Lasagne Rolls

A GREAT recipe to make for your holiday meal! This will probably be the best tasting lasagne you’ll ever have. Enjoy!



Everything You Will Need:
1/2 pound of lasagne noodles
1 pound of Papa Cantella's fresh Italian sausage
(removed from the casings)
2 tablespoons of butter
15 ounces of Ricotta cheese
1 cup of Parmesan cheese (grated)
1/4 teaspoon of nutmeg
salt
1/4 teaspoon of black pepper

2 1/4 cups of Mornay Sauce

3 1/4 cups of Caryn’s Special Sunday Sauce




Serves 6 to 8


Prepare the lasagne noodles according to the directions on the package.

In a medium-sized frying pan, cook the sausage in the butter over medium heat for about ten minutes, stirring occasionally with a wooden spoon to crumble the sausage.

Remove the sausage from the heat, drain off any liquid, and let cool for a couple of minutes.

In a bowl, mix the sausage with the Ricotta cheese, Parmesan cheese, nutmeg, and salt and pepper.

Baste the bottom of a nine by thirteen inch glass baking dish with one-half cup of Caryn’s Special Sunday sauce.

Spread a thin layer of the filling on the noodles.

Roll the noodles and place them in the dish, seam side down.

Pour the Mornay sauce evenly over the top of the lasagne rolls.

Pour two cups of Caryn’s Special Sunday sauce evenly over the top of lasagne rolls.

Preheat the oven to 350 degrees.

Bake the rolls for forty minutes.

Serve hot with the remaining sauce on the side.


Caryn’s Special Sunday Sauce
This takes a couple of hours to cook and fills the house with great aroma!


Everything You Will Need:
2 28 ounce cans of peeled and diced tomatoes in juice
1 28 ounce can of tomato puree
1 12 ounce can of tomato paste
2 cups of water
1 cup of chopped parsley
2 cloves of crushed or chopped garlic
2 teaspoons of salt
1 1/2 teaspoons of dried oregano
1/4 cup of fresh basil (chopped)
1 teaspoon of fresh ground pepper
3 cups of onion (chopped)
8 ounces of sliced fresh mushrooms
3 tablespoons of sugar
1 pound of Papa Cantella's
fresh Italian sausage links
Parmesan or Romano cheese (grated)



Serves 4 To 6


Put all of the ingredients except for the sausage into a large stock pot and mix together well.

Bring to a slow boil over medium-high heat.

Reduce the heat to low.

Add the sausage links.

Simmer the sauce, uncovered, for almost two and one-half hours, stirring occasionally.


Remove the sausage and place in a separate serving dish.

(This makes three quarts of sauce and it freezes very well, so put some aside in the refrigerator for the next day, and some in the freezer for other recipes calling for sauce.)



MORNAY SAUCE


Everything You Will Need To Make 2⁄ Cups:
4 tablespoons of butter
4 tablespoons of flour
11/2 cups of milk
salt and freshly ground black pepper
1 egg yolk
1/4 cup of Parmesan or Romano cheese (grated)



In a small sauce pan, melt the butter.

Stir in the flour.

Pour in the milk and continue to stir over medium-high heat until the sauce has thickened.

Add salt and pepper to taste.

Stir in the egg yolk, and then the cheese.

Blend the sauce well, and remove from the heat.

For further information go to:
www.PapaCantella.com or www.DougMotz.com