Cheesy Spinach Mushroom Lasagna Rolls

pada tanggal
This fun twist on a conventional lasagna dish does an appropriate job of portion control. each lasagna roll is one serving, so that you might not by chance over indulge! Plus, it is an clean recipe to get the youngsters involved in making. you've got already heard it: abs are made within the kitchen. And that could not be greater proper! ingesting clever, clean meals are your key to losing weight and tightening up, mainly in your tummy.


Ingredients

  • 8 whole wheat lasagna noodles
  • 1 teaspoon extra virgin olive oil
  • 1 (8-ounce) container baby bella (cremini) mushrooms, sliced
  • ½ small onion, diced
  • 1 tablespoon minced garlic
  • 1 (23.25-ounce) jar Prego Light Smart Traditional pasta sauce
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • 1 (15-ounce) container part-skim ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg, beaten
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 10 ounces frozen chopped spinach, thawed and drained
  • ½ cup shredded reduced-fat mozzarella cheese

instructions

  1. Preheat the oven to 350°F. Coat an 11x7-inch baking dish with cooking spray.
  2. convey a massive pot of salted water to a boil over excessive warmth. cook the lasagna to al dente consistent with package deal directions. Drain the lasagna noodles and lay them out on a sheet of wax paper. cowl them with barely damp paper towels until it is time to assemble the rolls.
  3. In a big skillet, warmth the olive oil over medium-excessive warmth. upload the mushrooms, onions, and garlic and cook till the onions and mushrooms have softened, stirring once in a while, three to four mins. Set the mushroom aggregate apart.
  4. In a massive bowl, stir together the pasta sauce, diced tomatoes, basil, and oregano. Set aside.
  5. In a medium bowl, mix together the ricotta, Parmesan, egg, salt, and pepper. add the spinach and stir to lightly coat the spinach.
  6. Spoon 1/2 of the pasta sauce into the lowest of the organized baking dish.
  7. unfold ⅓ cup of the cheese mixture and 1 tablespoon of the mushroom mixture onto every lasagna noodle. cautiously roll the included lasagna noodles up and vicinity them seam aspect down in the baking dish.
  8. Pour the remaining sauce over the rolled lasagna noodles. Sprinkle 1 tablespoon mozzarella over every roll.
  9. lightly cowl the baking dish with aluminum foil (to hold the lasagna moist and cheese from browning) and bake until the cheese is melted, about 30 minutes.

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