Lasagna Rolls

Sauce:

1-2 jars Ragu® Sautéed Onion and Garlic

1-2 jars Ragu® Roasted Red Pepper and Onion

1 lb. Italian sausage (sweet or hot), casing removed

1 sweet onion, chopped

1 bell pepper, chopped

2-3 garlic cloves, minced

1-2/4 oz. cans sliced mushrooms

Filling:

1-15 oz. ricotta cheese

1 c. + 2 T. grated Romano or parmesan cheese

1 c. shredded mozzarella cheese

1-10 oz. pkg. frozen chopped spinach

3 oz. prosciutto, chopped

1 large egg, beaten

freshly ground pepper and salt

1-2 /T. olive oil

12 lasagna noodles noodles, uncooked

red sauce

Directions:

Preheat oven to 450°.

Combine ricotta, spinach, 1 cup Romano, prosciutto, egg, salt and pepper.

Add oil to a large pot of boiling water.

Cook until tender.

Drain.

Arrange cooked noodles on aluminum foil or waxed paper.

Prepare 13x9 inch baking dish.

Lightly spread red sauce on bottom of baking dish.

Spread about 2-3 T. ricotta mixture evenly over each noodle.

Start at 1 end, roll each noodle.

Lay the lasagna rolls seam side down without touching atop the sauce.

Spoon more sauce over lasagna rolls.

Sprinkle with mozzarella, remaining Romano over lasagna rolls.

Cover tightly with aluminum foil.

Bake until sauce bubbles.

Uncover and bake until cheese becomes golden.

Serve with remaining sauce.

Yield: 6 servings