Looking for portion control or to feed the family a little green in their life? Whatever the reason, these are THE BEST Spinach Lasagna Roll Ups that the entire family will agree and want seconds!
123.25-ounce jar Prego Light Smart Traditional pasta sauce
114.5-ounce can no-salt-added diced tomatoes
½teaspoondried basil
¼teaspoondried oregano
115-ounce container part-skim ricotta cheese
½cupgrated Parmesan cheese
1eggbeaten
¼teaspoonsalt
⅛teaspoonblack pepper
10ouncesfrozen chopped spinachthawed and drained
½cupshredded reduced-fat mozzarella cheese
Instructions
Preheat the oven to 350°F. Coat an 11x7-inch baking dish with cooking spray.
Bring a large pot of salted water to a boil over high heat. Cook the lasagna to al dente according to package directions. Drain the lasagna noodles and lay them out on a sheet of wax paper. Cover them with slightly damp paper towels until it is time to assemble the rolls.
In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms, onions, and garlic and cook until the onions and mushrooms have softened, stirring occasionally, 3 to 4 minutes. Set the mushroom mixture aside.
In a large bowl, stir together the pasta sauce, diced tomatoes, basil, and oregano. Set aside.
In a medium bowl, mix together the ricotta, Parmesan, egg, salt, and pepper. Add the spinach and stir to evenly coat the spinach.
Spoon half of the pasta sauce into the bottom of the prepared baking dish.
Spread ⅓ cup of the cheese mixture and 1 tablespoon of the mushroom mixture onto each lasagna noodle. Carefully roll the covered lasagna noodles up and place them seam side down in the baking dish.
Pour the remaining sauce over the rolled lasagna noodles. Sprinkle 1 tablespoon mozzarella over each roll.
Lightly cover the baking dish with aluminum foil (to keep the lasagna moist and cheese from browning) and bake until the cheese is melted, about 30 minutes.