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These vegetarian lasagna roll-ups are great because they are comparatively light when compared to standard lasagna. You may also get a kick out of the perfect rolled up portions.
Preheat the oven to 350 F.
In a large skillet heat the 1 tablespoon of olive oil and once it’s hot 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. Remove skillet from heat, and 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 rubber spatula until combined. Set aside.
Cook the lasagna noodles in a large pot of salted water, according to package instructions. Right before adding the noodles to the water drizzle in 2 tablespoons of olive oil to help prevent the noodles from sticking. Cook until the noodles are just al dente (according to package instructions for al dente). You don’t want them to be mushy. When done drain off the water.
Add about 1 cup of spaghetti sauce to the bottom of a greased 9×13 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 on top of 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.
Weeknight dinners can be a monumental task for families on the run. Late meetings at work, sporting events, or last minute shopping trips, there are tons are reasons not to have a homemade meal. But savvy cooks know the slow cooker can be a home cook’s best friend. This recipe is a spin on the traditional Philly Cheese Steak Sandwich. By using chicken breasts, the meal is instantly lightened.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!