Spinach and Mushroom Lasagna Roll Ups |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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A great way to eat your veggies! This recipe makes and impressive meal to serve to guests. This recipe was created for RSC 6. Ingredients:
6 lasagna noodles |
2 tablespoons butter |
1 onion, chopped |
1 (300 g) package frozen chopped spinach, thawed and drained |
1 cup shredded mozzarella cheese |
1/4 cup sour cream |
1 egg, slightly beaten |
1 garlic clove, pressed |
1 teaspoon dried basil |
1 portabella mushroom, chopped |
1/4 cup butter |
1/4 cup flour |
1 1/2 teaspoons instant chicken bouillon |
1 cup light cream or 1 cup half-and-half |
3 tablespoons instant powdered milk, disolved in |
3/4 cup warm water |
1/2 cup parmesan cheese |
1/2 teaspoon pepper |
1/4 teaspoon salt |
Directions:
1. Cook lasagna noodles.
2. Cook onions in 2 tablespoons butter until tender.
3. In a mixing bowl, combine spinach, onions, mozzarella cheese, sour cream and egg, garlic, basil and mushroom and mix well.
4. In a saucepan, melt 1/4 cup butter.
5. Stir in flour, bouillon, and stir in milk/water, cream,salt, pepper, and parmesan cheese.
6. Over medium heat, stir until mixture thickens then remove from heat.
7. Lay out 1 noodle at a time and spread 1/4 cup spinach mix over each noodle.
8. Roll up jelly roll fashion.
9. Spread small amount sauce on bottom of an 8 x 8 baking pan Place rolls in dish.
10. Spoon remaining sauce over roll ups.
11. Bake 30 to 35 minutes at 350 degrees until sauce bubbles.
12. Serve with a salad and garlic bread if desired.
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