Alfredo Lasagna Rolls

Alfredo Lasagna Rolls:

4 oz ricotta cheese (or cottage cheese)

2 cups fresh spinach, finely chopped

1 cup white mushrooms, chopped

1/2 cup roma tomatoes, seeded, finely diced

1 cup shredded Mozzarella cheese, plus more for topping

1/2 cup shredded Parmesan cheese 

2 tbsp fresh basil, chopped 

2 cloves garlic, minced 

8-10 lasagna noodles, cooked as directed and cooled slightly

2 cups of your favorite Alfredo Sauce
1 tsp fine sea salt

1 tsp black pepper

Preheat oven to 350 degrees.

In a mixing bowl, mix the ricotta cheese, spinach, mushrooms, mozzarella, parmesan, tomatoes, salt, pepper, basil & garlic until combined. Spread a ladle or two of Alfredo sauce in the bottom of a 9x13 baking dish.

Lay out one lasagna noodle on cutting board, spread about 1/4 cup of the mixture along the noodle and roll up from one end to the other.  Lay the roll seam side down in the Alfredo sauce.

Repeat with remaining noodles and filling, laying each in the sauce. Top with mozzarella cheese. Bake in oven for 20-30 minutes until heated through and cheese is browned slightly on top.