Florentine Lasagna Rolls
Steamed Green Beans with Lemon-Parsley Butter
Ingredients
- 6 whole wheat lasagna noodles
- ½ (8-oz) pkg baby portobello mushrooms, sliced
- 1 clove garlic, minced
- ½ Tbsp olive oil
- ½ (25-oz) jar marinara sauce
- ½ (16-oz) pkg frozen chopped spinach, thawed
- ½ cup ricotta cheese
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup small fresh basil leaves
Instructions
- Preheat oven to 425°F. Cook pasta according to package directions.
- Sauté mushrooms and garlic in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned. Add marinara; bring to a boil. Reduce heat, and simmer 10 minutes or until thickened.
- Squeeze spinach between paper towels to drain. Stir together spinach, ricotta, salt, and pepper until blended.
- Spread mixture on one side of each noodle; roll noodles up, and place, seam sides down, in a greased 8-inch square baking dish. Pour mushroom sauce over noodle rolls.
- Bake 20 minutes or until bubbly. Sprinkle with basil.
Side Dish Ingredients
- ½ lb green beans, trimmed
- 1 Tbsp chopped fresh parsley
- ½ tsp lemon zest
- 1 Tbsp butter, softened
Side Dish Instructions
- Steam beans in a steamer basket over boiling water 6 minutes or until crisp-tender. Remove and pat dry.
- Stir parsley and lemon rind into butter; toss with beans and salt and pepper to taste.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
