Spinach and pesto lasagna roll-ups recipe

Ingredients

• 6 whole wheat lasagna noodles
• 1 tablespoon olive oil
• 1 to 2 cups sliced mushrooms
• 4 cups baby spinach
• 3 minced cloves garlic
• 1 container (15 ounces) ricotta
• Pinch of coarse salt
• Dash of ground black pepper
• 1 cup basil pesto
• 1 cup grated Parmesan cheese
• 1 bag (8 ounces) shredded mozzarella cheese, divided
• 1 cup warmed marinara sauce
• ¼ cup chopped Italian flat-leaf parsley

1. Preheat oven at 375 degrees.
2. Cook lasagna noodles in a pot filled with water, drain and set aside. Set the stove on medium heat and heat the olive oil in a large pan.
3. Stir in mushrooms, and cook for 3 to 4 minutes until tender.
4. Stir in spinach and cook for 1 to 2 minutes until wilted. Add the garlic.
5. Remove pan from the fire and set aside. Lay the cooked lasagna noodles flat on a sheet tray.
6. Spread the ricotta cheese over the noodles. Pile on top the basil pesto.
7. Add salt and pepper, and then pile a layer of the mushroom mixture.
8. Sprinkle Parmesan cheese on top; followed by the half of the mozzarella cheese. Roll the lasagna.
9. Coat the baking dish with cooking spray and line with lasagna rolls.
10. Spread the remainder of mozzarella before baking for 15 to 20 minutes until bubbly and the cheese is melted.
11. Serve lasagna with parsley and marinara sauce. Enjoy!