8 lasagna noodles
3 tbsp (45 mL) butter
4 cups (1 L) chopped fresh mushrooms
1 cup (250 mL) chopped onion
1 pkg (300 g)chopped frozen spinach, thawed, squeezed dry
2 eggs, beaten
2 cups (500 mL) shredded Tre Stelle® Mozzarella cheese
1 cup (250 mL) Tre Stelle® Ricotta Cheese
1/2 cup (125 mL) grated Tre Stelle® Parmesan Cheese
Salt and pepper
3 cans (7 1/2 oz/213 mL each) pizza sauce

Preheat oven to 350°F (180°C).

In large saucepan or Dutch oven, cook lasagna
according to package directions; drain. In large frypan, melt butter. Sauté mushrooms
and onion until tender and liquid has evaporated; let cool. Stir in spinach, eggs, Tre Stelle® Mozzarella Cheese, Tre Stelle® Ricotta Cheese and Tre Stelle® Parmesan Cheeses. Add salt and pepper to taste.

Spread about
3/4 cup (175 mL) cheese mixture along each noodle, leaving 1 inch (2.5 cm) at one end uncovered. Roll up from filled end. Carefully cut rolls in half crosswise. Spread pizza sauce in 3qt (3 L) rectangular baking dish. Arrange rolls, curly edges up, in sauce. Cover and bake 45 minutes or until heated through.

Vegetable Lasagna:
In shallow 3 qt (3 L) rectangular baking dish, alternately
layer half of the lasagna noodles, half the vegetable-cheese mixture and half the sauce, repeat layers. Bake as above.

Makes 6 servings.

Recipe provided by Dairy Farmers of Canada. For more recipes go to dairygoodness.ca

Photo and recipe from Cooking Made Easy, ©1996, Brimar Publishing Inc.