Spinach Mushroom Lasagna Rolls
Created by KittenCal on November 21, 2011
- Servings: 8
- Prep Time: 30m
- Cook Time: 40m
- Recipe #2913
Ingredients
- 8 lasagna noodles, cooked
- 4 cups prepared marinara sauce
- 2 cups shredded mozzarella cheese
- FILLING
- Olive oil, as needed
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 (8 ounce) package sliced mushrooms, coarsely chopped
- 4 cups packed fresh baby spinach
- 1 1/4 cup shredded Kraft Italiano Cheese (or can use mozzarella cheese)
- 1 cup ricotta cheese (can use cottage cheese)
- 1/3 cup freshly grated Parmesan cheese
- 1/2 teaspoon cayenne pepper, or to taste
- 2 tablespoons minced fresh basil
- Seasoned salt and fresh ground black pepper, to taste
How to Make
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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.
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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.
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Step 3: Place cooked noodles on flat surface; divide the cheese mixture over noodles, then roll up jelly-roll fashion, starting with short side.
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Step 4: Place the rolls, seam sides down in baking dish. Pour remaining 2 cups of sauce over the top.
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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.
Nutritional Facts
- 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