Herbed Cream Cheese Lasagna Rolls Share Tags: entree This is a striking recipe that is as scrumptious as it is fun to look at. A new twist on lasagna that's easy enough to make for family or but special enough to serve to guests. The cream cheese mixed with fresh herbs results in a rich and unforgettable combination. This is a vegetarian recipe; however, the mushrooms add a wonderful flavor and texture that will certainly satisfy any appetite. Prep time: 30 minutes | Cook time: 30 minutes | Total time: 60 minutes | Servings: 4 8 ounce(s) of Philidelphia Cream Cheese
8 ounce(s) of Ricotta Cheese
1/4 cup(s) of Chopped Fresh Basil
1 tbsp. of Chopped Fresh Chive
1 tbsp. of Chopped Fresh Parsley
1/2 tsp. of Salt
1/4 tsp. of Pepper
2 cup(s) of Shredded Mozzarella Cheese
1 Box Lasagna Noodles
3 tbsp. of Butter
1 pound(s) of Fresh Button Mushrooms
2 tbsp. of Minced Garlic
1/2 Bag Fresh Baby Spinach
1 Jar Prepared Marinara Sauce
1/4 cup(s) of Grated Parmesan Cheese
Boil the lasagna noodles until they are al dente (about 8 minutes).
Stir together Philadelphia Original Cream Cheese, ricotta cheese, salt, pepper, 1 cup of the shredded mozzarella cheese and the fresh herbs
Prepare the mushrooms by rinsing them in water thoroughly and break them apart into marble-sized pieces by hand. In a large skillet over medium heat, melt butter and add garlic. Stir for 1 minute. Add the mushrooms and cook until liquid is nearly evaporated, stirring occasionally (6 - 8 minutes). Add the spinach and cook until all the liquid has evaporated and spinach becomes wilted (another 2 - 3 minutes).
Prepare 2 large muffin tins (12 muffin cups total) by spraying with cooking spray and placing 2 tablespoons of tomato sauce at the bottom of each cup.
Lay out drained, un-rinsed, lasagna noodles on a flat, clean, work surface and spread evenly with two spoonfuls of the cheese mixture. Then spread two spoonfuls of the mushroom/spinach mixture over the cheese. Starting at one end, roll the noodles to create a lovely lasagna roll. Place each roll on its end in one of the muffin cups and top evenly with the remaining 1 cup of mozzarella cheese.
Bake in a 350 degree oven for 25 - 30 minutes until cheese has melted and starts to become golden brown. Finish by sprinkling liberally with grated Parmesan Cheese.