The past two nights I have had my feet propped up to relieve the swelling from my ankles. They are much better so I was back to work in our kitchen. I even finished about 4 loads of baby laundry and got that all folded and put away. It’s getting harder and harder for me to sit still but my BELLY is really getting in the way of things. OK OK I am done complaining because I really have had a great pregnancy so far and I’m just so excited to meet her. I think our dogs are ready to meet her as well because they keep hovering over my belly when I am sitting on the couch.
I’m really into easy and delicious meals at the moment. Yes, I could have made regular lasagna but why do that! You can add meat to your recipe but I wanted to keep it simple tonight! Now go cook this simple meal and pour yourself a glass of wine and relax.
Preheat oven to 350 degrees.
Cook noodles according to the box. Then lay them flat on a sprayed cooking sheet to prevent sticking.
In a skillet over medium heat melt the butter. Add the mushrooms, garlic and spinach and sauté for about 5-7 minutes.
Combine the ricotta, cottage cheese, mozzarella, oregano, parsley, salt and egg into a medium size bowl. Then add the mushrooms and spinach mixture to the bowl.
Place 3/4 cup of marinara sauce into the bottom of a large casserole dish. Spread out the sauce so the whole bottom is coated.
Spread the cheese and mushroom mixture over each lasagna noodle. Roll up the noodle and place seam side down in the casserole dish. Spoon the rest of the marinara sauce over the top of the rolled up noodles.
Bake in the oven for 25 minutes and then remove. Sprinkle mozzarella cheese over the top of the noodles and place back in the oven for 5 minutes.
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