Mushroom-Spinach Lasagna Rolls

Ingredients

• 5 oz Lasagna Noodles
• 8 oz Cremini Mushrooms
• 2 Garlic Cloves
• 1 cup Ricotta Cheese
• 2 oz Shredded Mozzarella
• 8 fl. oz. Marinara Sauce
• 1 Tbsp. Italian Seasoning Blend
• ¼ tsp. Red Pepper Flakes
• 4 oz Baby Spinach
• Olive Oil
• Salt Pepper
• (reserve remaining for topping rolls), ¼ tsp. salt, and
• marinara and ⅓ cup water in another small mixing
• bowl.

Instructions

1. 1

   Cooking the mushrooms and: spinach thoroughly and driving out their moisture will ensure the filling isn’t watery. In Italian, lasagna refers to one sheet of pasta and its plural form, lasagne, refers to the dish with

2. 2

   Cook the Pasta: Add noodles to boiling water and cook until noodles are pliable, but not fully soft, 8 minutes. Drain in colander under cold running water to cool. We send extra noodles just in case some break. Place noodles on a plate, drizzle with 1 tsp. olive oil, and set aside. While pasta boils, prepare ingredients.

3. 3

   Make the Rolls: Lay four noodles on a work surface and cover each with ¼ the ricotta mixture. If noodles are broken, stack like a traditional lasagna. Top ricotta mixture with filling. Roll each noodle up in to a spiral.

4. 4

   Prepare the Ingredients: Cut mushrooms into ¼” slices, Mince garlic.

5. 5

   Combine ricotta, half the mozzarella cheese: (reserve remaining for topping rolls), ¼ tsp. salt, and marinara and ⅓ cup water in another small mixing

6. 6

   Bake the Rolls: Lightly coat the bottom of a medium casserole dish with 2 Tbsp. marinara and place on prepared baking sheet. Place lasagna rolls in casserole dish, seam side down. Top lasagna rolls with remaining marinara and mozzarella. Bake until golden brown on top, 25-35 minutes. Remove from oven and sprinkle with reserved Italian seasoning.

7. 7

   Add 2 tsp. olive oil, mushrooms, ¼ tsp. salt, and: Italian seasoning (reserve a pinch for garnish) to hot pan and cook, stirring occasionally, until mushrooms have released their liquid and are browned, 6-8 minutes. Add garlic and half the red pepper flakes and cook until aromatic, 30 seconds. Add spinach and cook until well-wilted, 2-3 minutes. Taste, and season with additional salt and pepper and remaining red pepper flakes if desired.

8. 8

   Plate the Dish: Place lasagna rolls on plate and drizzle with extra virgin olive oil, if desired. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts is used twice. Half is in ricotta filling and remaining tops is used twice. Most is added to filling and a pinch garnishes long way when it comes to red pepper flakes. Add a pinch at first, taste, and add more if the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Place a colander in the sink

9. 9

   Cut mushrooms into ¼” slices, Mince garlic.

10. 10

    Combine ricotta, half the mozzarella cheese