Ingredients
1 tablespoon olive oil1 medium onion, finely chopped2 garlic cloves, minced1 can (28 ounces) crushed tomatoes, undrained1 can (15 ounces) tomato sauce1 can (6 ounces) tomato paste1 teaspoon each dried basil, marjoram, oregano, parsley flakes and thyme1/2 teaspoon pepper1/4 teaspoon salt1 can (2-1/4 ounces) sliced ripe olives, drained10 uncooked lasagna noodles1 package (19 ounces) Italian sausage links1 package (6 ounces) fresh baby spinach1 package (8 ounces) cream cheese, softened2 cups shredded part-skim mozzarella cheese
Preparation
Preheat oven to 350°. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato sauce, tomato paste and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes. Stir in olives.
Meanwhile, cook lasagna noodles according to package directions for al dente. Cook sausages in a large skillet according to package directions; drain. Remove sausages and cut in half widthwise. In the same skillet, cook and stir spinach over medium-high heat 2-3 minutes or until wilted; drain spinach and squeeze dry.
In a small bowl, combine cream cheese and spinach. Spread 3 cups sauce mixture into a 13x9-in. baking dish. Spread 2 tablespoons cream cheese mixture on each noodle. Place a sausage half on a short end; carefully roll up. Cut in half widthwise; place ruffle side up in sauce mixture. Repeat with remaining noodles, cream cheese mixture and sausages.
Pour 1-1/2 cups sauce mixture over rolls; sprinkle with mozzarella cheese. Bake, covered, 40 minutes. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Serve with remaining sauce mixture.
