Lasagna Rolls 1 small yellow onion, chopped 1 small carrot, cut up 3 links ( about 8 ounces ) Italian sausage 2 teaspoons garlic, minced Salt, to taste Pepper, to taste 1/2 teaspoon fennel seeds, crushed 2 1/4 cups ( about 8 ounces ) frozen cut leaf spinach, thawed and Squeezed dry 1 cup ricotta cheese 1/3 cup grated Parmesan cheese 8 oven-ready lasagna noodles ( from an 8- or 9-ounce box ) 2 1/2 cups marinara sauce 3/4 cup chicken broth 1. Have ready a 9 x 5-inch loaf pan and a 13 x 9-inch baking dish. 2. Put onion and carrot in food processor and pulse until chopped. Remove Sausage from casing, add to food processor and pulse until well blended. 3. Heat a large nonstick skillet over medium heat; coat with nonstick spray. Add sausage mixture and cook 5 to 7 minutes, breaking up clumps, until no Longer pink. Add garlic, salt & pepper and fennel seeds; cook 3 minutes, or Until garlic is fragrant. Transfer to a bowl; let cool slightly. Add Spinach, ricotta and Parmesan cheese; stir until well blended. 4. Fill loaf pan with hot water. Add noodles one at a time. Let soak 8 to 10 Minutes until soft. 5. Mix marinara sauce and chicken broth in the baking dish. 6. To assemble: Place a paper towel on work surface. Remove 2 lasagna Noodles from water and place on towel, end to end, overlapping by 3/4-inch. Spread 1/4 of the sausage mixture ( about 3/4 cup ) on noodles to 3/4-inch >From one end. Beginning at other end, roll up. Cover with a damp paper towel To keep roll moist. Repeat with remaining noodles and sausage mixture. Cut Each roll crosswise in thirds. Place cut sides up in sauce in baking dish. 7. Heat oven to 375 degrees F. Bake 45 minutes, or until hot and bubbly. Yield: 12 rolls. [Non-text portions of this message have been removed]
