Sausage, Mushroom and Spinach Lasagna Roll Ups

Heat a medium skillet over medium-high. Add the sausage and break up with a wooden spoon. Brown all sides of the sausage, for a total of about 6 minutes. Add the cinnamon and nutmeg and saute 30 seconds. Add the mushrooms and saute until they brown a little, about 5 minutes. Add the spinach and toss it until wilted, 2 minutes. Toss in a pinch of salt and pepper about now. Remove from heat. If your ricotta doesn’t have mold on it, go ahead and stir in a cup. (If you do use ricotta, you’ll end up having enough for 8 roll ups.)

In the meantime, blitz the tomatoes in a small food processor until smooth. Transfer them to a small sauce pan and bring to a simmer on low. Pour in the cream and stir to combine. Toss in a tiny pinch of salt and pepper. Keep it on a low simmer while you prepare the next step.

I stirred a couple of tablespoons of the sauce into the filling, just to bind it a tad.

In the meantime, bring a large pot of salted water to a boil and cook the noodles according to package instructions for al dente, about 10 minutes. Drain them and lay them side by side on a work surface.

Evenly layer the filling down the center of each lasagna noodle. Roll up the noodle tightly and push any filling back in the sides if it squeezes out out. It shouldn’t though.

Place two rolls on your serving plate. Drizzle with the creamy tomato sauce and garnish with basil if desired!