SPINACH LASAGNE ROLLS

SPINACH LASAGNA ROLLS

10 lasagna noodles
3 egg whites
1/2 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
3 pkgs (10 oz each) frozen spinach, thawed
3 medium onions, finely chopped
8 oz fresh mushrooms, finely chopped
2 tbsp canola oil
Basil, oregano (to taste)
1/2 cup dry white wine
Favorite pasta sauce (meatless/no veggies) (or one 28 oz jar marinara)

Cook lasagna noodles according to directions. Drain and rinse in cool water, then drain again. Set aside.

In large bowl, beat egg whites with fork till foamy. Stir in ricotta, Parmesan, and mozzarella cheeses until well coated. Set aside.

Drain and press spinach in a colander, squeezing out all excess moisture.

Saute onions and mushrooms in oil 5 minutes over medium high heat in a 12-inch pan. Add basil and oregano to taste. Add wine and cook, stirring until most of moisture has evaporated. Stir in spinach.

Combine spinach mixture with egg/cheese mixture and stir well. Set aside.
Prepare your favorite pasta sauce or heat jarred sauce.

Preheat oven to 350 degrees F.
Pat lasagna noodles dry. Lay pasta flat. Spread 1/2 cup spinach mixture over the length of each lasagna noodle. Roll up pasta and place in a (13x9-inch) pan, on its side so spiral pattern can be seen. Before baking, pour pasta sauce over and around each roll, for a light coating. Reserve remaining sauce. Cover pan with foil.

Bake 30-45 minutes until bubbling and cheese is melted in filling.
To serve, place a small amount of reserved heated sauce on plate and top with two lasagna rolls. Sprinkle lightly with grated Parmesan cheese, if desired.