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Cheesy Spinach and Mushroom Lasagna Rolls Recipe

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This recipe for Cheesy Spinach and Mushroom Lasagna Rolls, by , is from Brooke's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brooke Eakes


8 whole wheat lasagna noodles
1 tsp extra virgin olive oil
1 (8oz) container baby bella mushrooms-sliced
1/2 small onion, diced
1 tbs minced garlic
1 (23-25oz) jar Prego pasta sauce
1 (14.5oz) can no-salt added diced tomatoes
1/2 tsp dried basil
1/4 tsp dried oregano
1 (15oz) container part-skim ricotta cheese
1/2 cup grated parmesan cheese
1 egg beaten
1/4 tsp salt
1/8 tsp pepper
10oz frozen chopped spinach
1/2 cup shredded reduced fat mozzarella cheese

-Preheat oven to 350 coat a 11X7 baking dish with cooking spray
-Bring a large pot of salted water to a boil. Cook lasagna. Drain the noodles and lay them out on a sheet of wax paper. Cover them with slighty damp papertowels until it is time to assemble the rolls
-In the large skillet, heat the olive oil over medium-high heat. Add the mushrooms, onions, and garlic and cook until the onions and mushrooms have softened stirring occasionally, 3-4mins, set the mushroom mixture aside
-In a large bowel, stir togethr the pasta sauce, diced tomatoes, basil, and oregeno. Set aside
-In a medium bowel, mix together the ricotta, parmesan, egg, salt, and pepper. Add the spinach and stir to evenly coat the spinach
-Spoon half the pasta sauce into the bottom of the prepared baking dish
-Spread 1/3 cup of the cheese mixture and 1tbs of the mushroom mixture onto each lasagna noodle. Carefully roll the covered lasagna noodles up and place them seam side down in the baking dish
-Pour remaining sauce over the rolled lasagna noodles. Sprinkle 1tbs of mazzarela over each roll
-Lighty cover the baking dish with aluminum foil and bake until the cheese is melted

Preparation Time:
Preparation Time:
30 mins




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