Spinach And Mushroom Lasagna Roll-Ups - cooking recipe

Ingredients

16 cremini caps, cleaned with damp towel and finely chopped in processor
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 Tbsp. (2 turns around the pan) extra-virgin olive oil
1 (10 oz.) pkg. frozen spinach, defrosted and squeezed dry
salt and pepper to taste
1/4 tsp. ground nutmeg
2 c. part skim Ricotta
8 curly edge lasagna noodles, cooked 12 to 14 minutes
1 c. fat-free chicken broth
1 jar fresh alfredo sauce
1 to 1 1/2 c. shredded Mozzarella cheese

Preparation

In a medium skillet over moderate heat, saute mushrooms, onion and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 to 8 minutes. Season with salt and pepper. The salt will help draw water out of the vegetables as they cook. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper and a little nutmeg. Add Ricotta and stir into mixture to heat cheese through 1 minute longer. Remove pan from heat, but leave in warm skillet. Heat broth in a small pan over moderate heat. Melt alfredo sauce into broth and bring liquid to a bubble. Thicken sauce about 2 minutes. Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with Mozzarella. Place casserole under the broiler to melt cheese.