Cheesy Spinach and Mushroom Lasagna Rolls

Ingredients

• Lasagna Noodles

  Great Value

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  1 tbsp or 9g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  3 cup or 771g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Italian Seasoning

  Shoppers Value

  3 tsp or 12g

• Parsley

  Raw

  1 tsp or 1g

• Ricotta cheese

  Part skim milk

  15 oz or 425g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

Directions

1. Preheat oven to 350°F. Spray an 8x11-inch baking dish with nonstick cooking spray and set aside.
2. In a large stockpot, bring 5 cups of water and ⅛ teaspoon of salt to a boil. Add lasagna noodles and cook for about 11-12 minutes until al dente. Drain and lay them on wax paper, covering with damp paper towels.
3. In a skillet over medium-high heat, add olive oil, mushrooms, onions, and garlic. Sauté for 3-4 minutes until softened.
4. Reduce heat to low, add pasta sauce, basil, and Italian seasoning. Cover and cook for 5-7 minutes, stirring occasionally.
5. In a bowl, mix ricotta, parmesan, egg, salt, and pepper. Stir in thawed spinach until evenly combined.
6. Spoon half of the pasta sauce into the baking dish. Spread 3½ tablespoons of spinach mixture on each noodle, roll up, and place seam side down in the dish.
7. Pour remaining sauce over rolls and sprinkle mozzarella on top. Cover with foil and bake for 30 minutes until cheese is melted.