Kittencal's Mushroom Sausage Lasagna Rolls Recipe

Name: Kittencal's Mushroom Sausage Lasagna Rolls Recipe
Ingredients: 5 fresh lasagna pasta sheets (sliced in half lengthwise, I use Olivieri brand); 4 cups pasta sauce (or a large bottle of pasta sauce or you can use more sauce if you like); 2 cups mozzarella cheese, shredded (I most always use Kraft 4-Cheese Italiano cheese, I just purchase the package, it has 4 cups in it, both are great to use); 3/4 pound Italian sausage meat (bulk sausage meat, cooked and drained, I like spicy); 2 cups ricotta cheese; 1/2 cup heavy cream (whipping cream, 33-35% unwhipped); 1/2 cup Parmesan cheese, grated; 2 cups mozzarella cheese, shredded (or can use Kraft 4-Cheese Italiano shredded cheese); 1 cup mushrooms, sliced (canned or fresh sauteed cooked, coarsely chopped then hand-squeezed to remove as much moisture as possible); 2 garlic cloves, minced (can use more); 1 teaspoon dried basil (rubbed between fingers to release the flavor); 1/4 teaspoon fresh ground black pepper, or to taste; 1 teaspoon salt (seasoned salt)

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This is made easy using fresh lasagna sheets that have been sliced in half lengthwise. I make many other recipes using my #recipe23 but you can use your

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Ingredients

5 fresh lasagna pasta sheets (sliced in half lengthwise, I use Olivieri brand)
4 cups pasta sauce (or a large bottle of pasta sauce or you can use more sauce if you like)
2 cups mozzarella cheese, shredded (I most always use Kraft 4-Cheese Italiano cheese, I just purchase the package, it has 4 cups in it, both are great to use)
3/4 pound Italian sausage meat (bulk sausage meat, cooked and drained, I like spicy)
2 cups ricotta cheese
1/2 cup heavy cream (whipping cream, 33-35% unwhipped)
1/2 cup Parmesan cheese, grated
2 cups mozzarella cheese, shredded (or can use Kraft 4-Cheese Italiano shredded cheese)
1 cup mushrooms, sliced (canned or fresh sauteed cooked, coarsely chopped then hand-squeezed to remove as much moisture as possible)
2 garlic cloves, minced (can use more)
1 teaspoon dried basil (rubbed between fingers to release the flavor)
1/4 teaspoon fresh ground black pepper, or to taste
1 teaspoon salt (seasoned salt)