How to make it

  • 1)To prepare sauce, spray a large saucepan with non-stick cooking spray; place over medium-high heat 1 minute. Add sausage, peppers, onion, ½ teaspoon of oregano and fennel seeds. Cook, stirring frequently to break up meat, 5-7 minutes, until sausage is browned and vegetables are tender. Add tomatoes and bring to a boil. Reduce heat to low; simmer, stirring occasionally, 20-25 minutes, until thickened.
  • 2)Preheat oven to 350.
  • 3)In a large pot of boiling water, cook lasagna noodles 12-15 minutes, until tender. Drain and arrange on clean kitchen towel to dry.
  • 4)In medium bowl, combine ricotta, mozzarella, egg, Parmesan, the remaining ½ tsp. Of oregano and the pepper flakes.
  • 5) Spread equal amounts of ricotta mixture over each noodle. Roll up from short end, jelly-roll style. Spread ½ cup of the sauce in an 8” square baking pan; arrange rolls, seam side down, over sauce. Spoon the remaining sauce over rolls.
  • 6)Cover with foil; bake 30 minutes, until bubbling. Let stand 10 minutes. Place 1 roll on each of the 6 plates; top with one-sixth of the sauce and serve.
  • Serving size: 1 roll
  • Calories per serving: 246, Fat: 9g, Cholesterol: 67mg, Sodium: 319mg, Carbohydrate: 25g
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Reviews & Comments 3

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    " It was excellent "
    peetabear ate it and said...
    good post.. thank you and five forks
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    " It was excellent "
    cuzpat ate it and said...
    High 5 for a good recipes
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    " It was excellent "
    momo_55grandma ate it and said...
    thanks to you and the nutritionist for this awsome post. Luv it high5
    Was this review helpful? Yes Flag

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