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cremini caps yellow onion garlic extra-virgin olive oil frozen spinach salt ground nutmeg Ricotta lasagna noodles chicken broth fresh alfredo sauce Mozzarella cheese
Viewed: 63 - Published at: 8 years agoIngredients
- 16 cremini caps, cleaned with damp towel and finely chopped in processor
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 Tbsp. (2 turns around the pan) extra-virgin olive oil
- 1 (10 oz.) pkg. frozen spinach, defrosted and squeezed dry
- salt and pepper to taste
- 1/4 tsp. ground nutmeg
- 2 c. part skim Ricotta
- 8 curly edge lasagna noodles, cooked 12 to 14 minutes
- 1 c. fat-free chicken broth
- 1 jar fresh alfredo sauce
- 1 to 1 1/2 c. shredded Mozzarella cheese
Method
- In a medium skillet over moderate heat, saute mushrooms, onion and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 to 8 minutes. Season with salt and pepper. The salt will help draw water out of the vegetables as they cook. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper and a little nutmeg. Add Ricotta and stir into mixture to heat cheese through 1 minute longer. Remove pan from heat, but leave in warm skillet. Heat broth in a small pan over moderate heat. Melt alfredo sauce into broth and bring liquid to a bubble. Thicken sauce about 2 minutes. Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with Mozzarella. Place casserole under the broiler to melt cheese.
