teaspoon Italian seasoningKosher salt and freshly ground black pepper, to taste1 beaten eggInstructions
- Cook lasagna noodles according to package, rinse in cold water, drain and lay each noodle flat on a sheet of parchment paper to avoid them sticking together.
- Over medium heat, add extra virgin olive oil to a pot. Once the pot is hot, add in ground Italian sausage. Brown sausage, breaking it up into crumbles.
- Once sausage is browned, deglaze the pan with vodka, scraping the bottom with a wooden spoon to pick up all the brown bits.
- Add in garlic and onions, cook until softened, about 2 minutes.
- Stir in the Red Gold Crushed Tomatoes, Red Gold Tomato Sauce, Red Gold Sweet Basil Tomato Paste, salt, pepper and red pepper flakes. Reduce heat to low, and simmer with the lid on for about 15 minutes.
- Remove pot lid and stir in heavy cream.
- While the sauce is simmering, make the ricotta filling by adding all the ricotta filling ingredients together in a bowl, stir until combined.
- Preheat oven to 375° F.
- Spoon ricotta filling, mozzarella cheese and spicy vodka sauce over each lasagna noodle. Gently roll up each noodle.
- Add a thin layer of sauce to the bottom of a 9x13 pan. Place the lasagna roll-ups into the pan, cover with sauce and the remaining mozzarella cheese. Cover the pan with aluminum foil and bake for 30 minutes.
- Remove foil from pan and set oven to broil. Broil for about 2 minutes or until cheese is golden and bubbly. Top with fresh parsley and serve immediately.
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