• Preheat oven to 400 degrees.
• In a large sauté pan over medium heat, add the olive oil. When the oil is warm, add the garlic and cook for about 1 minute, stirring often and making sure it does not turn brown. Add the mushrooms and cook for about 3 minutes, or until tender. If the pan becomes too dry, add 1 to 2 tablespoons of water. Add the spinach and cook until wilted. Season with a pinch of salt and pepper. When fully cooked, remove from heat and set aside.
• In a medium bowl, whisk together the ricotta, Parmigiano Reggiano, 1/4 cup Pecorino Romano, Italian seasoning, egg, salt, and pepper. Set aside.
• Spoon about 1/4 cup marinara sauce into the bottom of a baking dish.
• Lay lasagna noodles on a work surface then spread a spoonful of ricotta on each noodle. Then layer a spoonful of marinara on each noodle. Lastly, spread a spoonful of spinach and mushroom mixture on top. Then, starting at one end, roll each noodle into a roll.
• When all the rolls are finished, using a large spoon, carefully place them into the baking dish seam-side down. Then, top each roll with a spoonful of marinara. Sprinkle the remaining Pecorino Romano over the rolls. Cover with aluminum foil and bake for 20 minutes.
• When the rolls are finished, remove from the oven and let stand for 10 minutes.
• Prepare the Fresh Express® Italian Herb & Parmesan Chopped Kit according to package directions.
• Plate two lasagna roll-ups and a portion of Italian Herb & Parmesan salad on the side. Serve immediately.

Chef Tips:

• Cook the mushrooms until their moisture releases and evaporates. This helps prevent the filling from becoming watery.
• Place the roll-ups seam-side down in the baking dish so they stay closed while baking.
• Let the lasagna rest for 10 minutes before serving so it holds shape when plated.
• Serve the salad on the side rather than underneath the lasagna to keep the greens crisp and fresh.