Sausage Pesto Lasagna Rolls

Only 5 ingredients and way less heavy than a pan full of lasagna, this sausage and pesto combination is the best!

Sometimes it's a little difficult to find a lasagna recipe that we all like. Somehow it just so happens that none of us really care for lasagna. I personally think it's the ricotta cheese in it, but none of us will choose to eat it. However, I find so many recipes that I think...maybe this one will be one we enjoy. I think lasagna rolls are particularly a hit with us because they aren't as heavy as lasagna, nor are they as messy. Most of them do not use ricotta cheese in them and they are really quick compared to actual lasagna. My family loves pesto so I knew this recipe wouldn't let us down!

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What you need:

• 12 lasagna noodles (not oven ready)
• 1 lb. ground Italian sausage
• 1 1/2 cups pesto, divided
• 2 oz. cream cheese
• 2 cups shredded mozzarella cheese, divided

Directions:

1. Cook lasagna noodles al dente according to box directions. Drain and lay flat on a surface that has been sprayed with nonstick spray.
2. Meanwhile, cook and crumble sausage until done.
3. Mix together cooked sausage, 1/2 cup pesto, cream cheese, and 1 cup mozzarella.
4. In the bottom of a 9x13-inch pan, spoon a little of the remaining pesto to coat the bottom.
5. Spread 2 to 3 Tbsp. of sausage mixture on each noodle, then roll up and set seam side down in the pan.
6. Cover rolls with remaining pesto and 1 cup mozzarella.
7. Cover and bake in a preheated 375 degree oven for 20 minutes.
8. Uncover and bake for an additional 5 to 10 minutes or until cheese has melted.

Recipe from The Salty Marshmallow

Last summer, I posted this Zucchini and Bacon Three Cheese Lasagna recipe that is one of the better actual lasagna recipes I've tried. One way we've gotten around ricotta is to use cottage cheese, like in this Million Dollar Lasagna recipe from Plain Chicken - that sure looks like a million dollars!