Tuesday, June 22, 2010

Spinach & Mushroom Lasagna Roll Ups

I seem to have lost the picture that goes along with this... I will post it if I find it...

10 lasagna noodles, cooked
10 oz. frozen chopped spinach, thawed, and completely drained
10 oz. fresh mushrooms, sliced
15 oz. fat free ricotta cheese
1/2 cup grated parmesan
1 egg
salt and pepper
1 jar of your favorite pasta sauce
1/2 - 1 cup of mozzerella cheese (depends how much you like!)

Preheat oven to 350 degrees F.
Saute fresh mushrooms in some olive oil until they are cooked through. Set aside.
Combine spinach, ricotta, Parmesan, egg, mushrooms, salt, and pepper in a large bowl.
Pour about a cup of sauce on the bottom of a 9x13 baking dish.
Place a piece of wax paper or a cuttting board on yoru counter top and lay out lasagna noodles.  Make sure that they are dry.
Spread ricotta mixture over each noodle (about 1/4 - 1/3 cup per noodle).  Roll carefully, placing the seam side down.
Pour remaining sauce over the noodles and top each one with mozzerella.
Cover the dish with foil and bake for 45 minutes.

My review:  These were good!  If I make them again, I want to try adding some zucchini too!  One roll up was really filling, I paired it up with a small salad, and I was so full!