Spinach and Sausage Lasagna Rolls

• 8 whole Lasagna Noodles
• 1/4 cups Shallots, Finely Diced
• 2 whole Garlic Cloves, Finely Minced
• 1/2 pounds Italian Sausage
• 10 ounces, weight Frozen Spinach, Thawed And Excess Water Squeezed Out
• 1 teaspoon Dried Thyme
• 1/4 teaspoons Dried Chili Flakes
• 1/4 cups Goat Cheese
• 1/4 cups Cream Cheese
• 3 cups Marinara Sauce
• 1- 1/2 cup Shredded Mozzarella Cheese
• Kosher Salt
• Olive Oil

1. Soak the lasagna sheets in hot tap water for 8-10 minutes.
2. In a skillet over medium heat, heat a dash of olive oil and saute shallots until they are translucent.
3. Add garlic and cook for an additional minute.
4. Add the sausage to the pan.
5. Use a wooden spoon to crumble the meat and break into small pieces.
6. Once the meat is no longer pink, add the spinach, thyme and chili flakes.
7. Season with kosher salt.
8. Remove pan from the heat and add goat cheese and cream cheese.
9. Stir to combine.
10. Preheat oven to 375 degrees F and drain the lasagna sheets.
11. Spread about one cup of the marinara sauce on the bottom of a lasagna dish.
12. Set aside.
13. Spoon/spread about 3-4 tablespoons of the spinach-sausage mixture across each lasagna sheet.
14. Carefully roll up each sheet and place the rolls, seam side down inside the baking dish.
15. Cover the tops of each roll with a few spoonfuls of marinara sauce and mozzarella cheese.
16. Transfer to the preheated oven and bake for about 20 minutes.
17. To serve, warm up the remainder of the marinara sauce.
18. Add a few spoonfuls to the bottom of the plate and place rolls on top.

lasagna noodles, shallots, garlic, italian sausage, water, thyme, dried chili flakes, goat cheese, cream cheese, marinara sauce, mozzarella cheese, kosher salt, olive oil

Taken from tastykitchen.com/recipes/main-courses/spinach-and-sausage-lasagna-rolls/ (may not work)