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Sausage Lasagna Rolls
A Trip to Rome
High Protein
New
Sausage Lasagna Rolls

with Basil Pesto-Ricotta Filling and Salad

12 min
Difficulty: 1/3
Italian

Ingredients: Lasagna sheets (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • Mirepoix (carrot, onion, celery) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Roma tomatoes • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Spinach • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites).

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Egg
May contain traces of allergens
Sesame
Tree nuts
Fish

Utensils

Large Pot
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Whisk
Measuring Cups
Medium Bowl
8x8" Baking Dish

Tags

High Protein
New
Speciality
Ingredients
Mild Italian Sausage, uncased

Mild Italian Sausage, uncased

250 g

Lasagna Sheets

Lasagna Sheets

360 g

Mirepoix

Mirepoix

113 g

Tomato

Tomato

1 unit(s)

Baby Spinach

Baby Spinach

56 g

Spring Mix

Spring Mix

56 g

Ricotta Cheese

Ricotta Cheese

100 g

Mozzarella Cheese, shredded

Mozzarella Cheese, shredded

0.75 cup

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.25 cup

Crushed Tomatoes with Garlic and Onion

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Basil Pesto

Basil Pesto

0.5 cup

Balsamic Vinegar

Balsamic Vinegar

1 tbsp

Sugar

Sugar

0.5 tsp

Oil

Oil

1.5 tbsp

Salt

Salt

0.25 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Boil water and make sauce

  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Bring a large pot of salted water to a boil (use same for 4 servings).
  • In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. 
  • When hot, add mirepoix. Cook for 1 min, stirring often, until beginning to soften. 
  • Add sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.** 
  • Add crushed tomatoes, half the vinegar and 1/4 cup (1/2 cup) water. Cook for 1-2 min, until sauce thickens slightly. Season with salt and pepper. 
  • Remove from heat.

2
Make ricotta filling

  • Meanwhile, roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.) 
  • In a medium bowl, combine ricotta, spinach, pesto and 1/2 cup (1 cup) mozzarella. Season with salt and pepper.

3
Blanch lasagna sheets

  • To the large pot of boiling water, add lasagna sheets. Cook for 1-2 min, stirring occasionally, until soft and flexible.
  • Drain lasagna sheets and transfer to a large bowl of cold water. (NOTE: This stops them from further cooking).
  • Carefully transfer cooled lasagna sheets to a clean cutting board. Pat dry with paper towels.

4
Assemble and bake lasagna rolls

  • Divide ricotta filling among 4 (8) lasagna sheets, then roll crosswise. (TIP: Save any remaining lasagna sheets for another meal!)
  • Spoon some sausage-tomato sauce onto the bottom of an 8x8-inch baking dish, then arrange rolls, seam-side down. (NOTE: For 4 servings, use a 9x13-inch baking dish).
  • Pour remaining sausage-tomato sauce over top of rolls. Top with cheddar and remaining mozzarella.
  • Bake in the middle of the oven for 12-14 min, until cheese is melted and golden.

5
Prep salad

  • Meanwhile, cut tomatoes into 1/4-inch pieces.
  • In another large bowl, whisk together remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Set aside. (NOTE: This is your salad dressing).

6
Finish salad and serve

  • To the bowl with dressing, add tomatoes and spring mix, then toss to coat. 
  • Divide lasagna rolls and salad between plates.

Nutrition per serving

1400

kcal

Calories

66

g

Fat

24

g

Saturated Fat

139

g

Carbohydrate

19

g

Sugar

13

g

Dietary Fiber

65

g

Protein

210

mg

Cholesterol

2340

mg

Sodium

1.5

g

Trans Fat

2100

mg

Potassium

750

mg

Calcium

7

mg

Iron

Sausage Lasagna Rolls
Winter Warmer

with Basil Pesto-Ricotta Filling and Salad

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Very High Fibre
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Made with by Norman Huth
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