This recipe may be reproduced with the following credit:
Recipe from SIMPLY SAUTÉ
 by SILVIA BIANCO (Marlowe & Company; December 2003; $16.95/trade paperback)

HAND-ROLLED LASAGNA WITH SAUSAGE & PEPPERS

Makes 2 servings

 4 lasagna noodles

1 cup Marinara Sauce
1/2 cup Béchamel Sauce
1/2 cup whole-milk ricotta cheese
3 to 4 tablespoons olive oil
1/2 pound sweet Italian sausage, casing removed
1 medium clove garlic, minced
1 red bell pepper, thinly sliced
Chicken broth or water
Salt and freshly ground black pepper to taste
1/2 cup mozzarella cheese, shredded
1 tablespoon Italian (flat-leaf) parsley, stems removed and chopped
2 basil leaves, sliced (optional garnish) 

Cook the lasagna noodles in a large pot of boiling, salted water for about 10 minutes, and drain while the noodles are still firm. Rinse the noodles under cold water to stop further cooking (remember, they will cook more in the oven.) While the noodles are cooking, prepare a rectangular baking pan of the proper size for 4 rolled lasagna noodles. Coat the pan with some Marinara Sauce, or spray it with cooking spray to prevent sticking. Preheat the oven to 350ºF. Combine the Béchamel and ricotta.

Lay each noodle flat in the prepared baking pan. Put half the oil in a large sauté pan over high heat for about 30 seconds. Brown the sausage meat in the hot oil for 4 to 5 minutes, taking care not to over stir the meat and cause improper browning. Remove the pan from the heat, and, using a slotted spoon, transfer the sausage to paper towels, keeping the oil in the pan.

Return the pan to high heat and sauté the garlic for about 30 seconds, until it begins to turn golden brown. Sauté the pepper strips for 2 to 3 minutes. If the peppers are browning too quickly, add a splash of chicken broth or water to slow down cooking, then continue to cook until peppers are soft but still firm. Remove from heat, and season with the salt and pepper.

To assemble, leave the ends of the noodles uncovered for later folding. For now, spread these ingredients, in order, over each of the flat noodles in the baking pan: 2 to 3 tablespoons of the ricotta-béchamel mixture, 2 ounces of the meat, about 3 tablespoons of the Marinara Sauce, and one-quarter of the mozzarella.

Roll each noodle from one end to the other, and bake in the preheated oven for about 20 minutes, or until the filling is hot and the cheese begins to melt.

To serve, place 2 pieces of lasagna in the center of each serving plate, top with additional Marinara Sauce, and sprinkle with the parsley. If desired, garnish with fresh basil.