Cook the lasagna pasta to al dente. Rinse with cold water and set aside.
Remove the casings from sausages and roughly chop.
In saucepan, heat the oil and sauté the onions and garlic until fragrant.
Add half the chopped sausages and stir.
Add the marinara sauce and wine, cover on low and allow to simmer for 15 minutes for the flavours to infuse.
To assemble, place a layer of sauce at the bottom of the baking dish.
Spread ricotta cheese mixture along the length of the lasagna pasta, sprinkle with chopped jerk sausage and place into the dish, repeat until the pan is filled.
Spoon more sauce over the top of the lasagna rolls followed by shredded cheese and parsley.
Place in an oven for 15 minutes to allow the cheese to melt and become brown.
Remove from the oven and allow it to rest for 5-10 minutes before serving.
Notes
Tip: Don’t overcook the pasta, if it’s too soft then it will rip and tear when trying to roll it up. Follow the packages directions for al dente, usually an 8-minute boil.