12 lasagna noodles
2 cups ricotta cheese
¼ cup chopped parsley or 1 ½ tbsp. dried parsley
2 cups shredded mozzarella cheese, divided
8 oz. italian sausage, casings removed
1 28-oz. jar marinara sauce, divided
Preheat oven to 375°F.
Cook noodles according to package instructions. Drain noodles and rinse with cold water.
Mix ricotta, egg, parsley, and 1-cup mozzarella in a bowl; set aside.
Cook sausage in a skillet over medium heat until browned and crumbly; drain fat.
Spread ½ cup sauce in a 9 x 13-inch glass baking dish.
Spread 3-tbsp. ricotta mixture on each noodle; top with some sausage. Roll up each noodle. Arrange seam sides down in baking dish. Top roll-up’s with remaining sauce and mozzarella.
Bake, loosely covered, for 15 minutes. Remove cover; bake for 10 minutes longer or until brown and bubbly.