Mushroom and Ricotta Cannelloni

Meaty mushrooms guarantee this lightened-up veggie take on an Italian classic truly satisfies — and you’ll never miss pricey sausage in the filling.

Ingredients

• 8 oven-ready lasagna noodles, from 9 oz. pkg.
• 2 Tbs. olive oil
• 1 onion, chopped
• 1 lb. mushrooms, chopped
• ½ tsp. salt
• ¼ tsp. pepper
• 2 cloves garlic, minced
• 1 cup part-skim ricotta cheese
• ⅓ cup + 2 Tbs. shredded Parmesan cheese
• 1½ cups tomato-basil pasta sauce, from 24-oz. jar
• Fresh basil leaves

Instructions

1. Heat oven to 350°F. Place noodles in 13”x9” baking dish, overlapping as needed; pour hot tap water halfway up side of dish. Let noodles soak until pliable, 10 min. Remove noodles; transfer to clean surface in single layer with one short side of each facing you. Pat dry with paper towels; cover.
2. Meanwhile, in 12” nonstick skillet, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until softened, 3-4 min. Add mushrooms, salt and pepper; cook, stirring, until browned and liquid evaporates, 5-7 min. Add garlic; cook 30 sec. Transfer to bowl; cool. Stir in ricotta and ⅓  cup Parmesan.
3. Spoon 1 cup sauce over bottom of 9” sq. baking dish. Dividing evenly, spoon mushroom filling on one short end of each noodle; roll up to enclose filling. Place in baking dish seam side down. Spoon remaining ½ cup sauce over top. Cover; bake until hot and noodles are tender, 20 min. Uncover; sprinkle with remaining Parmesan. Garnish with basil.