Rotolo Primavera

Ingredients

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