Rolled pasta with mushroom sauce

Rolled pasta with mushroom sauce

This was a delicious dish I made the other week. It's from The Culinary Institute of America One Dish Meals. 

Mushroom Sauce:
1/4 C. olive oil
3/4 C. minced onion
4 cups sliced white mushrooms
1 C. dry red wine (I think i substituted some chicken broth with a dash of vinegar)
2 C. diced plum tomatoes (fresh)
2 Tbs. mince marjoram leaves (hmm, I left this out too)
1 tsp. minced thyme leaves
salt, pepper

16 dry lasagna noodles
2 C. whole or part skim ricotta cheese
1 C. grated Parmesan cheese
2 C. grated Fontina
1/2 lb thinly sliced proscuitto

1. To make mushroom sauce: heat the olive oil in a skillet over medium-high heat. Add the onion and saute, stirring frequently, until the onion is translucent and tender. Add the mushrooms and continue to saute, stirring frequently, until mushrooms are tender. Add the wineand cook over high heat until the wine is reduced by half. Add the tomatoes and herbs, reduce the heat slightly, and simmer until the sauce has a good consistency, about 15 minutes. Season to taste with salt and pepper.
2. While the sauce is simmering, cook the lasagna noddles in boiling salted water until tender, about 12 minutes. Drain the noodles thoroughly and rinse in cold water. Drain again.
3. Preheat the oven to 400 degree F.
4. Combine the ricotta and Parmesan cheese, and season to taste with salt and pepper. Lay one noodle flat on a work surface and spread thenoodle with 2 Tbs. of the ricotta mixtures. Scatter about a tablespoon ofthe Fontina over the ricotta and top with a slice of prosciutto. Roll up the pasta and lay it seam-side down in a baking dish. Repeat until all of the noodles are filled and rolled.
5. Ladle the mushroom sauce over the noodles and bake the pasta until very hot and bubbly, about 30 minutes. Let the past rolls rest for 10 minutes before serving.
Makes 8 servings.