Spinach-Mushroom Rotolo - cooking recipe

Ingredients

For Marinara Sauce
2 medium onions, chopped
6 garlic cloves, minced
2 tablespoons olive oil
2 (16 ounce) cans Italian plum tomatoes, drained and chopped
1/2 cup white wine or 1/2 cup tomato juice
1/4 cup tomato paste
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
For Rotolo
2 cups sliced mushrooms
1 (10 ounce) package fresh spinach, washed and chopped
2 garlic cloves, minced
2 teaspoons italian seasoning
4 ounces fat free cream cheese, softened
1/2 cup fat-free ricotta cheese
1/4 teaspoon salt
1/4 teaspoon pepper
12 lasagna noodles, cooked

Preparation

For Marinara:
Saute onions and garlic in oil in large saucepan until tender, about 5 minutes.
Stir in tomatoes, wine, and tomato paste; heat to boiling.
Reduce heat and simmer, uncovered, until mixture is medium sauce consistency, about 20 minutes. Stir in lemon juice, salt and pepper.
For Rotolo:
Coat large skillet with cooking spray: heat over medium heat until hot.
Cook mushrooms over medium heat, covered, until they release juices, 3 to 5 minutes. Add spinach, garlic, and herbs to skillet; cook until spinach is wilted 2 to 3 minutes. Cook, uncovered, over medium heat until liquid is gone, about 10 minutes. Cool.
Combine cheeses, salt, and pepper in bowl; stir in mushroom mixture.
Spread 3 to 4 tbsp cheese mixture on each noodle; roll up and place in baking dish.
Spoon marinara sauce over rotolo.
Bake at 350 degrees, loosely coverd with aluminum foil, until rotolo are hot through and sauce is bubbly 25 to 30 minutes.