8 lasagna noodles, cooked as package directs, drained
1 26-ounce jar marinara sauce
1 16-ounce container ricotta cheese
½ cup grated Parmesan cheese
1 egg, beaten
2 tablespoons chopped fresh parsley
1 cup chopped walnuts, toasted (bake 8-10 minutes at 350 degrees)
1 cup cooked mushrooms (see recipe for mushrooms above)
PREPARATION
To prepare mushrooms: Melt butter and oil in a large skillet, over medium heat. Add mushrooms, garlic, salt and red pepper flakes. Stir occasionally, cooking 10 -12 minutes, until mushrooms are softened and browned. Set aside to cool.
Preheat oven to 350.
Spoon marinara sauce into 12 x 7-inch baking dish, reserving 1 cup sauce.
In medium bowl, stir together ricotta, Parmesan, egg and parsley. Scoop into a gallon-sized plastic bag. Clip off corner of bag.
Lay lasagna noodles out flat. Squeeze cheese mixture down center of each lasagna strip. Layer mushrooms over cheese. Sprinkle walnuts over mushrooms. Carefully roll up noodles. Place seam-side down in baking dish. Top with remaining sauce. Bake 35 minutes, until heated through.
