Lasagne Roll-Ups

• 1/2 lb. Italian sausages, casings removed and crumbled
• 1 medium chopped onion
• 2 cloves garlic, minced
• 1 can (28oz/796mL) Primo Plum Tomatoes, crushed
• 2 Tbsp. Primo Tomato Paste
• 1 tsp. dried oregano leaves
• 1/2 tsp. dried basil
• 10 Primo Lasagne Noodles
• 1 pkg. (300g) frozen, chopped spinach, thawed and drained well
• 2 cups ricotta cheese
• 1/2 cup Kraft 100% Parmesan Grated Cheese
• 1-1/2 cups grated Cracker Barrel Mozzarella Cheese
• 1 egg
• salt and pepper to taste

1. BROWN sausage over high heat for 5 - 7 min., breaking up any large pieces.
2. Drain off fat if necessary.
3. Reduce heat to medium, add onion and garlic to sausages and cook for 3 min.
4. or until softened.
5. STIR in tomatoes, tomato paste, oregano and basil; bring to a boil over medium heat.
6. Reduce heat and simmer for 15 min.
7. or until sauce has thickened slightly.
8. Remove from heat and set aside.
9. MEANWHILE, cook lasagne noodles in a large pot of boiling, salted water for 15 min.
10. or until tender; refresh in cold water, drain and set aside.
11. Preheat oven to 350F.
12. STIR spinach, ricotta, 1 cup mozzarella, egg, salt and pepper in a small bowl until thoroughly combined.
13. SPREAD 1/2 cup of the tomato-sausage sauce on bottom of an 11 x 7" (2L) baking dish.
14. Divide and spread ricotta mixture down each lasagne noodle.
15. Spoon 1 Tbsp of the tomato-sausage sauce over middle of cheese mixture on noodle.
16. Roll-up lasagne noodles (jelly-roll style) and place seam side down in baking dish.
17. SPOON remaining sauce evenly over rolls in dish and sprinkle with remaining mozzarella cheese and parmesan cheese.
18. Bake for 30 to 35 min.
19. or until hot and bubbly.

italian sausages, onion, garlic, tomatoes, tomato, oregano, basil, noodles, well, ricotta cheese, cheese, grated cracker barrel, egg, salt

Taken from www.kraftrecipes.com/recipes/lasagne-roll-ups-83500.aspx (may not work)