When selecting convenience goods such as prepared pasta sauce, be sure to look at items on the lowest shelves in the supermarket. They are usually less expensive than those at eye level.
12 lasagna noodles
2 cup ricotta cheese
1/4 cup chopped parsley or dried parsley
2 cup mozzarella cheese, divided
8 oz Italian sausage, casings removed
28 oz jar marinara sauce, divided
Preheat oven to 375°F. Cook noodles according to package directions. Drain noodles and rinse with cold water. Mix ricotta, egg, parsley and mozzarella in a bowl; set aside.
Cook sausage in a skillet over medium heat until browned and crumbly; drain fat.
Spread 1/2 cup sauce in a 9 x 13-inch baking dish. Spread 3 tablespoons ricotta mixture on each noodle; top with some sausage. Roll up each noodle. Arrange seam sides down in baking dish.
Top roll-ups with remaining sauce and mozzarella. Bake, loosely covered, for 15 minutes. Remove cover; bake for 10 minutes longer or until brown and bubbly.
Use frozen precooked lasagna noodles to save time. Look for them in the freezer section of the supermarket. To quickly drain the sausage fat, pour the meat through a metal strainer.