SPINACH-MUSHROOM ROTOLO WITH MARINARA SAUCE
Tips:
No-boil lasagne noodles can be used in this recipe. Soak them in warm
water until softened, about 8 minutes, before using.
6 entree servings
Ingredients:
2 cups sliced mushrooms
1 package (10 ounces) fresh spinach, chopped
2 cloves garlic, minced
1 teaspoon each: dried basil and tarragon leaves
4 ounces reduced-fat cream cheese, room temperature
1/2 cup fat-free ricotta cheese
1/4 teaspoon each: salt, pepper
12 lasagne noodles, cooked, room temperature
Marinara Sauce (recipe follows)
Method:
1. Cook mushrooms, spinach, garlic, and herbs in lightly greased
large skillet, covered, over medium heat until mushrooms
juices, about 5 minutes. Cook, uncovered, over medium-high heat
until liquid is gone, about 5 minutes; cool. Remove from heat; stir
in cheeses, salt, and pepper.
2. Spread 3 to 4 tablespoons mixture on each noodle; roll up and
place, seam sides down, in baking dish. Spoon Marinara Sauce
over rotolo. Bake, loosely covered, at 350 degrees until rotolo are
hot and sauce bubbly, 20 to 30 minutes.
Marinara Sauce
Makes about 4 cups
Ingredients:
2 medium onions, chopped
6-8 cloves garlic, minced
2 tablespoons olive oil
2 cans (16 ounces each) plum tomatoes, drained, chopped
1/2 cup dry white wine or tomato juice
1/4 cup tomato paste
2-3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Method:
1. Sauté onions and garlic in oil in large saucepan until tender,
about 5 minutes. Stir in tomatoes, wine, and tomato paste; heat to
boiling. Reduce heat and simmer, uncovered, until a medium sauce
consistency, about 20 minutes. Stir in lemon juice, salt and pepper.