Mushroom and Ground Lasagna Roll-Ups

Ingredients

Baby bella mushrooms	16 oz.
Small yellow onion, finely chopped	1 Onion
Garlic cloves, minced	2 Cloves
Extra-virgin olive oil	2 Tablespoons
Frozen chopped spinach	10 oz.
OZO® Plant-Based Ground	1 Package
Salt	To Taste
Pepper	To Taste
Ground nutmeg	¼ Teaspoon
Part skim ricotta cheese	2 Cups
Curly edge lasagna noodles, cooked al dente (12 to 14 minutes)	8 Noodles
Shredded mozzarella	1 – 1½ Cups

Directions

Step 1

In a medium skillet over medium heat, sauté mushrooms, onions, and garlic in oil until mushrooms darken and the onions are tender, about 7 or 8 minutes. Season with salt and pepper to taste.

Step 2

Add the spinach, OZO Plant-Based Ground, and nutmeg to the pan and continue cooking for 5-7 minutes, breaking it up with a spatula as you go. Taste and adjust salt and pepper to your liking.

Step 3

Remove from heat and stir in ricotta to heat cheese through.

Step 4

Spread cooked lasagna noodles on a large work surface or cutting board. Layer noodles with spinach-mushroom filling. Roll up pasta and arrange the bundles in a shallow casserole dish.

Step 5

Top with mozzarella and place under broiler to melt cheese, about 2-4 minutes.

Step 6

Serve and enjoy!

Mushroom & Ground Lasagna Roll-Ups