Stuffed Lasagna

Preparation

1. Preheat the oven to 205°C (400°F).
2. Cook the noodles al dente in a pot of boiling, salted water. Drain.
3. Heat the olive oil in a frying pan over medium heat. Cook the sausages for 2 to 3 minutes, breaking the meat up into small pieces with a wooden spoon. Remove from the heat and let cool.
4. Add the ricotta cheese, garlic, and parsley, if desired. Season with salt and pepper.
5. Distribute the stuffing onto the lasagna sheets and roll them up. Pour half of the rosée sauce into the bottom of a casserole dish and then place the lasagne rolls in the dish, closure facing down. Top with the rest of the sauce and sprinkle with mozzarella.
6. Cover with aluminum foil and bake for 17 minutes. Remove the aluminum foil and cook for another 8 minutes.