Spinach and Mushroom Lasagna Rolls (from thefithousewife) Ingredients 8 whole wheat lasagna noodles 1/2 cup finely chopped onion 2 cloves garlic, minced 2 cups chopped mushrooms 4 cups fresh baby spinach 3/4 cup light ricotta cheese 1/3 cup part-skim shredded mozzarella cheese 3 Tbsp grated Parmesan cheese 1/2 tsp dijon mustard pinch of salt and pepper 1-1/3 cups low-sodium pasta sauce 3 Tbsp part-skim shredded mozzarella cheese Instructions Preheat oven to 400F. Bring a large pot of water to a boil, and cook noodles according to package directions. Drain and rinse with cold water. Set aside. Lightly spray a skillet with olive oil and heat over medium-high heat. Add the onion and garlic and sauté for 3 minutes. Add the mushrooms and sauté for 5 more minutes. Add the spinach and cook until spinach is wilted. Remove the skilled from heat and add the ricotta, mozzarella, and Parmesan cheeses, mustard, salt and pepper. Pour 1 cup of the pasta sauce into an 8 x 11-inch or 9 x 13-inch casserole dish. Spread about 3 Tbsp of the spinach/cheese mixture along the length of each noodle. Roll up each noodle and place in the baking dish. Pour the remaining 1/3 cup pasta sauce over top and sprinkle with mozzarella cheese. Cover with foil and bake for 20 - 25 minutes, until heated through and cheese is melted.
Posted on: Mon, 05 Aug 2013 12:00:00 +0000
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