Cheesy Baked Mushroom Rotolo
with Tomato Sauce and Béchamel- Egg
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Triticale
- Wheat
- Sulphites
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Lasagna sheets (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • Mushrooms • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Garlic • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
Ingredients
360 g
Lasagna Sheets
(Contains: Egg, Wheat)
113 g
Mushrooms
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 unit(s)
Garlic, cloves
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
56 g
Baby Spinach
2.15 g
Italian Seasoning
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
5 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
56 mL
Cream
(Contains: Milk)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to broil.
Bring a large pot of salted water to a boil (use same for 4 servings). - Thinly slice mushrooms.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- In a medium bowl, reserve 1/4 cup (1/2 cup) crushed tomatoes. Set aside.
- To an 8X8 (9X13) baking dish, add remaining crushed tomatoes and half the Italian Seasoning. Season with salt and pepper, then stir to combine. Set aside.
- Add lasagna sheets to boiling water. Cook for 2-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain, then rinse lasagna sheets with cool water, until they are cool to touch.
- Once lasagna sheets are cooked and cooled, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Cook for 2-3 min, stirring occasionally, until softened.
- Add garlic, remaining Italian Seasoning and spinach. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- Transfer to the medium bowl with reserved crushed tomatoes. Stir to combine.
- Spread lasagna sheets out on a clean surface.
- Divide mushroom mixture in a line at the top of the short end of each lasagna sheet.
- Roll-up each sheet, over the filling, then place in the baking dish, on top of the crushed tomato mixture. (TIP: Rotolo will look like cigars!) Set aside.
- Heat the same large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add half the Cream Sauce Spice Blend (use all for 4 servings). Cook for 1 min, stirring constantly, until fragrant.
- Add cream and 2 tbsp (4 tbsp) water. Whisk to combine. Cook for 1-2 min, whisking constantly, until thickens slightly. Season with salt and pepper.
- Pour béchamel over rotolos in baking dish.
- Sprinkle cheese over top.
- Broil in the middle of the oven for 5-7 min, until cheese is melted and sauces are bubbling.
- Set aside for 5 min to cool slightly before serving.
- Divide rotolo between plates.
- Spoon any leftover tomato sauce from baking dish over top.
