ROTOLO PRIMAVERA

Serves 6
|
prep time: 15 minute(s)
|
cook time: 40 minute(s)

Ingredients:

3 Tbsp. I Can't Believe It's Not Butter!® Spread
1 large onion, chopped
2 cups sliced fresh mushrooms (about 4 oz.)
1 container (15 oz.) ricotta cheese
1 cup shredded mozzarella cheese (about 4 oz.)
1/2 cup grated Parmesan cheese
2 eggs
2 ounces prosciutto, chopped (optional)
1/4 tsp. ground nutmeg (optional)
10 lasagna noodles, cooked and drained
1 jar Bertolli® Tomato & Basil Sauce
1 jar Bertolli® Alfredo Sauce

Directions:

Preheat oven to 375°. Melt Spread in 12-inch skillet over medium heat and cook onion and mushrooms, stirring occasionally, 8 minutes or until onion is tender; set aside.
Combine cheeses, eggs, prosciutto and nutmeg in large bowl. Stir in onion mixture. Equally spread cheese filling on each lasagna noodle; roll up and set aside.
Combine Sauces in medium bowl. Spread 1 cup sauce mixture in 13 x 9-inch baking dish. Arrange lasagna rolls seam side down in dish. Evenly pour 1 cup sauce over lasagna rolls. Cover with aluminum foil and bake 30 minutes or until heated through. Serve with remaining sauce, heated.