Portobello Lasagna Rolls

• 10 whole Lasagna Noodles
• 8 ounces, weight Portobello Mushrooms
• 1 Tablespoon Olive Oil
• 4 cups Marinara Sauce, Divided
• 15 ounces, weight Ricotta Cheese
• 1 whole Egg, Lightly Beaten
• 5 ounces, weight Frozen Chopped Spinach, Thawed And Drained
• 18 teaspoons Pepper
• 1/2 teaspoons Salt
• 1 dash Nutmeg
• 3 ounces, weight Shredded Part Skim Mozzarella

1. First preheat your oven to 375 degrees F and cook your lasagna noodles according to the package directions.
2. Drain the noodles well and lay them on wax paper or aluminum foil.
3. This prevents the noodles from sticking.
4. Give the portobello mushrooms a fairly good chop.
5. Then heat a pan over medium heat with olive oil and saute the mushrooms until they are browned.
6. Add 1-1/2 cup of marinara sauce to the mushrooms and let them simmer for 2 minutes.
7. In a bowl, combine the ricotta cheese, egg, chopped spinach, pepper, salt and nutmeg.
8. To construct the lasagna rolls, spread 2 tablespoons of ricotta mixture on 2/3 of each lasagna noodle.
9. Then spread 1-1/2 tablespoons of mushroom sauce over the ricotta mixture.
10. Pour 1 cup of marinara sauce on the bottom of a 9x13 baking dish.
11. Roll up the noodles nice and tight.
12. Place the lasagna rolls in the baking dish (seam side down) and top them with the remaining 1-1/2 cups of marinara and the mozzarella cheese.
13. Cover with foil and bake for 45 minutes.
14. After 45 minutes, remove the foil and bake uncovered for 15 minutes so the cheese can melt and get bubbly.

lasagna noodles, mushrooms, olive oil, marinara sauce, ricotta cheese, egg, pepper, salt, nutmeg, mozzarella

Taken from tastykitchen.com/recipes/main-courses/portobello-lasagna-rolls/ (may not work)