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1
Preheat the oven to 375 degrees F.
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2
Cook the noodles to al dente according to the directions on the package.
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3
Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.
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4
Heat the oil in a large saute pan over medium-high heat.
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5
Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes.
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6
Season with 1/4 teaspoon of the salt.
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7
Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes.
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8
In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper and nutmeg.
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9
Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-inch baking dish.
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10
Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle.
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11
Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish.
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12
Repeat with the remaining noodles.
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13
Spread the remaining 1 1/2 cups sauce over the lasagna rolls.
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14
Top with the grated cheeses, cover loosely with foil and bake for 45 minutes.
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15
Uncover and bake for 15 minutes more.
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16
In a large pot, heat the oil over medium heat.
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17
Add the onions and cook, stirring occasionally, until soft, about 5 minutes.
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18
Add the garlic and cook for 2 minutes longer.
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19
Add the tomato paste, dried oregano, whole tomatoes and bay leaf, and cook, uncovered, stirring occasionally, until thickened, about 30 minutes.
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20
Season with salt and pepper.
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21
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
