Spinach And Mushroom Lasagna Roll-Ups

• 16 cremini caps, cleaned with damp towel and finely chopped in processor
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 Tbsp. (2 turns around the pan) extra-virgin olive oil
• 1 (10 oz.) pkg. frozen spinach, defrosted and squeezed dry
• salt and pepper to taste
• 1/4 tsp. ground nutmeg
• 2 c. part skim Ricotta
• 8 curly edge lasagna noodles, cooked 12 to 14 minutes
• 1 c. fat-free chicken broth
• 1 jar fresh alfredo sauce
• 1 to 1 1/2 c. shredded Mozzarella cheese

1. In a medium skillet over moderate heat, saute mushrooms, onion and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 to 8 minutes. Season with salt and pepper. The salt will help draw water out of the vegetables as they cook. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper and a little nutmeg. Add Ricotta and stir into mixture to heat cheese through 1 minute longer. Remove pan from heat, but leave in warm skillet. Heat broth in a small pan over moderate heat. Melt alfredo sauce into broth and bring liquid to a bubble. Thicken sauce about 2 minutes. Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with Mozzarella. Place casserole under the broiler to melt cheese.

cremini caps, yellow onion, garlic, extravirgin olive oil, frozen spinach, salt, ground nutmeg, ricotta, lasagna noodles, chicken broth, fresh alfredo sauce, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112691 (may not work)