Mushroom Spinach Lasagna Rolls

serves: 10 – size: 1 roll – points+: 6 – smart points: 7 – calories: 250 – carbs: 30g – fat: 8g 

Ingredients

  • 10 ( 9 oz dry) lasagna noodles, cooked
  • 2 1/2 cups marinara sauce
  • 5 cups spinach, chopped fine
  • 8 oz mushrooms, chopped fine
  • 1 tsp olive oil
  • 4 cloves garlic, minced
  • 15 oz part skim ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1 egg whisked
  • salt and pepper
  • 3 oz (10tbsp) part skim mozzarella cheese, shredded

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Directions

  1. Preheat oven to 350F. Ladle about 1 cup sauce on the bottom of a 9×12 baking dish.
  2. In a large saucepan, heat oil over medium heat. Add garlic and saute until golden, about 1 min. Add spinach, salt and pepper and saute about 5 min. Add mushrooms to the pan, cook until soft, an additional 5-6 min. Adjust salt and pepper.
  3. Combine cooked spinach, mushrooms, ricotta, parmesan, egg, salt and pepper in a medium bowl.
  4. Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry. Take 1/3 cup of mushroom spinach mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
  5. Ladle 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 min, until cheese melts.   Makes 10 rolls. Serve with extra sauce on the side.

Mushroom Spinach Lasagna Rolls

Ingredients

  • 10 ( 9 oz dry) lasagna noodles, cooked
  • 2 1/2 cups marinara sauce
  • 5 cups spinach, chopped fine
  • 8 oz mushrooms, chopped fine
  • 1 tsp olive oil
  • 4 cloves garlic, minced
  • 15 oz part skim ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1 egg whisked
  • salt and pepper
  • 3 oz (10tbsp) part skim mozzarella cheese, shredded

Instructions

  1. Preheat oven to 350F. Ladle about 1 cup sauce on the bottom of a 9×12 baking dish.
  2. In a large saucepan, heat oil over medium heat. Add garlic and saute until golden, about 1 min. Add spinach, salt and pepper and saute about 5 min. Add mushrooms to the pan, cook until soft, an additional 5-6 min. Adjust salt and pepper.
  3. Combine cooked spinach, mushrooms, ricotta, parmesan, egg, salt and pepper in a medium bowl.
  4. Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry. Take 1/3 cup of mushroom spinach mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
  5. Ladle 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 min, until cheese melts. Makes 10 rolls. Serve with extra sauce on the side.
http://revampfitness.com/mushroom-spinach-lasagna-rolls/

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