Skinny spinach mushroom lasagna rolls

I love lasagna. There I said it.
Besides chocolate, lasagna is my favorite food and I love these lasagna rolls! This recipe is meat-free and can be doubled or tripled and the leftovers can be frozen. Meat could also easily be added to make these higher in protein.

- 10 lasagna noodles                                                      - 3 cups fresh spinach
- 1 jar preferred pasta sauce (I like traditional Prego)       - 1 cup sliced mushrooms
- 1 cup fat-free ricotta cheese                                         - pepper to taste
- 1 egg                                                                         - 1 teaspoon chopped garlic
- 1 tablespoon olive oil                                                  - 1/2 cup chopped onion
- 1/2 cup shredded Parmesan cheese

Boil lasagna noodles until al dente. and then drain and rinse with cold water. Heat olive oil over medium and saute mushrooms, garlic, chopped onion, and spinach for 8-10 minutes. Mix ricotta cheese, egg, and pepper in bowl. Add sauteed vegetables to cheese mixture and blend well.

Preheat oven to 350F. Spread 1 cup tomato sauce on bottom of 9x12 pan. Spread 3 spoonfuls of cheese/vegetable filling evenly on each lasagna noodle and roll. Place each lasagna roll in pan seam side down, pour the rest of the tomato sauce over lasagna rolls, and then sprinkle Parmesan cheese evenly on lasagna rolls.

Cover with foil and bake for 40 minutes. Let sit for 5 minutes and then enjoy!

xxoo