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

  Spices, dried

  ¼ tsp or 0.1g

• Ricotta cheese

  Part skim milk

  15 oz or 425g

• Parmesan cheese

  Grated

  ½ cup or 50g

• 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, low moisture

  ½ cup, shredded or 57g

Directions

1. Preheat oven to 350 degrees F. Spray a 8x11-inch baking dish with nonstick cooking spray and set aside.
2. In a large stockpot, bring 5 cups of water and ⅛ tsp of salt to a boil. Add lasagna noodles to the water. Cook the noodles for about 11-12 minutes until they are al dente (softened but still slightly firm). Drain lasagna noodles then lay them out on a sheet of wax paper. Cover them with slightly damp paper towels until it is time to add the cheese spread.
3. In a large skillet over medium-high heat, add olive oil, mushrooms, onions, and garlic. Sauté for 3-4 minutes until onions and mushrooms have softened, stirring occasionally. Reduce heat to low and add pasta sauce to skillet. Stir in basil and Italian seasoning to sauce. Cover sauce and cook on low for 5-7 minutes, stirring occasionally.
4. Meanwhile, in a medium-sized bowl, mix together add ricotta, parmesan cheese, egg, salt and black pepper.
5. Add thawed spinach to cheese mixture and stir to evenly cover spinach.
6. Spoon half of the pasta sauce into the bottom of the prepared baking dish
7. Spread about 3½ tbsp of spinach mixture onto each lasagna noodle. Carefully roll the lasagna noodles and place them seam side down in the sauce covered baking dish.
8. Pour the remaining sauce over the rolled lasagna noodles. Sprinkle mozzarella cheese evenly on top.
9. Lightly cover the baking dish with aluminum foil and bake, covered, for 30 minutes until cheese is melted.