Vegetarian

Spinach and Mushroom Lasagna Rolls takes several minutes to prepare.

Spinach and Mushroom Lasagna Rolls takes several minutes to cook.

Spinach and Mushroom Lasagna Rolls makes 10 servings.

The ingredients for Spinach and Mushroom Lasagna Rolls are:

10 whole wheat lasagna rolls
10 oz frozen chopped spinach, thawed and completely drained
6 medium portobello mushrooms, chopped
1/4 medium onion, chopped
15 oz part skim ricotta cheese
1/2 c grated parmesan cheese (shredded works also)
1 egg
24 oz pasta sauce (recommend Bertolli Vineyard Portobello Mushroom with Merlot)
10 T (about 3 oz) shredded mozzarella cheese

Here is how you make Spinach and Mushroom Lasagna Rolls:

Preheat oven to 350?. Heat skillet over medium heat. Spray with cooking spray and add mushrooms and onions. Cook till soft; about 5 minues. Combine spinach, mushrooms and onions, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 10 rolls.To serve, ladle a little sauce on the plate and top with lasagna roll.Number of Servings: 10Recipe submitted by SparkPeople user DEDRACD.

The nutritional information for Spinach and Mushroom Lasagna Rolls is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 278.8

• Total Fat: 10.1 g
• Cholesterol: 55.3 mg
• Sodium: 692.8 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 3.2 g
• Protein: 19.2 g