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12 lasagna noodles (about 12 oz.)
2 teaspoons olive oil
12 oz. Portabello mushrooms, chopped (about 3 medium
1/2 teaspoon salt
4 cups store-bought marinara sauce
One 15-oz. container part - skim ricotta cheese
One 10-oz. package frozen chopped spinach, thawed and drained
1 large egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
23 oz. grated mozzarella cheese (about 2/3 cup)
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees F.
Cook noodles to al dente according to the directions on the package. Drain them well and spread out onto aluminum foil or waxed paper to prevent them from sticking.
Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporate, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, and remaining 1/4 teaspoon salt, and few turns of pepper and nutmeg.
Spread 1 cup of the tomato sauce on the bottom of a 9" X 12" baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle.Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bak for an additional 15 minutes.