Recently I was caught up in the Italian food cooking frenzy! As a result, my family got to treat your taste buds with some great gourmet-style food right at home. This spinach and mushroom stuffed lasagna rolls particularly got a lot of praise. The simple filling has an elegance which mingles with the overtly tangy marinara sauce to create a lip-smacking affair. The gooey melted cheese adds to its splendor! So give a fresh new twist to the traditional dish by serving the lasagna as roll-ups and make them more fun to eat!
Prep Time: 25-30 minutes
Cook Time: 40-50 minutes
- lasagna noodles - 8, uncooked
- white onion - 1/2, diced
- mushroom - 4 oz, diced
- frozen chopped spinach - 9 oz., thawed and completed drained
- cloves garlic - 2, minced
- ricotta cheese - 15 oz.
- shredded mozzarella cheese - 1 cup
- olive oil - 1 tsp
- crushed red flakes - 1-3 tsp, (depending on how spicy you want it)
- pickled jalapeno nacho slices - 10-12, chopped, (depending on how spicy you want it)
- salt - to taste
- black pepper - to taste
- dried oregano - pinch
- dried basil - pinch
- marinara sauce
- Cook lasagna in a boiled water and cook to al dente. Drain and lay the lasagna noodle out flat on a baking sheet. Cool.
- Preheat oven to 400 F.
- Meanwhile, heat oil over medium. Add onion and garlic and cook for a few minutes until they are soften. Add mushroom for a few minutes. Add spinach and jalapeno nacho and red flakes and oregano and basil and Italian seasons. Stir often until all is mixed well. Cool.
- Boil marinara sauce.
- Combine ricotta cheese, mozzarella cheese, spinach mixture in a bowl. Mix well.
- Spray baking dish with cooking spray. Spread marinara sauce.
- Spread the filling over noodles. Roll into a pinwheel and place seam side down into the baking dish. Pour sauce over the top. Then sprinkle mozzarella cheese.
- Cover the aluminum foil and bake for 30 minutes. Remove foil and bake for a few minutes until cheese is melted.
- Remove from oven.
- Serve with extra warmed marinara sauce.