Gooseberry Patch Lasagna Rolls - cooking recipe

Ingredients

11 lasagna noodles, uncooked
1 lb Italian sausage, casing removed
1 small onion, chopped
1 garlic clove, minced
1 (26 ounce) jar spaghetti sauce
1/4 cup dry white wine (or chicken broth)
3 tablespoons parsley, chopped
1/2 teaspoon salt
3 cups ricotta cheese
1 cup mozzarella cheese, shredded
2 eggs, lightly beaten
1/3 cup breadcrumbs, fine, dry
2 tablespoons parmesan cheese, grated
1 teaspoon italian seasoning
1/2 cup parmesan cheese, grated

Preparation

Cook lasagna noodles according to package directions; drain. Cut in half crosswise and set aside.
Cook sausage, onion and garlic in a large skillet, stirring until sausage crumbles and is no longer pink; drain. Add spaghetti sauce, wine or broth, parsley and salt, stirring well. Cover and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.
Combine ricotta cheese and next 5 ingredients, stirring well. Spread ricotta mixture evenly over lasagna noodles. Roll up jelly-roll fashion, starting at narrow end. Place lasagna rolls, seam-side down, in a lightly greased 13\"x9\" baking dish. Pour meat sauce over rolls and sprinkle with 1/2 cup Parmesan cheese. Bake, covered, at 375 degrees for 30 minutes. Uncover and bake 15 more minutes or until thoroughly heated. Serves 8 to 10.