ladyjanelly

So we're not so much vegetarians now, but I've stopped buying meat at the grocery store and stopped cooking with meat.

I saw a recipe in a new cook book I bought and then when I wanted to make it, it took too long to find it again so I made it up as I went along.

So here's my take on the recipe:

8 pieces dried lasagna pasta (without the ruffles on the edges if you can find it. I used the "home-style" that were a little more square than narrow.
olive oil
8 oz white mushrooms, chopped
3 fat garlic cloves, finely chopped
1 oz sun dried tomato ,finely chopped
half a red onion, finely chopped
big bunch of fresh spinach, chopped,
about half a cup shredded asiago cheese
about half a cup italian bread crumbs
3/4 cup store-bought alfredo sauce (I froze the rest, we'll see how it reheats)
salt, pepper, a little oregano and parsley

-Heat oil in skillet, add onions, garlic and mushrooms, simmer until soft. Add spices, tomato and spinach, cook until spinach is wilted and soft. The spinach shrinks and the tomato expands.

-boil dried pasta until soft, pull out of water and lay with waxed paper between each sheet.
-Scoop out some of the filling onto the center of each sheet, add a teaspoon of the cheese and bread crumbs.
-Fold over ends (The recipe I saw showed them rolled long and skinny, I rolled mine fat and short).
-place in baking dish. Pour a drizzle of the alfredo over the line of rolls. Sprinkle with remaining cheese and crumbs. Cover with foil
-Bake at 350 for 20 minutes

Let me know if you try it!