Spinach and Mushroom Lasagna Roll-Ups

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.