Spinach and Mushroom Lasagna Roll Ups

A great way to eat your veggies! This recipe makes and impressive meal to serve to guests. This recipe was created for RSC 6.

• Ready In: 50 mins
• Serves: 6
• Yields: 6 Roll Ups

Ingredients

• 6  lasagna noodles
• 2  tablespoons butter
• 1  onion, chopped
• 1 (300 g) package frozen chopped spinach, thawed and drained
• 1  cup  shredded mozzarella cheese
• 1⁄4 cup sour cream
• 1  egg, slightly beaten
• 1  garlic clove, pressed
• 1  teaspoon dried basil
• 1  portabella mushroom, chopped
• 1⁄4 cup butter
• 1⁄4 cup flour
• 1 1⁄2 teaspoons instant chicken bouillon
• 1  cup  light cream or 1  cup half-and-half
• 3  tablespoons  instant powdered milk, disolved in
• 3⁄4 cup warm water
• 1⁄2 cup parmesan cheese
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon salt

Directions

1. Cook lasagna noodles.
2. Cook onions in 2 tablespoons butter until tender.
3. In a mixing bowl, combine spinach, onions, mozzarella cheese, sour cream and egg, garlic, basil and mushroom and mix well.
4. In a saucepan, melt 1/4 cup butter.
5. Stir in flour, bouillon, and stir in milk/water, cream,salt, pepper, and parmesan cheese.
6. Over medium heat, stir until mixture thickens then remove from heat.
7. Lay out 1 noodle at a time and spread 1/4 cup spinach mix over each noodle.
8. Roll up jelly roll fashion.
9. Spread small amount sauce on bottom of an 8 x 8 baking pan Place rolls in dish.
10. Spoon remaining sauce over roll ups.
11. Bake 30 to 35 minutes at 350 degrees until sauce bubbles.
12. Serve with a salad and garlic bread if desired.