8 cups (2 litres) mixed mushrooms (portobello, shiitake, white or brown buttons)

2 tablespoons (30 ml) olive oil

250 g 13% m.f. ricotta cheese

4 fresh lasagna pasta, cooked

1 recipe basic quick tomato sauce

200 g Friulano cheese, sliced or grated

Salt and pepper

Preheat the oven to 180 °C (350 °F).

In a saucepan, sauté the mushrooms in the oil until they begin to brown. Remove from the heat and add the ricotta. Season with salt and pepper.

Cut the pasta in half to make eight 16 x 11-cm (6 1/2 x 4 ½-inch) rectangles.

Spoon a little tomato sauce at the bottom of a 33 x 20-cm (13 x 8-inch) baking dish. Place 1/8 of the mushroom filling along the longest side of each pasta and roll. Place the rolls side by side, seam side down, in the baking dish. Cover with sauce and sprinkle with the cheese. Bake for about 20 minutes and finish under the broiler to brown.

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