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Mushroom, Broccoli, and Spinach Lasagna Roll-ups

Mushroom, Broccoli, and Spinach Lasagna Roll-ups

Erica
Mushroom, broccoli, and spinach, mixed with cheese, rolled in pasta, and baked.
5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine pasta, vegetarian
Servings 6

Ingredients
  

  • 12 lasagna noodles
  • 2 Tbs extra virgin olive oil
  • 8 oz white button or baby bella mushrooms sliced
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 cup finely chopped broccoli
  • 1 cup chopped fresh baby spinach leaves
  • 1 Tbs fresh thyme leaves
  • ¼ cup fresh parsley
  • ½ cup freshly grated Parmigiana-Reggiano cheese divided
  • 1 15 oz tub part-skim ricotta cheese
  • kosher salt
  • fresh cracked pepper
  • 2 Tbs unsalted butter
  • 2 Tbs all-purpose flour
  • 2 cup milk
  • 1 cup shredded part-skim mozzarella

Instructions
 

  • Heat oven to 350F. Bring a large pot of water to a boil.
  • In a large, nonstick pan, heat the olive oil. Add the mushrooms and saute until mushrooms are well browned. Add the onion and garlic and saute until onion turns translucent. Add the broccoli and spinach and cook just until broccoli is fragrant and the spinach is wilted.
  • In a medium mixing bowl, combine the mushroom-broccoli-spinach mixture with the thyme, parsley, 1/4 cup parmesan, and ricotta. Season well with salt and pepper (~1/2 t salt, good pinch pepper) to taste. Set aside.
  • In a medium saucepan, heat the butter and flour, whisking until smooth, over medium-high heat. Cook another minute to cook the flour. Slowly whisk in the milk and cook, stirring constantly, 7-8 minutes until thickened. Add the remaining 1/4 cup parmesan and season with a pinch salt. Set aside.
  • Cook the lasagna noodles to al dente in heavily salted water according to package directions. Drain and rinse with cold water so pasta is cool enough to handle.
  • Ladle ~1/2 c bechamel in a 13x9 baking dish sprayed with cooking spray. On a large cutting board or other clean surface, lay out 6 noodles. Divide half the veggie-ricotta mixture over the pasta, spreading in a layer. Roll up each noodle and place in the baking dish. Repeat with the remaining noodles. Ladle the rest of the bechamel over the lasagna rolls. Top each with mozzarella.
  • Cover baking dish loosely with foil. Bake at 350°F for 45 minutes until top is lightly browned. Serve with additional parsley sprinkled over top. Yield: 6 servings.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!