Spinach & Mushroom Lasagna Rolls with Feta & Homemade Ricotta Smothered in Marinara Sauce

Ingredients

• For the ricotta
• 1/2 gallon milk
• 2 cups buttermilk
• 1 tsp salt
• 2.5 TBS white vinegar
• (or just use about 1 1/2 cups or so of store-bought ricotta)

For the Marinara

• 2 28 oz cans or tomatoes (crushed � or you crush them by hand)
• 1 small onion � diced finely
• 6 cloves garlic � minced
• Olive oil
• 1 packed cup fresh basil � chopped
• 1/2 cup fresh parsley � chopped
• 1/4 cup fresh oregano � chopped
• 1 tsp dry oregano
• 2 tsp salt
• 1 tsp pepper
• 1 TBS good quality balsamic vinegar
• For the lasagna rolls
• 12 (or so) lasagna noodles (more if you fear tearing some)
• 1 egg
• 12-16 oz spinach
• 1/2 cup Parmesan cheese � grated
• 1 cup feta cheese � crumbled
• 1 small onion � diced
• 1/2 lb mushrooms � sliced
• 4 cloves garlic
• 1 TBS crushed red pepper
• S&P to taste
• Extra Parmesan & basil or parsley as garnish

Directions

For the ricotta

1. Heat the milk & the buttermilk in a pan. When it just begins to bubble in the corners � turn off the heat. Add the salt & the vinegar & stir. With a slotted spoon � scoop out the curds that form until all that is left is the yellowish whey. Alternatively � CAREFULLY pour the curdling milk through a cheesecloth-lined colander. In either case � let it cool a bit & then wrap it up in cheesecloth and squeeze out as much moisture as you can. Unwrap the ricotta from the cheesecloth & put in a bowl & set aside (or chill). There is video of this process in my Lasagna Cupcakes post.

For the marinara

1. Heat about 1 TBS olive oil in a large stock pot. Saute the onion until it is soft.
2. Add the chopped herbs, dry oregano & minced garlic & saute another minute or two � or until the spices become aromatic. Add the two cans of tomatoes & the S&P. Simmer a few minutes (or more). Add the balsamic & stir to get it fully incorporated. Allow to simmer on a very low flame until you are ready to assemble the rolls.
3. For the lasagna rolls
4. Heat your oven to 350.
5. Cook at least 12 lasagna noodles until just al dente. Rinse in cool water & set out to dry.
6. Bring some water to a boil. Submerge the spinach until it just wilts. Drain & run under cold water. Squeeze out all the moisture & chop the spinach finely.
7. Heat 2 TBS olive oil in a large frying pan. Add the chopped onion & the sliced mushrooms.This recipe uses a red onion � which is why these images look kind of pink.
8. When the mushrooms are just about done to your liking � add the garlic & saute another minute or two. In a bowl � mix the mushrooms, egg, ricotta, feta, Parmesan, crushed red pepper, spinach and some S&P.
9. Spread a bit of the mix on a lasagna noodle. Roll it VERY loosely � applying no pressure � so that the filling doesn�t squeeze out.
10. Put a thin layer of marinara on the bottom of a baking pan. Then place your lasagna rolls on that � SEAM SIDE DOWN. You might need two pans to fit all your rolls in.
11. Top with some sauce & a bit of additional cheese. If you are using buffalo mozzarella � add that about 10-15 minutes before the rolls are done cooking.
12. Wrap tightly in foil & bake for about 40 minutes.
13. Serve with more sauce, additional grated Parmesan & some fresh herbs.