This recipe is absolutely fantastic! It tastes even better the next day... if you have the patience to wait!

1 lb. of crumbled, cooked Italian sausage

1/3 cup ricotta

One cup of mozzarella cheese, shredded

1/4 cup of Parmesan cheese, grated

beaten egg, one big

two cups sauce for marinara

two teaspoons of fresh parsley, minced

half a spoonful of pesto

half a teaspoon of powdered garlic

Toss with salt and pepper.

How to Follow

Turn the oven on high heat (375°F, 190°C).

Ricotta, mozzarella, Parmesan, half a cup each, beaten egg, parsley, basil, garlic powder, salt, and pepper should all be mixed together in a mixing dish. Thoroughly combine.

A 9-by-13-inch baking dish should have a thin coating of marinara sauce spread on the bottom.

After the lasagna noodles are cooked, place them on a clean surface and top with about 2 teaspoons of the cheese mixture.

Place about 2 teaspoons of cooked sausage on top of the cheese mixture.

Put the seam side of each noodle on the baking dish after carefully rolling it up.

Distribute the leftover marinara sauce evenly among the roll-ups.

Top with the rest of the Parmesan and mozzarella cheese.

Bake for 25 minutes with the foil covering the dish.

Once the cheese begins to bubble and become golden, remove the foil and continue baking for another 10 to 15 minutes.

Wait a few minutes before cutting and serving.

Changes and Hints

To make it vegetarian, just replace the sausage with sautéed mushrooms or a combination of spinach and bell peppers. If you have children who are really finicky eaters, use ground chicken or mild sausage. Adding a sprinkle of red pepper flakes to the cheese mixture will give it a good kick, perfect for families that prefer a little heat. For those who want a gluten-free or whole wheat lasagna, those options are also available.