Lasagne Rolls with Spinach, Mushrooms, and Onions

Lasagne Rolls with Spinach, Mushrooms, and Onions
Photo by Scott Phillips


  • Sherry vinegar, for serving
  • ½ small sweet onion, cut into small dice
  • 1 tsp. crushed dried rosemary
  • 2 oz. thinly sliced prosciutto, cut into¼-inch strips
  • Kosher salt and freshly ground black pepper
  • 8 oz. cremini (baby bella) mushrooms, finely chopped
  • 1 lb. mature spinach, trimmed (about 16 loosely packed cups)
  • + 5 more ingredients
    • 8 dried lasagne noodles
    • 8 oz. Scamorza or mozzarella, coarsely grated (about 2 cups)
    • 2 Tbs. olive oil; more for the baking dish
    • 2 tsp. finely chopped garlic
    • 2 oz. Grana Padano or Parmigiano-Reggiano, coarsely grated (about 2/3 cup)

Position a rack in the center of the oven and heat the oven to 375°F. Slice 1/4 cup of the spinach into thin ribbons and set aside. Bring a large pot of well-salted water to a boil, and cook the lasagne according to package directions until al dente. Drain well and pat dry with paper towels. M...

View full recipe at Fine Cooking


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