Sausage, Mushroom & Spinach Lasagna Rolls

As with most things cooking, once you learn the method you can substitute in pretty much whatever you want and voila - a new meal. Last month I made these lasagna rolls and both my husband and I really enjoyed them. I wanted to make something similar but this time with some meat in them.

I keep seeing people posting about chicken sausages in their food blogs and I couldn't find them at either our Food City or Kroger here so I headed out to Earth Fare (no Trader Joe's here) to see if they had them. Much to my delight they did so I bought them and decided to make lasagna rolls. I had leftover mushrooms and spinach from another meal so those got added as well. Oh my goodness ... can you say yummy!

Sausage, Mushroom & Spinach Lasagna

6 lasagna noodles, cooked to package directions
1 cup low-fat ricotta cheese
1 cup shredded mozzerella cheese
2 Tbsp Parmesan cheese
1 egg white, lightly beaten
1 tsp parsley
1/2 tsp basil
1/2 tsp salt
Pepper to taste
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 cup fresh spinach, chopped
1/2 cup mushrooms, diced
2 links chicken sausage, casings removed and crumbled
2 cups primavera sauce
Cooking spray

1. Preheat oven to 400F.
2. Prepare an 8x8 baking dish with cooking spray. combine ricotta, 1/4 cup mozzerella, Parmesan, egg white, parsley, basil, salt, and pepper. Set aside.
3. Heat skillet on medium-high. Add olive oil and saute mushrooms and sausage for about 3 minutes. Add garlic and saute another minute or so until fragrant. Add spinach and stir until it wilts. Remove from heat and let mixture cool slightly.
4. Combine sausage mixture with ricotta mixture. Spread the cheese mixture over noodles in a thin layer. Roll up noodle and place in baking dish seam side down. Repeat process with remaining lasagna noodles.
5. Spoon primavera sauce over each and cover with foil. Cook for 20 minutes. Remove from oven and top with remaining mozzerella and bake uncovered for 5-10 minutes.

Source: adapted from bakin and eggs