Spinach and Mushroom Lasagna Roll Ups

środa, 29 stycznia 2014

Spinach and Mushroom Lasagna Roll Ups

Time: 50 mins

Ingredients

  • 6 lasagna noodles
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 (300 g) package frozen chopped spinach, thawed and drained
  • 1 cup shredded mozzarella cheese
  • 1/4 cup sour cream
  • 1 egg, slightly beaten
  • 1 garlic clove, pressed
  • 1 teaspoon dried basil
  • 1 portabella mushroom, chopped
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 teaspoons instant chicken bouillon
  • 1 cup light cream or 1 cup half-and-half
  • 3 tablespoons instant powdered milk, disolved in
  • 3/4 cup warm water
  • 1/2 cup parmesan cheese
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Directions

  • 1 Cook lasagna noodles.
  • 2 Cook onions in 2 tablespoons butter until tender.
  • 3 In a mixing bowl, combine spinach, onions, mozzarella cheese, sour cream and egg, garlic, basil and mushroom and mix well.
  • 4 In a saucepan, melt 1/4 cup butter.
  • 5 Stir in flour, bouillon, and stir in milk/water, cream,salt, pepper, and parmesan cheese.
  • 6 Over medium heat, stir until mixture thickens then remove from heat.
  • 7 Lay out 1 noodle at a time and spread 1/4 cup spinach mix over each noodle.
  • 8 Roll up jelly roll fashion.
  • 9 Spread small amount sauce on bottom of an 8 x 8 baking pan Place rolls in dish.
  • 10 Spoon remaining sauce over roll ups.
  • 11 Bake 30 to 35 minutes at 350 degrees until sauce bubbles.
  • 12 Serve with a salad and garlic bread if desired.

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