Ingredients
| 1 | (16-ounce) package ground Italian sausage |
| 1 | small onion, chopped |
| 1 | (26-ounce) jar pasta sauce |
| 8 | lasagna noodles |
| 1 | (15-ounce) container ricotta cheese |
| 2 | tablespoons chopped fresh parsley |
| ¾ | teaspoon dried oregano leaves |
| 1 | package HORMEL® NATURAL CHOICE® Uncured Hard Salami |
| 1 | cup shredded mozzarella cheese |
| 1 | cup shredded Provolone cheese |
Directions
Heat oven to 350°F.
In large skillet, cook sausage and onion 12 to 15 minutes or until sausage is cooked through and no longer pink; drain well. Add pasta sauce; simmer until heated thoroughly.
Meanwhile, cook noodles according to package directions; drain. Rinse noodles under cool running water; drain well. Cut each noodle crosswise in half.
In separate bowl, combine ricotta cheese, egg, parsley and oregano; mix well.
In 13×9-inch baking dish, place about 1 cup sausage mixture. On clean work surface, lay out noodles. Spread about 1 ½ tablespoons ricotta mixture over each noodle; top each with 1 slice salami. Sprinkle with small amount of each shredded cheese. Roll up noodles; place seam-side-down in baking dish. Spoon remaining sausage mixture over rollups. Sprinkle with remaining shredded cheese.
Bake 30 to 40 minutes or until hot.