12 lasagne noodles (I use whole wheat)
2 T olive oil
12 ounces mushrooms, finely chopped
1/2 t salt
4 cups tomato sauce (1 jar)
1 carton ricotta cheese
1 10z package frozen spinach (thawed and drained)
1 egg, lightly beaten
ground black pepper
pinch ground nutmeg
1/4 cup grated Parmesan cheese
2/3 cup grated mozzerella cheese
Heat oven to 375º F. In a large pot of water, cook noodles until al dente. Drain.
Heat oil in saute pan, add mushrooms and cook, stir occasionally until browned and liquid is evaporated (5 minutes). Season with 1/4 t salt.
Stir in 1.5 cups of tomato sauce andsimmer.
In a separate bowl, combine ricotta cheese, spinach, egg, remaining salt, pepper and nutmeg.
Spread 1 cup of sauce on bottom of a 9 x 12 pan.
Spread about 2 T of ricotta cheese mixture on a noodle, top with 1.5 T of mushroom mixture, roll up and place in pan.
After rolling up noodles, top with the rest of sauce and top with grated cheese.
Cover and bak for 35-40 minutes. Uncover and bake for 10-15 minutes more.