Yesterday I posted my dinner menu for the week, yesterday quite a few people asked for me to let them know the lasagna rolls turned out. WONDERFUL. That’s how…but I can never quite follow a recipe. So I decided to share my slightly modified version with y’all! You can also view/print the recipe here at Tasty Kitchen. And look out for my flautas recipe tomorrow… they were awesome which means I ate way too many… mmm fried deliciousness! Good thing Micah has been keeping me active or I might have needed the best weight loss supplement!

Ingredients

• 20 whole Lasagna Noodles, Cooked
• 8 ounces Cream Cheese (Softened)
• 1 package Fresh Brown Mushrooms
• 1 package Fresh Spinach
• 4 ounces, weight Feta Cheese
• 2 packages Sliced Mozzarella Cheese
• 1 jar Alfredo Sauce

Preparation Instructions

Heat oven to 375F.

In a pan with a little nonstick spray, cook the mushrooms until browned and spinach until wilted.

In a bowl, mix together the cream cheese, feta cheese, mushrooms and spinach. Split the slices of mozzarella down the middle.

On a lasagna noodle, put down 2 of the halves down the center, then spread some of the bowl mixture onto the noodle. Roll up.

Place rolls on a baking dish seam down. Smoother tops with Alfredo sauce.

Bake for 25 minutes or until warm throughout.

Three rolls is a serving. This recipe makes about 18 rolls, depending how much you stuff in each roll.

*Note: You can also use spaghetti sauce instead of Alfredo sauce to change it up. And I cook more noodles than needed, just in case those darn noodles go crazy and rip up.