Name: Spinach and Mushroom Lasagna Roll-Ups
Ingredients: 16 cremini caps, cleaned with damp towel and finely chopped in processor; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 2 tbsp. (2 turns around the pan) extra-virgin olive oil; 1 (10 oz.) pkg. frozen spinach, defrosted and squeezed dry; salt and pepper to taste; 1/4 tsp. ground nutmeg; 2 c. part skim Ricotta; 8 curly edge lasagna noodles, cooked 12 to 14 minutes; 1 c. fat-free chicken broth; 1 jar fresh alfredo sauce; 1 to 1 1/2 c. shredded Mozzarella cheese

Spinach and Mushroom Lasagna Roll-Ups

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Spinach And Mushroom Lasagna Roll-Ups is an moderately easy dinner. Made with 16 cremini caps, cleaned with damp towel and finely chopped in processor, 1 small yellow onion, finely chopped, 2 cloves garlic, minced, 2 tbsp. (2 turns around the pan) extra-virgin olive oil and 1 (10 oz.) pkg. frozen spinach, defrosted and squeezed dry, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

In a medium skillet over moderate heat, saute mushrooms, onion and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 to 8 minutes.

Season with salt and pepper.

The salt will help draw water out of the vegetables as they cook.

Add dry chopped spinach to the pan and heat through for 1 minute.

Adjust seasonings with salt, pepper and a little nutmeg.

Add Ricotta and stir into mixture to heat cheese through 1 minute longer.

Remove pan from heat, but leave in warm skillet.

Heat broth in a small pan over moderate heat.

Melt alfredo sauce into broth and bring liquid to a bubble.

Thicken sauce about 2 minutes.

Place cooked lasagna noodles on a large work surface or cutting board.

Spread lasagna noodles with a layer of spinach-mushroom filling.

Roll up pasta and arrange the bundles in a shallow casserole dish.