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Lasagna Sausage Pinwheels

Source of Recipe

"Southern Living", January 1979


List of Ingredients

1 lb. hot Italian link sausage, cut into 1 inch pieces
3/4 cup chopped onion
1 clove garlic, minced
3 cups tomato juice
1 (6 oz.) can tomato paste
1/2 cup water
2 tsp. sugar
1/2 tsp. salt
1 bay leaf
1 (12 oz.) carton cottage cheese
1 egg, beaten
1/2 cup grated Parmesan cheese, divided
2 cups shredded Mozzarella cheese, divided
salt and pepper to taste
1/2 (16 oz.) package lasagna noodles



Recipe

Brown sausage over low heat in a large heavy skillet; drain sausage on paper towels, reserving 1/4 cup drippings. Saute' onion and garlic in drippings until crisp-tender.

Return sausage to skillet, stir in tomato juice, tomato paste, water, sugar, 1/2 tsp. salt, and bay leaf. Simmer, uncovered, one hour. Stir occasionally. Discard bay leaf.

Combine cottage cheese, egg, 1/4 cup Parmesan cheese, 1 cup mozzarella cheese, and salt and pepper to taste. Set aside.

Cook noodles according to package directions; drain. Spread about 1 tablespoon cheese mixture on each noodle. Roll each noodle, jellyroll fashion, beginning at narrow end.

Spread 1 cup sausage sauce in a 13x9x2 inch baking dish. Arrange rolls, seam side down, in sauce. Spoon remaining sauce over rolls. Sprinking with remaining mozzarella and Parmesan cheese. Bake at 350 degrees for 30-40 minutes or until bubbly.

8 servings