Portobello Lasagna Rollups

So, these take a while to prepare and bake, but it is totally worth the wait.  AND, this recipe makes quite a few rolls, and the serving size is two rolls, so if you have a small household like me you will have leftovers (and everyone knows lasagna always tastes better the next day).  Recipe from FoodNetwork.com.

Ingredients:

• 12 Whole Wheat Lasagna Noodles
• 2 Tsp. Olive Oil
• 12 Ounces Chopped Portobello Mushrooms
• 1/2 Tsp. Salt
• 4 Cups Marinara Sauce
• 15 Ounces Fat Free Ricotta Cheese
• 10 Ounces Frozen Spinach, Thawed and Drained
• 1 Large Egg, Slightly Beaten
• Freshly Ground Black Pepper
• Pinch Ground Nutmeg
• 1/4 Cup Grated Parmesan
• 2/3 Cup Part-Skim Shredded Mozzarella Cheese

Directions:

• Preheat oven to 375°
• Cook the noodles al dente per the instructions on the box; lay out on aluminum foil when cooked to prevent them from sticking together.
• Heat the oil in a large pan over medium-high heat.
• Add the mushrooms and cook until brown and all the liquid has evaporated from the pan (approximately five minutes).
• Add 1 1/2 cups marinara sauce and 1/4 tsp. salt and stir; simmer for two minutes.
• Remove sauce from stove and set aside.
• In separate bowl, combine ricotta, spinach, and egg.
• Spread 1 cup marinara sauce in the bottom of a 9 x 12 glass baking dish.
• Spread ricotta mixture on noodle, then layer 1 tbsp. sauce mixture on top, leaving some uncovered noodle at the end.
• Roll toward the clean end of the noodle and place in baking dish; repeat for remaining noodles.
• Once the pan is filled with rolls, cover with the remaining 1 1/2 cups marinara sauce and Parmesan and mozzarella cheeses (I used less cheese to save on calories*).
• Cover loosely with aluminum foil and bake for 45 minutes.
• Remove foil and bake an additional 15 minutes
• Remove from oven and allow to cool for five minutes; serve!

*Nutrition facts include the full amount of cheese.