Spinach and Mushroom Lasagna Roll Ups

Lasagna roll ups are a great way to put an elegant look on lasagna. They are so easy to make and your family will love them!

 Feel free to use your favorite jar sauce in place of the sauce if you need to speed things up!

The Sauce
1 small purple onion, finely chopped
3 cloves garlic, minced
1- 15 oz can tomato sauce
1- 6 oz can tomato paste
1 cup chicken broth (add more if needed)
1 TBS of fresh chopped oregano or 1 tsp. dried oregano
1 TBS of fresh chopped marjoram or 1 tsp. dried marjoram
1 TBS of fresh chopped oregano or 1 tsp. dried oregano
1 tsp garlic & herb
1/4 tsp red pepper flakes
1 TBS honey
kosher salt and fresh ground pepper to taste
1 lbs ground beef
(If you want to go meatless skip this ingredient)

Sauté onion and garlic in olive oil. Remove onions and garlic and set aside. In the same pan you sautéed the onions and garlic add beef and cook until no longer pink. If your beef is fatty, drain the grease. In a large pan add tomato paste, tomato sauce, diced tomatoes (optional), chicken broth, onion, garlic, honey, all herbs, salt and pepper.
Add fresh chopped tomatoes to the sauce is you have any on hand (optional)
Add meat to mixture. Cover and simmer for 25-30 minutes. 


Spinach and Mushroom Lasagna Roll Ups
makes 8
8 lasagna noodles
16 oz ricotta cheese
1 egg
1/4 tsp of each: oregano, basil, marjoram
1- 12 oz bag baby spinach, chopped
1-  8 oz package of fresh mushrooms (of your choice), chopped
olive oil
1/2 lbs mozzarella cheese
shredded parmesan cheese

While the sauce is cooking, prepare lasagna noodles according to the package directions. Boil a few extras in case any break or tear.

Next, beat the egg in a medium bowl. Then 
add ricotta cheese, add all herbs and mix well.

Heat olive oil in a sauté pan over medium heat. Add chopped spinach and mushrooms and cook for about 5-7 minutes, or until mushrooms are tender and spinach has wilted.

Now you are ready to assemble the lasagna rolls!
First spray each side of the noodles with olive oil to prevent sticking. I used a cutting board to lay out each lasagna noodle and assemble. Then spread a layer of ricotta cheese, then top with sautéed spinach and mushrooms, and last sprinkle with mozzarella cheese and shredded parmesan cheese .

Then roll up...

In a 9 x13 baking dish pour 1 1/2 cup of sauce, enough to lightly cover the bottom. Place each lasagna roll up seam side down. Pour remaining sauce mixture over the roll ups and sprinkle the tops with shredded parmesan, mozzarella cheese, and a little dried oregano. Cover with foil and cook at 375 degrees for 35 minutes.

This meal pairs well with fresh steamed green beans or a fresh garden salad!

Serve warm, take a bite, and enjoy!