Lasagna has always been a comfort meal, and I wanted to do a quick change up and try a meatless version. Well this recipe turned out so well, my husband requests it more than my meat filled version.
Grab the recipe below.
Mushroom
& Spinach Lasagna Rolls
Yields 12
Meatless,
Hearty, & Chunky. A great meatless dish for someone looking to add more
meat-free dishes to their recipe box.
Ingredients
1. 12
Lasagna noodles
2. 16
oz container of Ricotta Cheese (I use whole milk Ricotta)
3. 1
Large Egg
4. 1
& 1/2 cups Fresh Parmesan Cheese
5. 2
cups of Fresh Spinach
6. 1
Container of Baby Bella Mushrooms diced
7. 1
Large Shallot Diced
8. Marinara
Sauce- (grab recipe on the site) allow to simmer on low while you're making the
rolls
9. 2
Tablespoon Butter
10. Salt
11. Pepper
Instructions
1. Pre-heat
oven to 350
2. While
oven is preheating boil water for pasta
3. Boil
12 Lasagna noodles for 7/12 minutes, drain and allow to cool on a sheet tray
4. Heat
butter in a skillet
5. Add
diced mushrooms and shallots and saute until soft
6. Combine
Ricotta and large egg, stir until smooth.
7. Stir
in 1/3 cup Parmesan Cheese, Season with Salt, Pepper & set aside
8. To
build rolls
9. Lay
each lasagna pasta flat and spread Ricotta Cheese Mixture evenly across pasta
10. Layer
with spinach leaves length-wise
11. Layer
mushroom and shallot mixture
12. Once
complete, roll the noodle and its goodies to create a small circular roll
shape.
13. Spoon
half of marinara sauce in the bottom of 9x13 pan
14. Create
a single layer of lasagna rolls
15. Spread
remaining Marinara Sauce atop rolls
16. Sprinkle
remaining Parmesan Cheese atop rolls
17. Repeat
until 12 rolls are complete
18. Bake
at 350 until Golden and bubbly, typically about 30 minutes.
19. Serve
and Enjoy!
- Candace is an Indianapolis native who blogs good eats and food for the soul at foodlovetog.com
