I came home with Italian sausage a couple weeks ago, intending to make some sort of pasta. Turns out all I had was half a box of lasagna noodles. I opened my first jar of spaghetti sauce (which turned out to be incredibly good), defrosted some ricotta, and devised something tasty.
9 lasagna noodles, broken in half and cooked
1 1/4 lb. bulk hot Italian sausage, cooked and crumbled
1 quart spaghetti sauce
20 oz. ricotta cheese
2 cloves garlic
two dashes nutmeg
parmesan (the good stuff or the powdered kind)
Mix together the ricotta, egg, minced garlic, nutmeg, and 1/2 C of the sausage. Mix the rest of the sausage in with the spaghetti sauce.
In your pan, lay out a noodle. Spread it with a spoonful of the ricotta mixture. Roll it up and put it in the pan with the seam down to hold it together. Repeat until you run out of room; fill in the gaps with any broken noodle pieces.
Spread the remaining ricotta mixture over the top of the noodles. Pour the sauce over everything. Sprinkle parmesan cheese on top.
Bake at 375 degrees until bubbly, 20-30 minutes. Chow down! This is a definite make again and would freeze well.