Best 7 Sausage And Veggie Lasagna Rolls Recipes

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Sausage and veggie lasagna rolls are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight meal, or for a special occasion dinner. With just a few simple ingredients, you can create a flavorful and satisfying dish that will be sure to impress your family and friends. Lasagna rolls are also a great way to use up leftover vegetables, making them a budget-friendly option as well.

Let's cook with our recipes!

ROASTED VEGETABLE AND SAUSAGE LASAGNA



Roasted Vegetable and Sausage Lasagna image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 12

2 zucchini, sliced lengthwise into 1/4-inch planks
1 large eggplant, sliced lengthwise into 1/4-inch planks
2 tablespoons extra-virgin olive oil, plus for drizzling
Kosher salt and freshly ground black pepper
1 1/2 pounds sweet Italian sausage, casings removed
2 cups ricotta
2 tablespoons chopped fresh parsley
1 egg
One 32-ounce jar marinara sauce
1 box no-boil lasagna noodles
2 cups shredded mozzarella
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F; place two baking sheets in the oven to preheat.
  • Drizzle the zucchini and eggplant slices on both sides with olive oil to coat. Carefully add the vegetables to the hot baking sheets--they should sizzle. Sprinkle with salt and pepper.
  • Roast until the vegetables are tender, 12 minutes, flipping halfway through. Remove from the oven and let cool.
  • Reduce the oven temperature to 350 degrees F.
  • While the roasted vegetables are cooling, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and no longer pink, 7 to 10 minutes.
  • In a bowl, whisk together the ricotta, parsley, egg and a big pinch of salt and pepper.
  • In a 9-by-13-inch baking dish, add 1/2 to 3/4 cup of the marinara sauce and spread to cover the bottom of the pan. Lay down enough lasagna noodles to cover the sauce, and then sprinkle with one-third of the browned sausage. Cover the sausage with one-third of the roasted zucchini and eggplant, spread with half of the ricotta mixture and sprinkle with one-third of the mozzarella. Repeat the sequence of marinara, noodles, sausage, vegetables, ricotta and mozzarella. For the third and final layer, repeat as before, only without the ricotta. Finish by sprinkling the Parmesan over the top.
  • Place the lasagna in the oven and cook until bubbly and browned on top, 35 minutes. Let cool for 10 minutes before serving.

SOUTHWEST SAUSAGE AND VEGGIE LASAGNA



Southwest Sausage and Veggie Lasagna image

Traditional lasagna gets a lively Tex-Mex inspiration, with a one-dish meal that includes Progresso black beans and frozen corn.

Provided by Brooke Lark

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 12

2 cups ricotta cheese
1/2 cup chopped fresh cilantro
2 cloves garlic, finely chopped
2 cans or jars (24 oz each) garlic-and-herb tomato pasta sauce
9 no-boil lasagna noodles
2 cups cooked crumbled Italian turkey sausage
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup frozen corn (from 12-oz bag), thawed
1 zucchini, thinly sliced
Salt and pepper to taste
2 cups shredded Mexican or Italian cheese blend (8 oz)
Fresh cilantro sprigs, if desired

Steps:

  • Heat oven to 350°F. In small bowl, mix ricotta cheese, chopped cilantro and garlic.
  • In 9-inch square pan, spread 1/4 cup of the pasta sauce. Top with 3 noodles; spread 1 cup of the ricotta mixture over noodles. Layer with 1 cup pasta sauce and half each of the sausage, beans, corn and zucchini. Sprinkle zucchini with salt and pepper. Top with 1 cup pasta sauce and 1/2 cup of the shredded cheese. Layer with 3 more noodles, remaining ricotta mixture, 1 cup pasta sauce and remaining sausage, beans, corn and zucchini. Sprinkle with 1/2 cup shredded cheese. Layer with remaining noodles, pasta sauce and shredded cheese.
  • Cover with foil; bake 15 minutes. Uncover; bake 15 to 25 minutes longer or until bubbly and cheese is golden brown. Let stand 10 minutes before cutting. Garnish with cilantro sprigs.

Nutrition Facts : Calories 710, Carbohydrate 73 g, Cholesterol 105 mg, Fat 2, Fiber 13 g, Protein 42 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1690 mg, Sugar 21 g, TransFat 1/2 g

SAUSAGE LASAGNA ROLLS



Sausage Lasagna Rolls image

Who said lasagna noodles have to lie flat? This artful interpretation of layered comfort food-with a twist-is what we like to call "casser-roll." -Kali Wraspir, Olympia, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 14

12 lasagna noodles
1 pound bulk Italian sausage
2 jars (26 ounces each) spaghetti sauce
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 large egg
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
2 teaspoons lemon juice
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon grated lemon zest
1 teaspoon coarsely ground pepper
1/2 teaspoon salt

Steps:

  • 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. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake until bubbly, 50-60 minutes.

Nutrition Facts : Calories 380 calories, Fat 18g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 1113mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 21g protein.

BEEFY LASAGNA ROLL-UPS



Beefy Lasagna Roll-Ups image

I made this recipe and my daughter loved it. This is how I make it, but you can always add to it to make it your own.

Provided by Jenny

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 12

6 lasagna noodles
1 pound extra-lean ground beef
1 small onion, finely diced
1 (28 ounce) jar pasta sauce
1 tablespoon garlic powder
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried chives
⅛ teaspoon dried oregano
1 pinch ground nutmeg
2 cups shredded yellow and white marbled Cheddar cheese, divided
1 (8 ounce) package light cream cheese, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through, about 8 minutes. Drain and pat noodles dry with paper towels.
  • Brown ground beef and onion in a large skillet over medium heat, breaking the meat into crumbles as it cooks, about 10 minutes. Pour pasta sauce into beef mixture and stir garlic powder, basil, parsley, chives, oregano, and nutmeg into beef and sauce.
  • Spread half of the beef sauce into a 2-quart casserole dish and sprinkle with 1 cup Cheddar cheese.
  • Lay a lasagna noodle out onto a lightly floured work surface and spread with 2 tablespoons cream cheese. Spread 2 tablespoons ground beef sauce onto noodle; roll noodle and place with seam side down atop cheese in casserole dish. Repeat with remaining noodles. Sprinkle remaining beef sauce and 1 cup Cheddar cheese over noodle rolls.
  • Bake in the preheated oven until cheese and sauce bubble, 10 to 15 minutes.

Nutrition Facts : Calories 575 calories, Carbohydrate 40.5 g, Cholesterol 115.5 mg, Fat 30.2 g, Fiber 4.6 g, Protein 34.6 g, SaturatedFat 15.8 g, Sodium 980.3 mg, Sugar 15.8 g

ITALIAN SAUSAGE LASAGNA ROLLS



Italian Sausage Lasagna Rolls image

It's the same great flavor of lasagna but in a fun and interesting shape. I often make a pan of these and pop them in the freezer for future dinners. -Hollie Lervold, Redding, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 10 servings.

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon each dried basil, marjoram, oregano, parsley flakes and thyme
1/2 teaspoon pepper
1/4 teaspoon salt
1 can (2-1/4 ounces) sliced ripe olives, drained
10 uncooked lasagna noodles
1 package (19 ounces) Italian sausage links
1 package (6 ounces) fresh baby spinach
1 package (8 ounces) cream cheese, softened
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato sauce, tomato paste and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes. Stir in olives., Meanwhile, cook lasagna noodles according to package directions for al dente. Cook sausages in a large skillet according to package directions; drain. Remove sausages and cut in half widthwise. In the same skillet, cook and stir spinach over medium-high heat 2-3 minutes or until wilted; drain spinach and squeeze dry., In a small bowl, combine cream cheese and spinach. Spread 3 cups sauce mixture into a 13x9-in. baking dish. Spread 2 tablespoons cream cheese mixture on each noodle. Place a sausage half on a short end; carefully roll up. Cut in half widthwise; place ruffle side up in sauce mixture. Repeat with remaining noodles, cream cheese mixture and sausages., Pour 1-1/2 cups sauce mixture over rolls; sprinkle with mozzarella cheese. Bake, covered, 40 minutes. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Serve with remaining sauce mixture.

Nutrition Facts : Calories 504 calories, Fat 32g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 1090mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein.

VEGETARIAN SAUSAGE ROLLS



Vegetarian sausage rolls image

Try our flavourful vegetarian sausage rolls, packed with mushrooms, chestnuts, leeks and cheese. They're perfect for a picnic or served with salad for lunch

Provided by Esther Clark

Categories     Buffet, Lunch, Snack, Supper

Time 1h10m

Yield Makes 8

Number Of Ingredients 12

200g chestnut mushrooms
3 tbsp olive oil
2 leeks, finely chopped
2 large garlic cloves, crushed
1 tbsp sage, finely chopped
1 tbsp brown rice miso
2 tsp Dijon mustard
30g chestnuts, very finely chopped
60g mature cheddar, grated
70g fresh white breadcrumbs
1 x 320g sheet ready rolled all butter puff pastry
1 medium egg, light beaten to glaze

Steps:

  • Put the mushrooms in a food processor and pulse until they're very finely chopped.
  • Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan and into a bowl. Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly.
  • Heat the oven to 200C/180C fan/gas 6. Combine the mushroom mixture with the leeks in a bowl, add the chestnuts, cheese and breadcrumbs. Season lightly to taste (the miso and leeks will add salt, so don't add too much) and work everything together until you have a slightly stodgy mixture.
  • Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.

Nutrition Facts : Calories 286 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium

MUSHROOM & VEGGIE SAUSAGE LASAGNA



Mushroom & Veggie Sausage Lasagna image

delicious & healthy vegetarian lasagna. you can vary the ingredients as you like. if you use vegan sausage and jarred sauce, the seasonings & salt should be sufficient on their own.

Provided by e clare

Categories     One Dish Meal

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 9

10 ounces whole-wheat blend lasagna noodles
4 sausages vegan Italian sausage
2 lbs low-fat ricotta cheese
5 garlic cloves
3 tablespoons olive oil
1 cup sliced white mushroom
3 cups mushroom garlic pasta sauce
4 -5 green onions
1/2 cup mozzarella cheese

Steps:

  • boil water and make the pasta according to package directions. cook with salt and olive oil to prevent sticking. when done, rinse with cold water and lay in separate strips on foil or plates.
  • preheat oven 350 degrees.
  • saute garlic, crumbled vegan sausage, and mushrooms in olive oil.
  • add tomato sauce to the mushrooms & sausage. simmer on low. add up to 1/2 cup water and wine to taste to make this more liquidy.
  • in a separate medium mixing bowl, combine ricotta cheese and chopped green onion.
  • layer a 9X13X2 pan with 1/3 of sauce mixture. lay 3 strips pasta on top. spread 1/2 ricotta mixture over this. repeat sauce, pasta, cheese layers until you run out. top it off with pasta. add any sauce that's left. add shredded mozzarella cheese. cover with foil.
  • bake at 350 degrees for 40 minutes.
  • let stand 10 minutes before serving.

Nutrition Facts : Calories 392.1, Fat 20.1, SaturatedFat 8, Cholesterol 44.2, Sodium 723.9, Carbohydrate 32.7, Fiber 2.7, Sugar 7.1, Protein 19.5

Tips:

  • Use a variety of vegetables in your lasagna rolls to add flavor and nutrients. Some good options include spinach, zucchini, mushrooms, bell peppers, and carrots.
  • If you are short on time, you can use pre-cooked sausage and vegetables.
  • To make the lasagna rolls easier to assemble, cut the lasagna noodles into thirds before you start filling them.
  • Be sure to brush the lasagna rolls with olive oil before baking them. This will help them to brown and crisp up.
  • Serve the lasagna rolls with your favorite dipping sauce, such as marinara sauce or Alfredo sauce.

Conclusion:

Sausage and veggie lasagna rolls are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. They are also a great way to get your kids to eat their vegetables. With a little planning and preparation, you can have a delicious and satisfying meal on the table in no time.

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