Lindsay at Perfecting the Pairing
· 1 Tb olive oil
· 1 onion, chopped
· 8 oz sliced mushrooms
· 2 cloves of garlic, chopped
· 15 oz ricotta cheese
· 1 egg
· 10 oz frozen chopped spinach, defrosted and thoroughly drained
· 2/3 cup grated parmesan cheese
· 1 tsp salt
· Dash of red pepper flakes
· 10 oz box of lasagna noodles (you will not need all of these)
· Olive oil
· 24 oz bottle of spaghetti sauce
· 1 cup shredded mozzarella
Preheat the oven to 350 degrees F.
In a large skillet heat the olive oil and add the chopped onion, sauté until the onion starts to soften. Add the sliced mushrooms and garlic and cook until the mushrooms are cooked through and have released most of their moisture. Set aside until ready to use.
In a large bowl combine the ricotta cheese, egg, frozen and defrosted spinach, parmesan cheese, salt, and red pepper flakes. Stir with a spatula until combined.
Cook the lasagna noodles in a large pot of salted water. Right before adding the noodles to the water drizzle in 2 Tb of olive oil to help prevent the noodles from sticking. Cook until the noodles are just al dente, you don’t want them to be mushy. Drain.
Add about 1 cup of spaghetti sauce to the bottom of a greased 9x13 inch pan.
Lay out a large piece of waxed paper and spray with cooking spray. Arrange six lasagna noodles on the waxed paper. Spread a layer of the spinach ricotta mixture on each noodle and top with a spoonful of the mushroom mixture. Roll up the noodle and place it seam side down in the sauce in the pan. Repeat until you have twelve rolls.
Cover the rolls with the remaining spaghetti sauce and sprinkle with 1 cup of shredded mozzarella cheese. Cover with foil and bake for 45 – 50 minutes, or until the center is hot and the cheese is melted.