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Mushroom and Spinach Miniature Lasagna Rolls |
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Written by Rose Reisman
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Instead of making the usual lasagna, in which leftovers often seem to go to waste, I opted for this version. I love the idea of rolling cooked lasagna sheets to make individual servings. This is a great vegetarian dish that has all the nutrients you need.
8 lasagna noodles
2 tsp vegetable oil
1½ cups finely chopped onion
2 tsp finely chopped garlic
3 cups chopped mushrooms
4 cups fresh baby spinach
¾ cup light ricotta (5%)
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²⁄³ cup shredded mozzarella cheese
¹⁄³ cup grated Parmesan cheese
½ tsp Dijon mustard
pinch of salt and pepper
1¹⁄³ cups tomato sauce (or store-bought spaghetti sauce)
3 Tbsp shredded mozzarella cheese
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- Preheat the oven to 400°f.
- ring a large pot of water to a boil. Add the lasagna noodles and cook for about 8 minutes
or until the noodles are just tender, stirring often but carefully. Drain and rinse with cold
water. Set aside.
- Lightly coat a large, nonstick skillet with cooking spray, add the oil and set over medium-high
heat. Add the onion and garlic and sauté for 5 minutes. Add the mushrooms and sauté for
5 more minutes or just until the mushrooms are no longer wet. Add the spinach and allow
the spinach to wilt, about 3 minutes. Remove the skillet from the heat and add the ricotta,
mozzarella and Parmesan cheeses, mustard, salt and pepper.
- Place the mixture in the bowl of a food processor and pulse on and off until it is uniformly
chopped.
- Pour 1 cup of the tomato sauce into a 9- × 13-inch or 11- × 7-inch casserole dish. Spread about
¼ cup of the cheese mixture along the length of each sheet. Roll up each noodle and cut in
half. Place in baking dish with the ruffled side of lasagna facing up. Pour the remaining ¹⁄³ cup
of the tomato sauce over and sprinkle with the grated mozzarella cheese. Cover with foil and
bake for 20 to 25 minutes or just until heated through and the cheese is melted. Serve hot.
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 Nutritional Analysis
per Serving
| Calories |
304
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| Protein |
18 g
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| Fat |
9 g
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| Saturated Fat |
3.7 g
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| Carbohydrates |
40 g
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| Cholesterol |
22 mg
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| Sodium |
296 mg
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| Fiber |
3.7 g
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Prep Time: 20 minutes
Cook Time: 40 minutes
Make Ahead: Prepare up to a day in advance and reheat in a 350°f oven
for 10 minutes or just until warmed through.
Nutrition watch: A carotenoid found in spinach may help combat prostate cancer.
Serves 4
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