Sausage Lasagna Rolls
with Basil Pesto-Ricotta Filling and Salad
Ingredients: Lasagna sheets (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • Mirepoix (carrot, onion, celery) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Roma tomatoes • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Spinach • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Mild Italian Sausage, uncased
360 g
Lasagna Sheets
(Contains: Egg, Wheat)
113 g
Mirepoix
1 unit(s)
Tomato
56 g
Baby Spinach
56 g
Spring Mix
100 g
Ricotta Cheese
(Contains: Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
½ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Soy, Mustard, Sesame, Tree nuts, Wheat, Egg, Fish, Milk)
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add mirepoix. Cook for 1 min, stirring often, until beginning to soften.
- Add sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
- Add crushed tomatoes, half the vinegar and 1/4 cup (1/2 cup) water. Cook for 1-2 min, until sauce thickens slightly. Season with salt and pepper.
- Remove from heat.
- Meanwhile, roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
- In a medium bowl, combine ricotta, spinach, pesto and 1/2 cup (1 cup) mozzarella. Season with salt and pepper.
- To the large pot of boiling water, add lasagna sheets. Cook for 1-2 min, stirring occasionally, until soft and flexible.
- Drain lasagna sheets and transfer to a large bowl of cold water. (NOTE: This stops them from further cooking).
- Carefully transfer cooled lasagna sheets to a clean cutting board. Pat dry with paper towels.
- Divide ricotta filling among 4 (8) lasagna sheets, then roll crosswise. (TIP: Save any remaining lasagna sheets for another meal!)
- Spoon some sausage-tomato sauce onto the bottom of an 8x8-inch baking dish, then arrange rolls, seam-side down. (NOTE: For 4 servings, use a 9x13-inch baking dish).
- Pour remaining sausage-tomato sauce over top of rolls. Top with cheddar and remaining mozzarella.
- Bake in the middle of the oven for 12-14 min, until cheese is melted and golden.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- In another large bowl, whisk together remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Set aside. (NOTE: This is your salad dressing).
- To the bowl with dressing, add tomatoes and spring mix, then toss to coat.
- Divide lasagna rolls and salad between plates.
