Spinach-mushroom Rotolo
Total Time: 1 hr 5 mins
Preparation Time: 15 mins
Cook Time: 50 mins
Ingredients
- Servings: 6
- 2 medium onions, chopped
- 6 garlic cloves, minced
- 2 tablespoons olive oil
- 2 (16 ounce) cans italian plum tomatoes, drained and chopped
- 1/2 cup wine or 1/2 cup tomato juice
- 1/4 cup tomato paste
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups sliced mushrooms
- 1 (10 ounce) package fresh spinach, washed and chopped
- 2 garlic cloves, minced
- 2 teaspoons italian seasoning
- 4 ounces fat free cream cheese, softened
- 1/2 cup fat-free ricotta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 lasagna noodles, cooked
Recipe
- 1 for marinara:.
- 2 saute onions and garlic in oil in large saucepan until tender, about 5 minutes.
- 3 stir in tomatoes, wine, and tomato paste; heat to boiling.
- 4 reduce heat and simmer, uncovered, until mixture is medium sauce consistency, about 20 minutes. stir in lemon juice, salt and pepper.
- 5 for rotolo:.
- 6 coat large skillet with cooking spray: heat over medium heat until hot.
- 7 cook mushrooms over medium heat, covered, until they release juices, 3 to 5 minutes. add spinach, garlic, and herbs to skillet; cook until spinach is wilted 2 to 3 minutes. cook, uncovered, over medium heat until liquid is gone, about 10 minutes. cool.
- 8 combine cheeses, salt, and pepper in bowl; stir in mushroom mixture.
- 9 spread 3 to 4 tbsp cheese mixture on each noodle; roll up and place in baking dish.
- 10 spoon marinara sauce over rotolo.
- 11 bake at 350 degrees, loosely coverd with aluminum foil, until rotolo are hot through and sauce is bubbly 25 to 30 minutes.
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