Why stack lasagna ingredients when rolling is more fun? Mozzarella and Ricotta cheese are mixed with mushrooms, lean ground beef and spinach to make a lighter filling for this lasagna variation. Thanks to the Mushroom Council for helping us see things in a new shape!
- 1/2 pound Monterey® mushrooms, finely chopped
- 1/2 pound lean ground beef
- 1 small onion, chopped
- 10 ounces frozen chopped spinach, thawed, well drained
- 1 1/2 cup Ricotta cheese
- 1 egg, lightly beaten
- 1 teaspoon Italian seasoning
- 12 lasagna noodles, cooked per package instructions
- 2 cups spaghetti or marinara sauce
- 1 cup shredded Mozzarella
- Preheat oven to 350°F.
- Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
- In a large skillet, cook meat, mushrooms and onion.
- In a bowl combine thawed spinach, ricotta cheese, egg and Italian seasoning. Mix well. Add to skillet with meat and mushrooms, stir until combined.
- Spread meat and ricotta mixture over each cooked lasagna noodle. Carefully roll up tightly.
- Pour 1 cup of spaghetti sauce into bottom of baking dish. Place all rolls seam side down in dish. Top rolls with remaining sauce and shredded mozzarella.
- Cover and bake for 30-35 minutes.
Are you intimidated by the concept of blending mushrooms with ground meat? If so, visit Blending with Fresh Mushrooms to view easy step-by-step instructions with illustrations that take the guess work out of the equation. Don't be nervous, once you understand this concept it's easy to incorporate into your everyday favorite ground meat dishes. For more recipes, visit our recipe blog or download a recipe ebook: