Spinach Mushroom Lasagna Rolls
Recipe: #2913
November 21, 2011
Categories: Casseroles, Lasagna, Spinach, Italian, Brunch, Christmas, Game/Sports Day Mothers Day, Romantic Dinner, Oven Bake, Vegetarian, Vegetarian Dinner, Italian Dinner, more
"To save time and for ease I make these using fresh lasagna sheets that I slice in half. Prep time does not include cooking the lasagna noodles or making the sauce. This may be completely prepared and refrigerated until ready to bake"
Original is 8 servings
Ingredients
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- FILLING
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Nutritional
- Serving Size: 1 (355.1 g)
- Calories 434.8
- Total Fat - 25.9 g
- Saturated Fat - 9.9 g
- Cholesterol - 56.6 mg
- Sodium - 1073.7 mg
- Total Carbohydrate - 33.5 g
- Dietary Fiber - 6.4 g
- Sugars - 9.4 g
- Protein - 21.7 g
- Calcium - 318.9 mg
- Iron - 6 mg
- Vitamin C - 87.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F. Set oven rack to lowest position. Grease a 13 x 9-inch baking dish. Spread 2 cups of marinara sauce into bottom of the baking dish; set aside.
Step 2
Heat oil in a a medium skillet over medium-high heat (use enough oil to lightly coat the bottom of the skillet). Add onion, chopped mushrooms, spinach, and 3 garlic cloves; cook 5 minutes or until onion and mushrooms are tender; transfer to a bowl; mix in mozzarella, ricotta and Parmesan cheese, 2 tablespoons basil and cayenne, then season with seasoned salt and pepper to taste.
Step 3
Place cooked noodles on flat surface; divide the cheese mixture over noodles, then roll up jelly-roll fashion, starting with short side.
Step 4
Place the rolls, seam sides down in baking dish. Pour remaining 2 cups of sauce over the top.
Step 5
Bake covered with foil for 30 minutes. Remove from oven then sprinkle with 2 cups of mozzarella cheese; return to oven for another 10-12 minutes.
Tips
No special items needed.
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