Mushroom & Spinach Lasagna Roll-Ups

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil.

Cook 10 lasagna noodles according to package directions until al dente (about 8-9 minutes). Drain, rinse with cold water, and lay flat on a baking sheet lined with parchment paper to prevent sticking.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 30 seconds until fragrant.

Add 1.5 pounds of chopped mushrooms to the skillet and cook for 8-10 minutes until they release their moisture and begin to brown.

Add 1 pound of chopped spinach to the mushrooms in batches, stirring until wilted. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until excess moisture evaporates, about 3-4 minutes. Remove from heat and let cool slightly.

In a large bowl, combine 2 cups ricotta cheese, 1 cup cottage cheese, 4 egg whites, 1/2 cup unflavored protein powder, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.

Fold the cooled mushroom and spinach mixture into the cheese mixture until well combined.

Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.

Lay each lasagna noodle flat and spread about 1/3 cup of the filling mixture evenly over each noodle. Roll up each noodle and place seam-side down in the prepared baking dish.

Pour the remaining 2 cups of marinara sauce over the roll-ups, then sprinkle with 2 cups of shredded mozzarella and 1/2 cup of grated parmesan cheese.

Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.

Let stand for 5 minutes before serving. Garnish with 1/4 cup fresh chopped basil.