Cooper® Sharp Honeycomb Lasagna Roll Ups

Shred Shred SHRED Slice Slice SLICE 4 4 SERVES: 4
Prep Time: 15 MIN
Cook Time: 20 MIN
Total Time: 35 MIN
Rating:
5/5 (1 Review)
What if you could have everything you love about lasagna—the cheesy, meaty, saucy … pasta-ey goodness—but simpler to make, faster to bake and easier to serve to your hungry, hungry friends and family? That’s where this handy little honeycomb lasagna recipe comes in. It’s a quick way to get that comforting lasagna taste, with perfectly rolled up serving sizes built right in. And plenty of Cooper® cheese holding it all together.

INGREDIENTS

2 pounds spicy or sweet ground Italian sausage*
2 cups marinara sauce, separated
12 slices Cooper® Sharp White cheese (or 2 cups Cooper® cheese, shredded)
1 cup grated Parmesan cheese, separated
10 sheets lasagna pasta, cooked

DIRECTIONS

Preheat oven to 375°F.

In a medium skillet over medium heat, brown the Italian sausage until fully cooked, or to a temperature of 165°F. Drain fat using a colander, then return cooked sausage to skillet and add 1 1/2 cups marinara. Tear 4 slices of Cooper® cheese into small pieces and add to the skillet (or about 1/2 cup if using shredded Cooper® cheese). Add 3/4 cup grated Parmesan cheese. Heat the sauce, meat, and cheese until warm and bubbling. Remove from heat.

Coat the bottom of a 9x9-inch ovenproof baking dish with the remaining 1/4 cup of marinara sauce. Lay out the pasta sheets on a flat surface. For all 10 lasagna sheets, spread some of the sausage, marinara, and cheese mixture across the length of the sheet, portioning out all the mixture evenly. Then roll each sheet into a tube about 2 inches around. Set each filled pasta tube on end, closely together, in the baking dish.

Top the pasta tubes with the remaining Parmesan cheese, then add a layer of the remaining sliced or shredded Cooper® cheese to cover the entire top of the dish.

Bake in the oven for 20 minutes or until cheese is bubbling and golden brown.

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.