Spinach-Mushroom Rotolo with Marinara Sauce Recipe

6 servings

Ingredients:

2 cups sliced mushrooms

1 package fresh spinach, cleaned, chopped

2 cloves garlic, minced

1 teaspoon each: dried basil and tarragon leaves

1/2 package reduced-fat cream cheese, room temperature

1/2 cup fat-free ricotta cheese

1/4 teaspoon each: salt, pepper

12 lasagna noodles, cooked, room temperature

Marinara Sauce

Method:

Cook mushrooms, spinach, garlic, and herbs in lightly greased large skillet, covered, over medium heat until mushrooms release juices, about 5 minutes. Cook, uncovered, over medium high heat until liquid is gone, about 5 minutes, cool. Remove from heat, stir in cheeses, salt and pepper.

Spread 3 to 4 tablespoons mixture on each noodle, roll up and place, seam side down, in baking dish. Spoon Marinara Sauce over rotolo. Bake, loosely covered, at 350 degrees until rotolo are hot and sauce bubbly, 20 to 30 minutes.

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