Italian sausage pasta roll-ups

6 servings

Ingredients

Quantity Ingredient
1¼ pounds Italian sausage
1 large Onion; chopped
1 can Alfredo sauce; 10oz
12 Precooked lasagna noodles;
. or 4 precooked lasagna
. sheets; thawed and cut
. along perforations
1 Spaghetti sauce; 30oz jar
⅓ cup Parmesan cheese; grated

Directions

Preheat the oven to 350øF.

Remove the casing from the sausage if necessary. In a large skillet, cook the sausage and onion over medium-high heat until the sausage is browned; drain. Cool slightly. Stir in the alfredo sauce. Place about 3 Tbsp of the meat mixture on one end of each lasagna noodle; roll up.

Spread half the spaghetti sauce in the bottom of an ungreased 12x8-inch (2-quart) baking dish. Place the roll-ups, seam side down, over the sauce in the dish, forming two rows of 6 roll-ups each. Top with the remaining spaghetti sauce. Cover the baking dish with foil.

Bake at 350øF. for about 35 to 40 minutes or until bubbly around the edges. Remove the foil; sprinkle with the Parmesan cheese. Let stand about 5 minutes before serving. NOTE: Twelve uncooked lasagna noodles can be substituted for the frozen precooked lasagna strips or sheets. Cook the noodles to the desired doneness as directed on the package.

Nutritional Information: per serving: 370 calories, 14g protein, 21g fat, 30g carbohydrates, 45mg cholesterol, 830mg sodium, 3g dietary fiber

** Pillsbury Classic Cookbooks - Country Casseroles & One-Dish Meals ** ** October 1995 - #176 ** Posted by The WEE Scot -- paul macGregor

Cook's Note: Precooked Lasagna Noodles Precooked or ready-to-use lasagna noodles make recipes calling for lasagna noodles easier than ever. The noodles are fully cooked and then frozen. Look for them in the frozen foods section of your grocery store. They come in strips that look like traditional lasagna noodles or in sheets which can be broken into strips.

The noodles can be used frozen or thawed (no boiling required), as in this recipe. To thaw, let them stand at room temperature for 10 to 20 minutes. Submitted By PAUL MACGREGOR On 10-13-95

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