Recipe printed from Jenn's Food Journey, inspired by Stephen, The Obsessive Chef
8 lasagna noodles, cooked according to package directions
1/2 lbs Italian sausage
1 Tablespoon tomato paste
28 oz can crushed tomatoes
pinch of granulated sugar
2 teaspoons dried oregano
1 teaspoon dried basil
garlic salt and pepper to taste
1 oz cream cheese, room temperature
1/3 cup ricotta cheese
1 Tablespoon parmesan cheese
1/4 teaspoon garlic powder
1/2 teaspoon oregano
4-6 large fresh basil leaves, chopped
1-2 cups shredded mozzarella cheese
In a skillet, over medium heat, brown the sausage; drain any excess grease. Add the tomato paste and stir until it's incorporated. Add the crushed tomatoes, sugar, oregano, and basil; stir to combine. Season with salt and pepper. Bring to a boil, reduce heat, and simmer for 5-10 minutes.
Meanwhile, mix together the cream cheese, ricotta, parmesan, garlic powder, and oregano until well combined. Gently fold in the basil leaves.
Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray. Lay the noodles out on a flat surface. Leaving a 1-inch area at one end of each noodle, spread about 1 Tablespoon (or more) of the cheese mixture on each noodle. Roll the noodles up towards the clean side and place in prepared baking dish, seam side down. (I cut my roll ups in half.. no reason why, just felt like they would be easier to eat that way) Pour as much of the sauce as you want over the roll ups and top with shredded cheese. Cover the pan with foil and bake for 20 minutes. Remove foil and baking another 10-15 minutes or until the cheese is melted and bubbling. Remove from oven and allow to sit for 5 minutes before serving. Enjoy!