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Ingredients
- 4 to 6 quarts cool water
- 3 t. kosher salt, divided, or to taste
- 12 whole-wheat lasagna noodles
- 2 T. extra-virgin olive oil, plus extra for oiling pan
- 8 oz. cremini mushrooms, finely chopped
- 1 t. dried Italian seasoning
- 3 cups tomato sauce, divided
- 1 (10 oz) package frozen chopped spinach, thawed
- 1 (15 oz) container part-skim ricotta cheese
- 1 large omega-3 egg, lightly beaten
- 1/2 cup grated Parmesan cheese (2 oz)
- 3/4 t. freshly ground pepper, or to taste
- 3/4 cup shredded part-skim mozzarella cheese ( 3 oz)
Details
Servings 6
Preparation
Step 1
1. Preheat the oven to 375 degrees F. Combine the water and 2 t. salt in a large sauce pot over high heat, bring to the boil. Add the lasagna noodles, and immediately stir to separate the individual pieces. The water should return to the boil very quickly. If necessary, cover the pot until the water returns to the boil. Cook just until al dente (firm, yet tender), stirring once or twice during the cooking process. Drain the noodles well, and spread them out onto parchment-lined baking sheets to prevent them from sticking. Cover with plastic wrap, and set aside until needed.
2. Heat a large saute pan over medium-high heat; add the oil and heat through. Stir in the mushrooms, and sprinkle with 1/2 teaspoon salt; cook, stirring, until the mushrooms have begun to brown, about 8 minutes. Add the Italian seasoning, and cook 1 minute more. Stir in 1/2 cup of the tomato sauce, and set aside until needed. Reserve the remaining tomato sauce.
3. Squeeze all the moisture out of the thawed spinach. (Note: A ricer works well for this.) Place the ricotta in a fine sieve, and drain for at least 5 minutes. In a medium bowl combine the spinach, ricotta cheese, egg, Parmesan, pepper, and remaining 1/2 t. salt; set aside until needed.
4. Oil a 9 x 12-inch baking dish; spread 2 cups of the plain tomato sauce on the bottom of the dish. Spread about 2 1/2 heaping tablespoons of the ricotta mixture evenly over the length of a lasagna noodle, leaving a 1-inch border on either end; top with about 1 tablespoon fo the mushroom mixture. Starting at one short end, roll up the lasagna noodle, enclosing the filling; place it, seam-side down, in the baking dish. Repeat with the remaining noodles.
5. Spoon the remaining 1/2 cup tomato sauce over the lasagna rolls. Top with the shredded mozzarella, and cover loosely with aluminum foil. (Note: Do not let the foil touch the tops of the lasagna roll-ups.)
6. Bake in the preheated oven until warmed through, about 20 to 25 minutes. Remove the foil, and continue baking until brown and bubbly around the edges, about 10 minutes more. Remove from the oven, and allow to rest for about 3 to 5 minutes.
7. To serve, spoon an equal amount of tomato sauce onto each serving plate; top with two lasagna roll-ups, and serve immediately.
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