eat: cremini & spinach mini lasagna rolls with butternut squash pasta sauce

Wow! This pic garnered such a great response on instagram (thanks friends!) that I thought I'd post the recipe for everyone to try.

Back story: My friend Angela, a born and bred Calgarian and mom to two sweet little boys, is a fantastic cook, so when she told me her go-to cookbook was Rose Reisman's Family Favorites, I went and bought it straight away. So glad I did because it's chock-full of healthy, delicious and easy-to-make recipes, including chapters on breakfast & brunch, children's favorites, soups & chilis and recipes for the slow cooker. This vegetarian recipe was my first attempt from the book and I can happily say it was a hit!

Here's what you need to make it...

8 lasagna noodles
2 tsp vegetable oil
1½ cups finely chopped onion
2 tsp finely chopped garlic
3 cups chopped mushrooms (why not try cremini mushrooms?)
4 cups fresh baby spinach
3/4 cup light ricotta (I used regular ricotta)

2/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1 tsp Dijon mustard
pinch of salt and pepper
1 & 1/3 cups tomato sauce (I used butternut squash pasta sauce)
3 Tbsp shredded mozzarella cheese

• Preheat the oven to 400°F.
• Bring a large pot of water to a boil. Add the lasagna noodles and cook for about 8 minutes or until the noodles are just tender, stirring often but carefully. Drain and rinse with cold water. Set aside.
• Lightly coat a large, nonstick skillet with cooking spray, add the oil and set over medium-high heat. Add the onion and garlic and sauté for 5 minutes. Add the mushrooms and sauté for 5 more minutes or just until the mushrooms are no longer wet. Add the spinach and allow the spinach to wilt, about 3 minutes. Remove the skillet from the heat and add the ricotta, mozzarella and Parmesan cheeses, mustard, salt and pepper.
• Place the mixture in the bowl of a food processor and pulse on and off until it is uniformly chopped. (Omit this step, if you'd like. There won't be a difference in the flavour.)
• Pour 1 cup of the tomato sauce into a 9×13-inch or 11×7-inch casserole dish. Spread about 1/4 cup of the cheese mixture along the length of each sheet. Roll up each noodle and cut in half. Place in baking dish with the ruffled side of lasagna facing up. Pour the remaining 1/3 cup of the tomato sauce over and sprinkle with the grated mozzarella cheese. Cover with foil and bake for 20 to 25 minutes or just until heated through and the cheese is melted. Serve hot.

Hope y'all enjoy this dish! Next up for me are Rose's peanut butter and jam muffins. Yum (:

Dajana

instagram username: allkindsoflovelyblog