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Italian Sausage & Mozzarella Lasagna Rotolos with Baby Kale Salad

Delicious sautéed Hidden Stream Italian sausage rolled up in fresh lasagna sheets with basil and mozzarella cheese baked with seasoned tomato sauce and more mozzarella until bubbly and golden brown. All served with a simple baby kale side salad. 
Difficulty: Easy
Time: 35-40 Minutes
Calories: 802 Fat: 26g Carbs: 97g Protein: 32g

Hidden Stream Farm has some of the best pork around so we decided to pair that with the best fresh pasta in town, Dumpling & Strand’s lasagna sheets. Simple yet delicious these lasagna roll-ups are packed with Italian sausage, mozzarella and basil then topped again with more mozzarella and baked until golden brown and bubbly. To balance things out we have you make a baby kale salad with sweet cherry tomatoes and lemony herb salad dressing from Salad Girl.

Ingredients
Mild Italian sausage
Mozzarella cheese
Lemony herb dressing
Fresh lasagna
Garlic
Cherry Tomatoes
Tomato sauce
Baby kale
Shallot
Basil
Featured Ingredient Partners:
Fresh lasagna sheets: Dumpling & Strand - Minneapolis, MN

Cooking terms for this recipe

Chiffonade To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

What you need

Medium oven safe sauté pan

Foil

 

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started.Wash and dry all the produce. Heat oven to 400º. Mince Garlic. Mince shallot. Stack basil leafs one on top of the other, roll together and chiffonade. Slice cherry tomatoes in half. Grate cheese and divide into two piles.

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Step 2: BROWN ITALIAN SAUSAGE

In a medium skillet heat 1Tbsp. of oil. Add shallot and garlic. Add Italian sausage and cook until slightly crisp and brown, about 7 minutes.

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Step 3: ASSEMBLE THE ROLLS

Spread each roll out flat. Divide the Italian sausage, one pile of cheese and basil evenly between the 6 sheets. Roll up the lasagna sheets tightly. Place the rolls in a small baking dish making sure they touch and there is not much extra room.

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Step 4: TOP AND BAKE ROLLS

Drizzle 3/4 cup of water on top of the rolls. Top with tomato sauce distributing evenly tough out the baking dish. Sprinkle the second pile of cheese on top and cover tightly with a lid or aluminum foil. Transfer to oven and cook for 20-25 minutes or until the cheese is fully melted and pasta is soft. Remove from the heat, uncover and set the oven on broil. Broil, keeping a close watch, until cheese is browned and starting to crisp, about 2-3 minutes.

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Step 5: MAKE THE SALAD

Toss baby kale and cherry tomatoes with lemony-herb vinagrette. Season with salt and pepper to taste.

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Step 6: PLATE YOUR DISH

Place three lasagna rolls on each plate. Serve salad on the side and enjoy!