Lasagna roll-ups

I take a substantial amount of credit for tweaking this idea I got from somebody on Food Network (don't remember who).

This was incredibly good, if I do say so myself. I used the odd amount of 8 noodles just because that's what we had left in the lasagna box. If you make it with more noodles, just proportionately increase the quantity of each of the ingredients.

Lasagna rollups
8 lasagna noodles
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped or pressed
½ tsp red pepper flakes, or to taste
10 oz. sausage (any kind, removed from casing)
20 oz. tomato sauce
3 oz. tomato paste
1 stalk Fresh sage
1 stalk Fresh thyme
1 tsp dried oregano
red pepper flakes, to taste
salt and pepper to taste
½ cup warm water
4 oz. baby arugula
6 oz.Ricotta cheese
6 oz. Provolone cheese, grated
1/8 cup Parmesan cheese, grated

Cook the noodles according to package directions, leaving them al dente. Drain, rinse and set aside.

In a saute pan, heat the olive oil over medium heat. Add the onions, sprinkle with a pinch of salt and pepper and cook for 5 minutes until softened but not colored. Add the garlic and red pepper flakes and cook 1 minute more.

Add the sausage, another pinch of salt and pepper, and cook until browned, breaking it up with a wooden spoon. Add the tomato sauce and tomato paste and stir to combine. Add the sage, thyme and oregano. Add the water. Bring to a simmer and check for seasonings adding salt and pepper as needed. Simmer for 20-30 minutes or until slightly thickened.

Preheat the oven to 350°.

Grease a 9x12 lasagna pan. Spread a thin layer of the sauce on the bottom.

Lay the noodles out on a flat surface. Leaving a 1” area at one end of each noodle clear, spread about 1 tbsp of the sauce on each one. Lay arugula leaves on the sauce. Top that with a bit of ricotta and provolone (using no more than half). Roll the noodles up toward the clean end. Place the rollups in the baking pan with the seam side down.

Spread the rest of the sauce over the top of them along with the remaining ricotta and provolone. Cover the pan with foil and bake for 30 minutes, Remove the foil and top with parmesan. Continue baking 10 minutes ot until the top begins to brown. Remove from the oven, tent with the foil and allow to rest for 10 minutes before serving.