Mushroom & Spinach Lasagna Rolls
6 Servings, 60 Minutes
Ingredients:
6 lasagna noodles
1 T olive oil
8 oz baby portabella mushrooms, chopped
1/2 onion, chopped
salt
1 t dried thyme
10 oz frozen chopped spinach, thawed and drained
1 c ricotta cheese
1 c cottage cheese
1 c cottage cheese
1/4 c grated Parmesan cheese
1 egg
pepper
2 c tomato sauce
1 c mozzarella cheese, shredded
Instructions:
Preheat oven to 350°.
Prepare lasagna noodles as directed on package.
In a skillet over medium heat, cook mushrooms and onions in oil until tender. Season with salt and thyme.
In a large bowl combine spinach, ricotta, Parmesan, and egg; season with salt and pepper. Mix well.
Lay lasagna noodles out on countertop. Spread spinach mixture over the noodles leaving one inch on each end bare. Top with mushroom/onion mixture.
Fold over one end of a noodle to roll up, spinach side in. Place in a 9” x 9” baking dish with the seam side down. Repeat with remaining noodles.
Top noodles with tomato sauce then mozzarella cheese. Cover with aluminum foil that has been sprayed with cooking spray to prevent mozzarella from sticking.
Bake for 35 minutes. Remove foil and bake an additional 10-15 minutes, until cheese melts and browns slightly.
Let lasagna rest for 10 minutes before serving.
Notes:
Make this dish a few
hours or even the night before serving and keep it covered in the refrigerator.
No comments:
Post a Comment