Vegetarian Lasagna Rolls Submitted by Heather W., Little Rock Ingredients 8 uncooked lasagna noodles 4 teaspoons olive oil 1/2 cup finely chopped onion 1: 8-ounce package fresh sliced mushrooms 1: 10-ounce package frozen spinach, thawed and liquid squeezed out 1 teaspoon minced garlic 1/2 cup shredded mozzarella cheese 1/2 cup part-skim ricotta cheese 1/2 teaspoon salt 1/4 teaspoon crushed red pepper Marinara sauce Preparation Preheat oven to 400°F. 1. Bring a large pot of salted water to a boil, add noodles and cook al dente. Drain well and gently transfer to a clean work surface. 2. While the noodles are cooking, heat the olive oil in a skillet over medium heat. Add onion, mushrooms, spinach and garlic. Saute 5 minutes. Once the mushrooms and onions are tender, remove from heat and place in a bowl. Stir in cheeses, salt, and the crushed red pepper. 3. Grease a small roasting pan or casserole dish with cooking spray and set aside. 4. Working with one noodle at a time, spread with about 3 tablespoons of the ricotta/spinach mixture and 2 tablespoons of marinara. 5. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. 6. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.

Characteristics Low-fat Ready in under 30 minutes

Eat This For: Entree