Mushroom, Alfredo Pasta Roll-ups
1 Large Package Cremini Mushrooms Fine Chopped
1 Large Jar Alfredo Sauce
¼ White Onion, Chopped
1 Teaspoon Garlic Powder
½ Teaspoon Dried Oregano
18 Lasagna Noodles
2 (15 Ounce) Containers Ricotta Cheese
1 Egg, Beaten
2 Tablespoons Chopped Fresh Flat Leaf Parsley
1 Cup Grated Parmesan Cheese
1 (12 Ounce) Package Shredded Mozzarella Cheese, Or As Needed
1/2 Cup Grated Parmesan Cheese
Step 1 Cook and stir mushrooms, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and mushrooms cooked, about 10 minutes. Add Alfredo Sauce and 1 container ricotta; simmer until sauce is heated through, about 10 minutes.
Step 2 Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
Step 3 Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch casserole dish.
Step 4 Mix remaining ricotta cheese, egg, parsley, and 1 cup Parmesan cheese together in a bowl.
Step 5 Place a lasagna noodle on a work surface. Spoon one layer mushroom sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, mushroom sauce, and mozzarella cheese. Spread a spoonful of mushroom sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese. Serve with garlic crostini, Italian salad and lemonade. Serves 8-9
Old Fashion Lemonade
8 Lemons Juiced
1 ½ Cups White Sugar or to Taste
2 Quarts Water
Step 1 Squeeze the lemons into a bowl. Pour the juice through a strainer into the sugar mixture. Set juice aside
Step 2 Chop the rinds into 1/2 inch slices. Place the rinds in another bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons. Set the lemon rinds aside.
Step 3 Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.
Stir well, pour into pitcher along with the juice from the lemons, and pop it in the fridge! Serve with ice cubes.