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.