Sausage Lasanga Roll

From Simple and Delicious Magazine

12 lasagna noodles
1 lb bulk Italian sausage (or could use ground beef)
2 jars (26 oz each) spaghetti sauce
1 carton (15 oz) ricotta cheese
2 cups (8 oz) shredded part-skim mozzarella cheese, divided
1/4 cup shredded Parmesan cheese, divided
1 egg
2 tbsp minced fresh parsley or 2 tsp dried parsley flakes
2 1/2 tsp minced fresh rosemary or 1/4 tsp dried rosemary, crushed
2 tsp lemon juice
1 1/2 tsp minced fresh thyme or 1/2 tsp dried thyme
1 tsp grated lemon peel
1 tsp coarsely ground pepper
1/2 tsp salt

Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Drain. Stir in spaghetti sauce.

Combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon peel, pepper, and salt in a large bowl.

Drain noodles. Spread 2 tbsp cheese mixture on each noodle; gently roll up.

Spread 2/3 cup meat sauce into each of two greased 11x7 in baking dishes. Place roll-ups seam side down over sauce. Top with remaining meat sauce. Sprinkle with remaining cheeses.

Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 degrees for 45-50 minutes or until bubbly. Each casserole serves 6.

To use frozen casserole: Thaw in fridge overnight. Remove 30 minutes before baking. Cover and bake at 350 degrees for 50-60 minutes or until bubbly.