Lasagna rolls with mushrooms and spinach

Ingredients:

Lasagna

• 12 whole grain lasagna noodles (about 350g)
• 2 teaspoons olive oil
• 340 g portobello mushrooms, chopped
• 0.5 tsp salt
• 4 cups plain tomato sauce (see recipe below), or store-bought marinara sauce
• 1 package (425 g) semi-skimmed ricotta
• 1 package (280g) frozen chopped spinach, thawed and squeezed out
• 1 egg, lightly beaten
• A pinch of ground nutmeg
• 110 g grated semi-skimmed mozzarella (about 2/3 cup)
• 1/4 tbsp. grated parmesan

Simple tomato sauce

• 1 tbsp. l. olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 2 x 800g cans of whole tomatoes in their own juice, chopped (drain the liquid)
• 1 bay leaf

Preparation:

1. Preheat oven to 190°C.
2. Cook the lasagna noodles until al dente according to the package directions. Drain and place the noodles on foil or waxed paper to prevent them from sticking together.
3. Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown and the liquid has evaporated, about 5 minutes. Sprinkle with 1/4 teaspoon of salt. Stir in 1 1/2 cups of tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta, spinach, egg, the remaining 1/4 teaspoon of salt, some freshly ground black pepper, and nutmeg.
4. Spread 1 cup tomato sauce in the bottom of a 9 x 13-inch baking dish and spread it out. Spread about 2 tablespoons of the ricotta mixture over one lasagna noodle. Top with about 1.5 tablespoons of the mushroom mixture, roll the noodles into a log, and place them in the baking dish. Repeat with the remaining noodles.
5. Spread the remaining 1.5 cups of sauce over the lasagna rolls. Sprinkle with grated cheese, cover loosely with foil, and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes.
   
   

   Simple tomato sauce

   
   Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for another 2 minutes. Add the tomato paste, dried oregano, whole tomatoes, and bay leaf and simmer, uncovered, stirring occasionally, until the sauce thickens, about 30 minutes. Season with salt and pepper to taste.