Spinach and Sausage Lasagna Roll Ups

Preheat oven to 350°F. Using the @tramontinausa 4 Qt Enameled Cast Iron Covered Braiser on medium heat. Add olive oil. Cook sausage in crumbled pieces for 4-5 minutes. Once 3/4 of the way cooked through add onions. Season with salt and pepper. Cook for 2-3 minutes. Add garlic. Season with Italian seasoning and red pepper flakes. Cook until fragrant. Add tomato paste. Cook until bright red turns a rust color. Add Crushed tomatoes and about one cup of water from the canned tomatoes to get all of the flavor out. Bring to a simmer. Give a light pinch of salt, add two bay leaves, and a parmesan rind. Cover loosely and simmer on low for 25 minutes. Uncover, remove bay leaves and parmesan rind. Add chopped spinach and heavy cream. To make the ricotta mixture, combine all ricotta filling ingredients until fully incorporated together. Assemble the roll ups. You could use raw lasagna sheets or boxed. If using boxed, boil for 2 minutes under the package instructions and run under cold water to pause the cooking process. Layer a light layer of ricotta and then a layer of sauce on each lasagna sheet. Roll up into pinwheels. Place roll ups into the braiser, covering each one heavily with sauce. Finish off with a layer of mozzarella cheese. Bake covered at 350°F for 45 minutes. Uncover and broil to get a nice brown gold top. Garnish with parsley. Serve and Enjoy.