Ingredients
12 lasagna noodles1 pound bulk Italian sausage2 jars (26 ounces each) spaghetti sauce1 carton (15 ounces) ricotta cheese2 cups shredded part-skim mozzarella cheese, divided3/4 cup shredded Parmesan cheese, divided1 large egg2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed2 teaspoons lemon juice1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1 teaspoon grated lemon zest1 teaspoon coarsely ground pepper1/2 teaspoon salt
Preparation
Preheat oven to 350°. 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.
In a large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon zest, pepper and salt. Drain noodles. Spread 2 tablespoons cheese mixture on each noodle; carefully 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 mozzarella and Parmesan cheeses.
Cover and bake until bubbly, 45-50 minutes.
