Spinach & Mushroom Lasagna Roll-Ups That Kids Love to Make (and eat)!

By Jan Pinnington
June 6, 2013
Healthy Hands Cooking

These super easy, super tasty lasagna roll ups are packed with nutritious ingredients that kids love to make and eat.

Spinach and Mushroom Lasagna Roll Ups
8 whole grain lasagna noodles, cooked
4 tsp olive oil
1/2 cup onion, chopped
1 8oz package pre-sliced mushrooms
1 6oz package fresh baby spinach
3 garlic cloves
1/2 cup shredded mozzarella cheese
1/2 cup part-skim ricotta or cottage cheese
1/4 cup minced fresh basil, divided
salt and pepper

Sauce:
Combine in a blender until smooth:
1 tbsp red wine vinegar
Salt and pepper
2 garlic cloves, minced
1 can diced tomatoes, undrained (14.5 oz)
1 jar roasted red bell peppers, undrained (7 oz.)
1/8 tsp crushed red pepper flakes

Heat oil in a non-stick skillet.  Add mushrooms, spinach and 3 garlic cloves.  Saute 5 minutes or until onion is tender.  Remove from heat and stir in cheeses, 2 tbsp basil, salt, pepper, and red pepper.

Place cooked noodles on flat surface; spread a few tablespoons of mixture along the length of each noodle.  Roll into a roll placing seam side down in a shallow baking dish.  Pour sauce over the rolls, cover with foil, and bake at 350 degrees for 18-20 minutes until bubbly.  Remove from oven and top with grated cheese if desired.

-adapted from Earthfare cooking demonstation

Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking. For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit www.HealthyHandsCooking.com

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