Mushroom & Spinach Lasagna Rolls (8 P+)

Mushroom & Spinach Lasagna Rolls 

6 Servings, 60 Minutes

PRINTABLE

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

1/4 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. 

Wheat Italian Bread (4P+)

This recipe requires a lot of rest time so don't attempt it on a busy day.  I suggest making two small loaves (freeze one until you need it) but you could make one large loaf.

To begin, add the following ingredients to your bread machine.  

1²/₃ c Water

1¹/₂ c All Purpose Flour

1 c Whole Wheat Flour

¹/₄ t Bread Machine Yeast

Set your machine for the DOUGH cycle but only allow it to run for 10 minutes.  Turn off the machine and let the starter sit for 4 hours then add:

1¼ c All Purpose Flour

1¼ T Sugar

1 T Vital Wheat Gluten

2 t Salt

2 ½ t Bread Machine Yeast

Run this through the DOUGH cycle of the bread machine.

When the cycle has completed (approximately 90 minutes) turn the dough out onto a clean surface.  Cut dough in half and form into two long, thin loaves.  Place loaves on a baking pan covered in parchment paper and dusted with cornmeal.  Cover loosely with plastic wrap and let rise at room temperature for 60 minutes.

Preheat the oven to 425°.  Bake for 30-35 minutes until slightly browned.  Cool on a wire rack for 20 minutes before cutting.  Cut each loaf into 15 slices.

Serving Size: 3 slices  

Total Servings: 10 (5 per loaf)