Lasagna Roll-Ups with Portobella Mushrooms

12 Whole Wheat Lasagna Noodles
2 Cups part skim ricotta
10 oz part skim shredded mozzarella
2 cups whole milk
5 oz portobella mushroom
1 large or 2 meduim onions
2 tbsn flour
3 tbsn butter
3 tbsn of olive oil (to sautee vegetables)
3 large garlic cloves -chopped
salt and pepper to taste
Nutmeg 1 tspn
One box frozen spinach

Pre-heat oven to 375
1.Bring large pot of water to boil and cook lasagna noodles as directed.
2. In large pan saute sliced vegetables and garlic with olive oli until soft
3. In large bowl - Mix Ricotta with vegetable mixture and stir to combine. Then mix in half of mozzarella cheese.
4. When Noodles are done, place a tbsn of spinach and 2 heaping tablespoons of mixture into each lasagna noodle, roll and place in greased pan (Use Pam), big enought to hold 12 roll-ups
5. To make Bechamel Sauce -
Scald two cups of milk with some pepercorns, parsley and onion slices to season. Let sit on low heat for a few minutes. Meanwhile, melt butter and whisk in the flour to make a paste. Add flour mixture to milk (Strain milk before adding flour mixture)
- Put milk with flour mixture on low heat and let thicken. Add nutmeg, salt and pepper to flavor.
- When thickend, pour sauce over lasagna noodles. Sprinkle remaing mozzarella cheese on top, and then sprinkle the breadcrumbs.
Bake in 375 degree oven for 45 minutes.
Make 12 servings - Will freeze nicely for one month.


Number of Servings: 12

Recipe submitted by SparkPeople user GREENEST39.