EK's lasagna rollups
- Number of Servings: 6
Ingredients
12 whole-wheat lasagna noodles (about 3/4 pound)2 teaspoons olive oil12 ounces portobello mushrooms, chopped1/2 teaspoon salt store bought marinara sauce1 (15-ounce) container part-skim ricotta cheese1 (10-ounce) package frozen chopped spinach, thawed and drained1 egg, lightly beatenFreshly ground black pepperPinch ground nutmeg1/4 cup grated Parmesan3 ounces grated part-skim mozzarella cheese (about 2/3 cup)
Preheat the oven to 375 degrees F.
Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.
Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.
Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.
Number of Servings: 6
Recipe submitted by SparkPeople user AHORNE.
Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.
Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.
Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.
Number of Servings: 6
Recipe submitted by SparkPeople user AHORNE.
Nutritional Info Amount Per Serving
- Calories: 325.3
- Total Fat: 13.0 g
- Cholesterol: 19.7 mg
- Sodium: 1,083.6 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 6.0 g
- Protein: 18.1 g