Vegetarian Lasagna Roll-ups |
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
- 10 uncooked lasagna noodles
- 2 eggs, beaten
- 2 cups ricotta cheese
- 2½ cups shredded part-skim mozzarella cheese, plus more for topping
- 1 tbsp olive oil
- 1 tbsp water
- 1 package (6 oz) raw organic spinach
- 1½ cups chopped organic white mushrooms
- ¼ tsp ground nutmeg
- ⅛ tsp salt
- ¼ tsp pepper
- 1 jar spaghetti sauce
- Preheat oven to 375 degrees F.
- Bring a large pot of water to boil, and cook the lasagna noodles for 5 minutes, until al dente. They should be soft enough to roll, but still firm. Drain the noodles and set aside to cool.
- Heat the water in a skillet and cook the spinach until wilted. Remove and set aside to cool.
- Heat the oil in a skillet and sauté the mushrooms until browned.
- Add the eggs, cheeses, cooked spinach, cooked mushrooms, nutmeg, salt and pepper to a bowl and mix well.
- Pour the spaghetti sauce into a 9x13-inch baking dish, reserving some for topping.
- Spread ⅓ cup of the filling onto each lasagna noodle and roll up. Place into the baking dish.
- Top the lasagna rolls with the extra spaghetti sauce and mozzarella cheese.
- Bake for 25 minutes.
Makes 10 lasagna rolls
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/vegetarian-lasagna-rollups/
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