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2 tbs olive oil
12 oz fresh mushrooms, sliced
16 oz marinara sauce
1 medium onion, chopped
1/2 tsp salt
2 cloves garlic, minced
1/4 tsp pepper
15 oz ricotta cheese
1 1/2 cups shredded provolone cheese
10 oz frozen chopped spinach, thawed
8 lasagna noodles, cooked and drained
Cook mushrooms, onion & garlic in skillet with hot oil ,medium heat. Cook until liquid evaporates. Save 1/2 cup of mixture and put rest in large bowl with ricotta, provolone, spinach, salt, pepper, and egg; mix well. Spoon 1/2 cup of mixture down center of each noodle. Roll noodle up like a jelly roll. In small bowl combine reserved mixture and sauce. Spoon 1/2 cup of this mixture into Dutch oven. Arrange roll-ups seam side down in oven. Spoon remaining sauce over roll-ups. Cover and bake until heated through (about 30 minutes) Uncover, sprinkle with parmesan cheese, bake 5 minutes more.