I always enjoy fixing lasagna; however it is often too much for just two or three people.  Lasagna rolls are my solution to fixing lasagna for a small number of people.  Surprising I found them to be pretty simple and easy to make as well.

Italian Sausage Lasagna Rolls

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1 cup milk

½ pound ground Italian Sausage, cooked

15 oz Ricotta Cheese

½ cup pesto sauce

1 cup shredded mozzarella cheese, divided

6 lasagna noodles, cooked

2 cups marinara sauce

Preheat oven to 375

Add the butter to a medium saucepan set over medium – low heat.  Once melted, add flour, whisk to combine. Cook for one minute. Gradually, add the milk, whisking constantly.  Raise the heat to medium-high, continue cooking, making sure to whisk constantly, until sauce has thickened; season with salt and pepper to taste and remove from heat.   Pour about ¼ cup of the white sauce on the bottom of a 8 X 8 baking pan and spread in an even layer.

In a medium mixing bowl the ricotta cheese and pesto; season with salt and pepper to taste. Lay cooked and cooled lasagna noodles on a flat surface (a cooking board) works well.   Place a 1/3 cup scoop of the ricotta cheese and pesto mixture on the noodle and spread covering the noodle.  Sprinkle the Italian sauce and cheese on top on the ricotta cheese mixture.   Roll the noodle up, then place in the baking pan.  Repeat with the remaining noodles.

Pour the remaining white sauce over the lasagna rolls, and then top with marinara sauce.  Sprinkle the remaining cheese over the rolls.

Bake for 30 minutes or until the cheese has browned and sauce is bubbling around the edges of the pan.