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Ingredients
- 10 lasagna noodles
- 2 tsp vegetables oil
- 1 1/2 cups finely chopped onion
- 2 tsp finely chopped garlic
- 3 cups chopped mushrooms
- 4 cups fresh baby spinach
- 3/4 cup light ricotta (5%)
- 2/3 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/2 tsp Dijon mustard
- pinch of salt and pepper
- 1 1/3 cups tomato sauce ( or store bough spaghetti sauce)
- 3 tbsp shredded mozzarella cheese
Details
Servings 4
Adapted from artoflivingwell.ca
Preparation
Step 1
Preheat the oven to 400°f.
Bring a large pot of water to a boil. Add the lasagna noodles and cook for about 8 minutes
or until the noodles are just tender, stirring often but carefully. Drain and rinse with cold
Lightly coat a large, nonstick skillet with cooking spray, add the oil and set over medium-high
heat. Add the onion and garlic and sauté for 5 minutes. Add the mushrooms and sauté for
5 more minutes or just until the mushrooms are no longer wet. Add the spinach and allow
the spinach to wilt, about 3 minutes. Remove the skillet from the heat and add the ricotta,
Place the mixture in the bowl of a food processor and pulse on and off until it is uniformly
Pour 1 cup of the tomato sauce into a 9- × 13-inch or 11- × 7-inch casserole dish. Spread about
¼ cup of the cheese mixture along the length of each sheet. Roll up each noodle and cut in
half. Place in baking dish with the ruffled side of lasagna facing up. Pour the remaining ¹⁄³ cup
bake for 20 to 25 minutes or just until heated through and the cheese is melted. Serve hot.
Make Ahead:
Prepare up to a day in advance and reheat in a 350°f oven
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