Lasagna Rolls

So Pete is home and resting and good.  He's a bit sore in the abdomen, but other than that feels fine.

I'm taking the time that he can't eat real food to make things that he doesn't like, but I'm trying to make them better for me.  This is one of those things.

Spinach, Mushroom and Olive Lasanga Rolls

9 cooked & cooked lasagna noodles
10 ounces skim ricotta cheese
1 egg, beaten
1 large bag of fresh spinach
1 small red onion, minced and split into 3 portions
1 container of baby bella mushrooms, sliced
2 teaspoons garlic split into 2 portions
1 small can of sliced black olives
1 jar of your favorite marinara
1/4 cup shredded maxarella
salt & pepper

In a large skillet, put 2 teaspoons olive oil and let it heat up.  Add 1/3 of the onion and 1 teaspoon garlic.  Cook for 1 minute and then add the whole bag of spinach.  Let it wilt, stirring, for 4-5 minutes.  Remove to a bowl lined with 3 layers of paper towels.  In the same pan, add 1 teaspoon olive oil and let it heat.  Add 1/3 of the onion and the other teaspoon of garlic.  Add the mushrooms and saute for 4-5 minutes or until they're cooked and slightly shrunk.  Remove to a bowl lined with paper towel.

Heat oven to 400 degrees.  Take a 9x9 pan and lightly spray with olive oil and then put 1 cup of pasta sauce in the bottom.

In a large bowl mix the cheeses, the remaining onion, the black olives and the beaten egg.  Squeeze out the excess water from the spinach and add to the bowl.  Squeeze out the excess water from the mushrooms and add those.  Mix well, salt and pepper.

On a flexible cutting board, lay out one cooked noodle.  Put 1/3 cup cheese mixture on the noodle and spread it out, leaving 2 inches on the end with no mixture.  Roll up so that the free noodle is on the outside.  Lay it seam side down in the pan and repeat until they're all done.  Pour 2 cups of sauce over the rolls, covering them all.

Bake 40 minutes at 400.

The recipe counter that I use says that it has 255 calories, 8 grams fat, 25 grams carbs, 5 grams fiber and 11 grams protein.

And since Pete is resting, let's not tell him that I started a burner on fire while making this, ok?