Gooseberry Patch Lasagna Rolls

• 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

1. Cook lasagna noodles according to package directions; drain. Cut in half crosswise and set aside.
2. 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.
3. 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.

lasagna noodles, italian sausage, onion, garlic, spaghetti sauce, white wine, parsley, salt, ricotta cheese, mozzarella cheese, eggs, breadcrumbs, parmesan cheese, italian seasoning, parmesan cheese

Taken from www.food.com/recipe/gooseberry-patch-lasagna-rolls-330950 (may not work)