INGREDIENTS
8 Great value lasagna noodles
1 can red gold petite diced tomatoes
1 c shredded moz cheese
1 c ricotta cheese
1/4 c grated parmesan
1 tube Wamplers sausage
8 slices of mozzarella
1/3 c LVE cabernet sauvignon
2 cloves garlic minced
RECIPE
Start boiling salted water for the pasta. It should taste like the ocean. While it’s coming to a boil, cook the sausage in a pan, and deglaze the pan with LVE wine, after the wine has reduced to the meat add your can of Red Gold tomatoes, add crushed garlic. Reduce heat to low and simmer for 15 min. Boil your noodles until soft then drain and run cool water over them to stop the cooking process. Preheat the oven to 425. Mix the cheeses (aside from mozzarella slices) in a bowl then take your cool noodle, add 1 heaping tbsp of the cheese filling onto the noodle, and roll. Place some of the bolognese sauce into the bottom of a 9x13 pan and place 8 of the roll-ups on top. Add more sauce to the top of the lasagna then add the mozzarella slices and bake for 15-20 until the top is bubbly and starts to look golden