Baked Sausage and Garbanzo Bean Rollups Ragu
Transform your weeknight dinner routine with this hearty and flavorful Baked Sausage and Garbanzo Bean Rollups Ragu. This innovative twist on classic lasagna combines tender lasagna sheets rolled up with a creamy spinach and ricotta filling, then layered with a robust ragu made from savory Italian sausage and protein-packed garbanzo beans. Topped with melty mozzarella and Parmesan, this baked pasta dish is rich, comforting, and perfect for serving a crowd. The dish is baked to perfection, yielding a bubbling, golden cheesy top that will make every bite irresistible. With just 30 minutes of prep time, this recipe is ideal for busy evenings or special family meals. Whether you’re looking for a creative take on Italian favorites or a new way to enjoy garbanzo beans, this recipe delivers bold flavors and a stunning presentation. Perfect for meal prep or impressing dinner guests, this family-friendly dish is sure to become a staple in your recipe collection!
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Recipe Information
Ingredients
- 8 pieces lasagna sheets
- 1 pound Italian sausage
- 1 cup garbanzo beans (chickpeas), rinsed and drained
- 1 cup ricotta cheese
- 1 cup grated mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 3 cups marinara sauce
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups spinach, chopped
- 1 large egg
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3 minutes.
Add the Italian sausage to the skillet, breaking it up into small pieces. Cook until browned and fully cooked, about 8 minutes.
Stir in the garbanzo beans, marinara sauce, Italian seasoning, salt, and black pepper. Bring to a simmer, then reduce the heat and let the ragu cook for 10 minutes. Set aside.
Meanwhile, bring a large pot of salted water to a boil. Cook the lasagna sheets according to the package instructions until al dente. Drain and pat the sheets dry with a clean kitchen towel.
In a mixing bowl, combine ricotta cheese, spinach, 1/4 cup Parmesan cheese, the egg, and a pinch of salt and pepper. Mix until smooth.
Lay out one lasagna sheet on a clean surface. Spread about 2-3 tablespoons of the ricotta mixture evenly across the sheet, then roll it up tightly. Repeat with the remaining sheets and ricotta mixture.
Spread 1 cup of the sausage and garbanzo bean ragu on the bottom of the prepared baking dish. Arrange the rollups seam-side down on top of the sauce.
Pour the remaining ragu evenly over the rollups, ensuring they are completely covered with sauce.
Sprinkle the grated mozzarella and remaining Parmesan cheese over the top of the dish.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the rollups cool for 5 minutes before serving. Garnish with fresh parsley or additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
4017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.7 g | 303% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 27.1 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 7652 mg | 333% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 46.1 g | ||
| Protein | 214.1 g | 428% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 2596 mg | 200% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2952 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
