Creamy Mushroom and Spinach Lasagna Rolls

Okay, so this has easily become a new fave in The Krazy Eight household. Cheating once again with the cheese….but who doesn’t like lasagna? And I have to add that this was a pretty affordable meal, even for our large family. I made enough for everybody to have seconds (and bought a pineapple for dessert) for under $20! For my meat loving friends, the mushroom could easily be substituted with shredded chicken. Enjoy….and try to fight the urge to sneak several bites of the mushroom mixture while assembling lasagna rolls.

Lasagna Rolls

INGREDIENTS

  • 2 cups shredded and sauteed mushroom of your choice ( I used baby bellas)
  • 16 whole grain lasagna noodles
  • 4 cups fresh spinach chopped
  • 2 (14.5 oz) jars of diced tomatoes, drained
  • Ground black pepper
  • Himalayan Pink Salt
  • 1 cup ricotta cheese
  • 4 tbs olive oil
  • 4 1/2 cups milk ( I used almond but whole milk or whatever you drink will work just fine)
  • 1/2 cup whole wheat flour
  • 2 tbs fresh lemon juice
  • 1 cup Parmesan cheese, grated

DIRECTIONS

Preheat oven to 400 degrees

Bring a large pot of water to boil. Add lasagna noodles and cook for 10 minutes. Drain and rinse under cold water. Lightly coat a baking sheet with olive oil and spread lasagna noodles in a single layer on sheet.

In a large bowl mix together 2 cups of the spinach, diced tomatoes, salt, pepper and shredded mushrooms. Spread a layer (about 1 -2 tbs) of ricotta cheese along the length of one noodle. Then spoon about 5 tbsp of the mushroom and spinach mixture on top of the ricotta cheese. Roll up noodle and place in a 9 X 9 baking sheet lightly coated with olive oil. Repeat with remaining noodles and mixture.

In a large saucepan, heat olive oil on medium high heat. Add flour and cook, stirring constantly, for about 90 seconds. Slowly whisk in 2 1/4 cup milk and bring to a simmer. Cook, whisking until liquid starts to thicken, about 2 minutes. Slowly whisk in the remaining milk 2 1/4 cup milk and cook, whisking, until desired consistency, about 3 -4 minutes. Stir in lemon juice, the remaining 2 cups of spinach  and salt and pepper to taste.

Pour milk mixture over lasagna rolls and sprinkle with Parmesan cheese. Cover and bake for 20 minutes. Uncover and bake until cheese is melted.

 

Advertisements

One thought on “Creamy Mushroom and Spinach Lasagna Rolls

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s