A fun twist on traditional lasagna. Try this healthy recipe and visit Healthy Hands Cooking to learn about our instructor opportunity and healthy cooking classes.

SPINACH AND MUSHROOM LASAGNA ROLL UPS

Makes: 6-8 servings

Time: 30-40 Minutes

Ingredients

• 8 Whole Grain Lasagna Noodles, pre-cooked
• 4 Teaspoons Olive Oil
• 1/2 Cup Onion, chopped
• 18 oz. package pre-sliced mushrooms
• 15 oz. package Fresh Baby Spinach
• 3 Garlic Cloves, minced
• 2 Tablespoons Fresh Basil, minced
• 1/2 Cup Shredded Mozzarella Cheese
• 1/2 Cup Part Skim Milk Ricotta or Cottage Cheese
• 1/8 Teaspoon Crushed Red Pepper Flakes
• Salt and Pepper
• 1 Tablespoon Red Wine Vinegar
• Salt and Pepper
• 2 Garlic Cloves, minced
• 1 14.5 oz. Can Diced Tomatoes, undrained 
• 1 7 oz. Jar Roasted Red Bell Peppers
• 1/8 Teaspoon Crushed Red Pepper Flake

Directions

Heat oil in a non-stick skillet. Add mushrooms, spinach and 3 garlic cloves. Sautee 5 minutes or until onion is tender. Remove from heat and stir in cheeses, basil, salt, pepper and 1/8 tsp. crushed red pepper flake.

Prepare Sauce. Combine the following in a blender until smooth; red wine vinegar, salt and pepper, 2 minced garlic cloves, diced tomatoes with liquid, jar of roasted red bell peppers with liquid, 1/8 tsp. crushed red pepper flake.

Place cooked noodles on flat surface ad spread a few tablespoons of cheese mixture along the length of each noodle. Roll into a roll placing seam side down in a shallow baking dish. Pour sauce over the rolls, cover with foil, and bake at 350° for 18-20 minutes until bubbly. Remove from oven and top with grated cheese if desired. Let sit and cool slightly while roasting ciabatti bread if creating Herbed Garlic Ciabatti Bread recipes as well.