Mushroom Spinach Lasagna Rollups

Lasagna is many things to many people. For some it would be a daily deal, for some, a dish that they only make when their kids ask for it, for some it is an exotic dinner they have only when they visit their local fine Italian restaurant. I simply think of it as comfort food. Super easy to put together yet super impressive in the way it sounds and looks. If you love Italian food this is definitely for you, something you will most definitely want to try. It is fancy - hey it's 'Lasagna' - loaded with fresh goodness of spinach, mushrooms, creamy ricotta - hearty and beyond good! The simple twist with this preparation is that instead of the lasagna sheets being layered, the sheets instead are rolled into a... well... rollup. This is a meal you are going to remember on how well it came out and your 'customers' can be a regular feature of your weekend brunch.

Ingredients: serves 4-6

Whole-wheat lasagna noodle		10-12
Mushroom		12 oz chopped
Marinara sauce		3 cups
Ricotta cheese		1 15 oz container
Frozen chopped spinach		1 (10-ounce) package, thawed and drained
Egg		1 lightly beaten
Paprika/red chilli flakes		1 tsp or to taste
Garlic		1 fat clove chopped
Ground nutmeg		a pinch
Grated Parmesan		1/4 cup
Mozzarella		3 ounces grated (about 2/3 cup)
Olive oil		2 tsp
Freshly ground black pepper		to taste
Salt		to taste
Basil leaves		5-6, julienned for garnish (optional)

Method:

1. Preheat oven to 375ºF. Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or parchment paper to prevent them from sticking.
2. Heat the oil in a large saute pan over medium-high heat. Add the garlic, saute for 30 seconds. Add in the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Stir in salt, 1 1/2 cups of the tomato sauce, paprika and simmer for 2 minutes.
3. In a medium bowl combine the ricotta cheese, spinach, egg, little salt, pepper and nutmeg.
4. Spread 1 cup of  sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles.
5. Spread the remaining sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 more minutes. Sprinkle the basil leaves on top. Serve warm. ENJOY!

Adopted from here

 

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