Italian Lasagna Roll Ups

Italian Lasagna Roll Ups

Wine Varietal: Cabernet Sauvignon


  • 1 package lasagna noodles ​

  • 1 lb. Italian sausage​

  • 24 oz marinara sauce ​

  • ¼ cup Sutter Home Cabernet Sauvignon

  • 1 white onion, chopped​

  • minced garlic​

  • sea salt​

  • black pepper​

  • dried oregano​

  • Extra virgin olive oil 

  • 15 oz. ricotta cheese ​

  • 1 large egg ​

  • shredded parmesan cheese ​

  • 3 cups shredded mozzarella cheese​

  • fresh parsley



  1. Preheat oven to 375°F. Cook noodles in a large pot of salted water according to package instructions then drain and fill the pot with cold water to stop the cooking process and keep noodles from sticking together.​​
  2. In a Dutch oven, over medium-high heat, cook Italian sausage until no longer pink, breaking up with a spatula. Add chopped onion and cook until softened. Add minced garlic, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp oregano and sauté about 1 minute. Add red wine and simmer to reduce 1 – 2 minutes. Add marinara, bring to a simmer and turn off the heat. Spread 1/2 cup meat sauce over the bottom of a casserole dish. ​​
  3. In a large bowl, stir together: ricotta, 1 egg, 1/4 cup parmesan cheese, 1 1/2 cups mozzarella cheese and 1/4 cup parsley.​​
  4.  Layout a few noodles on cutting board or baking sheet. Spread 1/4 cup of cheese mixture over the top of each noodle. Add a heaping tablespoon of meat sauce in a strip down the center of the noodle. Roll noodles up and arrange in the prepared casserole dish. ​​
  5. Spread remaining meat sauce over the tops of roll-ups and sprinkle on the remaining 1 1/2 cups mozzarella cheese. Cover with foil.​​
  6. Bake covered at 375° for 40 minutes. Remove foil and broil another 2-3 minutes or until cheese is lightly golden. Garnish with parsley and serve with your favorite Sutter Home wine.​

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