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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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In a pinch, you could use 3 1/3 cups of prepared pasta sauce instead of the tomato cream sauce. You could also try different mushrooms such as shiitake or oyster for a different taste. Ingredients:
9 lasagna noodles |
1 cup shredded mozzarella cheese |
1 tablespoon chopped fresh parsley or 1 tablespoon basil |
1 (10 ounce) package frozen spinach, thawed |
2 teaspoons olive oil |
4 cups sliced mushrooms |
1 onion, chopped |
4 cloves garlic, minced |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 egg, lightly beaten |
2 cups ricotta cheese |
1/2 cup freshly grated parmesan cheese |
2 tablespoons butter |
1 onion, chopped |
4 teaspoons flour |
3/4 cup 10% cream |
2 1/2 cups canned diced tomatoes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Cook noodles in boiling salted water until tender but firm (about 8-10 minutes).
2. Drain; rinse under cold water.
3. Arrange in layer on towels.
4. Filling: Squeeze spinach dry and chop.
5. In skillet, heat oil over med heat; cook mushrooms, onions, garlic, basil, salt& pepper for about 15 minutes or until starting to brown and liquid is evaporated.
6. Stir in spinach; cook, stirring for 2 minutes.
7. Let cool for 5 minutes.
8. Stir in egg, ricotta cheese and parmesan cheese.
9. Tomato cream sauce: Melt butter over med heat.
10. Cook onion stirring occasionally for 8 minutes or til very soft.
11. Sprinkle with flour and cook, stirring for about 1 minute.
12. Stir in cream and bring to a boil; cook for 1 minute.
13. Drain tomatoes, reserving juice.
14. Add tomatoes to pan along with salt& pepper.
15. Bring to a boil.
16. Transfer to a blender and puree til smooth.
17. Blend in reserved tomato juice.
18. Set 1/2 cup of sauce aside; pour remaining sauce into 9x13 dish.
19. Working with one noodle at a time, spread 1/2 cup of the spinach mixture on noodle, leaving 1/4 border uncovered.
20. Starting at short end, roll up.
21. Cut in half lengthwise; place cut side down in sauce.
22. Drizzle rolls with reserved sauce; sprinkle with mozzarella cheese.
23. Cover tightly with foil.
24. Bake in a 350 oven for 40 minutes or until bubbly.
25. Uncover and broil for 2 minutes or until golden.
26. Let stand 10 minutes before serving.
27. Sprinkle with parsley if desired.
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