Ingredients:
Whole Wheat Lasagna Noodles
Low Fat Ricotta-small container
Frozen Chopped Spinach - thawed and water squeezed out with a dish towel
1 yellow onion - chopped small
2 1/2 links of spicy italian sausage browned very small
Parm Cheese
Dried Thyme
Dried Basil
1 1/2 Jars of Classico Red Sauce (any flavor of your choices - the one you like best)
1/2 a ball of part skim mozzarella, shredded
Place a very large pot of water on to boil. When it does boil, stand back and add an all finger pinch of sea salt then add the lasagna noodles.
In a bowl dump the ricotta, chopped spinach, pinch of dried thyme, dried basil, and couple of shakes of the parm can. Stir until well incorporated.
In a non stick skillet, add a drizzle of olive oil and sweat the onion and garlic. Add the italian sausage with no casing and cook until browned and in small pieces. Scoop out onto a double layer of paper towels on a plate.
When the noodles have cooked thru drain them and rinse with cold water to stop cooking and make them touchable. Then add the meat to the cheese mixture. Now lay the cooked noodle on your cutting board and use your hands to spread a hand scoop of mix on the noodle evenly. Then start and one end and roll up.
In your casserole dish, put a layer of sauce on the bottom so they don't stick. Then line up your rolls. Once all in, cover with sauce and cheese and bake for twenty minutes.
Eat hot, warm, cold, the next day and the day after that. This is a left over that gives amazing flavor time and again. Delicious!









