Spinach-Mushroom Rotolo Recipe

Name: Spinach-Mushroom Rotolo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Marinara Sauce; 2 medium onions, chopped; 6 garlic cloves, minced; 2 tablespoons olive oil; 2 (16 ounce) cans Italian plum tomatoes, drained and chopped; 1/2 cup white wine or 1/2 cup tomato juice; 1/4 cup tomato paste; 2 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/2 teaspoon black pepper; For Rotolo; 2 cups sliced mushrooms; 1 (10 ounce) package fresh spinach, washed and chopped; 2 garlic cloves, minced; 2 teaspoons italian seasoning; 4 ounces fat free cream cheese, softened; 1/2 cup fat-free ricotta cheese; 1/4 teaspoon salt; 1/4 teaspoon pepper; 12 lasagna noodles, cooked

Servings: persons

For Marinara Sauce
2 medium onions, chopped
6 garlic cloves, minced
2 tablespoons olive oil
2 (16 ounce) cans Italian plum tomatoes, drained and chopped
1/2 cup white wine or 1/2 cup tomato juice
1/4 cup tomato paste
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
For Rotolo
2 cups sliced mushrooms
1 (10 ounce) package fresh spinach, washed and chopped
2 garlic cloves, minced
2 teaspoons italian seasoning
4 ounces fat free cream cheese, softened
1/2 cup fat-free ricotta cheese
1/4 teaspoon salt
1/4 teaspoon pepper
12 lasagna noodles, cooked

1
For Marinara:
2
Saute onions and garlic in oil in large saucepan until tender, about 5 minutes.
3
Stir in tomatoes, wine, and tomato paste; heat to boiling.
4
Reduce heat and simmer, uncovered, until mixture is medium sauce consistency, about 20 minutes. Stir in lemon juice, salt and pepper.
5
For Rotolo:
6
Coat large skillet with cooking spray: heat over medium heat until hot.
7
Cook mushrooms over medium heat, covered, until they release juices, 3 to 5 minutes. Add spinach, garlic, and herbs to skillet; cook until spinach is wilted 2 to 3 minutes. Cook, uncovered, over medium heat until liquid is gone, about 10 minutes. Cool.
8
Combine cheeses, salt, and pepper in bowl; stir in mushroom mixture.
9
Spread 3 to 4 tbsp cheese mixture on each noodle; roll up and place in baking dish.
10
Spoon marinara sauce over rotolo.
11
Bake at 350 degrees, loosely coverd with aluminum foil, until rotolo are hot through and sauce is bubbly 25 to 30 minutes.

1694

kcal

Calories

Fat

303

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For Marinara Sauce, 2 medium onions, chopped, 6 garlic cloves, minced, 2 tablespoons olive oil, and more.

Yes, Spinach-Mushroom Rotolo falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Mushroom Rotolo

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