Rotolo Primavera

Name: Rotolo Primavera
Ingredients: 3 tablespoons I Can't Believe It's Not Butter!(R) Spread; 1 onions large, chopped; 2 cups fresh mushrooms sliced, about 4 oz.; 1 container ricotta cheese 15 oz.; 1 cup shredded mozzarella cheese about 4 oz; 1/2 cup grated Parmesan cheese; 2 eggs; 2 ounces prosciutto chopped (optional); 1/4 teaspoon ground nutmeg optional; 10 lasagna noodles cooked and drained; 1 jar Bertolli(R) Tomato & Basil Sauce; 1 jar Bertolli(R) Alfredo Sauce

12 ingredients

3 steps

Ingredients

3 tablespoons I Can't Believe It's Not Butter!(R) Spread
1 onions large, chopped
2 cups fresh mushrooms sliced, about 4 oz.
1 container ricotta cheese 15 oz.
1 cup shredded mozzarella cheese about 4 oz
1/2 cup grated Parmesan cheese
2 eggs
2 ounces prosciutto chopped (optional)
1/4 teaspoon ground nutmeg optional
10 lasagna noodles cooked and drained
1 jar Bertolli(R) Tomato & Basil Sauce
1 jar Bertolli(R) Alfredo Sauce

Directions

1

Preheat oven to 375°. Melt Spread in 12-inch skillet over medium heat and cook onion and mushrooms, stirring occasionally, 8 minutes or until onion is tender; set aside.
2

Combine cheeses, eggs, prosciutto and nutmeg in large bowl. Stir in onion mixture. Equally spread cheese filling on each lasagna noodle; roll up and set aside.
3

Combine Sauces in medium bowl. Spread 1 cup sauce mixture in 13 x 9-inch baking dish. Arrange lasagna rolls seam side down in dish. Evenly pour 1 cup sauce over lasagna rolls. Cover with aluminum foil and bake 30 minutes or until heated through. Serve with remaining sauce, heated.