Best 2 Portobello Lasagna Rollups Recipes

**Portobello Lasagna Rollups: A Creative and Flavorful Meatless Twist on a Classic Dish**

Portobello lasagna rollups are a delicious and creative take on the classic lasagna dish. This vegetarian recipe features tender portobello mushrooms stuffed with a savory filling of ricotta, mozzarella, parmesan, and spinach, all rolled up and baked to perfection. The result is a flavorful and hearty meal that is sure to impress. This recipe also includes instructions for a homemade marinara sauce, a creamy pesto sauce, and a classic béchamel sauce, allowing you to customize your lasagna rollups with your favorite flavors. Whether you're a vegetarian looking for a satisfying main course or a meat-lover looking to try something new, these portobello lasagna rollups are a must-try.

Check out the recipes below so you can choose the best recipe for yourself!

PORTOBELLO LASAGNA ROLLUPS

Portobello Lasagna Rollups image

Part-skim ricotta and mozzarella keep the fat count low in these cheesy roll-ups, while a little bold-flavored Parmesan goes a long way flavor-wise.

Provided by Ellie Krieger

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 20

Ingredients

12 whole-wheat lasagna noodles (about 3/4 pound)
2 teaspoons olive oil
12 ounces portobello mushrooms, chopped
1/2 teaspoon salt
4 cups Easy Tomato Sauce, recipe follows, or store-bought marinara sauce
One 15-ounce container part-skim ricotta cheese
One 10-ounce package frozen chopped spinach, thawed and drained
1 egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
3 ounces grated part-skim mozzarella cheese (about 2/3 cup)
1/4 cup grated Parmesan
1 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
3 tablespoons tomato paste
1 teaspoon dried oregano
Two 28-ounce cans whole tomatoes, drained, chopped
1 bay leaf
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Cook the noodles to al dente according to the directions on the package. Drain them well and spread them 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 evaporated, about 5 minutes. Season with 1/4 teaspoon of the 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, the remaining 1/4 teaspoon salt, a few turns of pepper and nutmeg.
Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-inch 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 bake for 15 minutes more.
In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the tomato paste, dried oregano, whole tomatoes and bay leaf, and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.

GRILLED CHICKEN AND PORTOBELLO LASAGNA ROLLUPS

Grilled Chicken and Portobello Lasagna Rollups image

A different take on lasagna, these rollups have a filling of grilled chicken breast, sauteed portobello mushrooms, spinach and cheese. They are wonderful with a side salad and hot garlic bread.

Provided by Rachel Hardy Cunningham

Categories World Cuisine Recipes European Italian

Time 1h30m

Yield 9

Number Of Ingredients 13

Ingredients

18 lasagna noodles, cooked and drained
2 cups marinara sauce
1 teaspoon vegetable oil
2 portobello mushrooms, diced
1 cup frozen chopped spinach
2 cups diced cooked chicken
1 (15 ounce) container ricotta cheese
½ cup grated Parmesan cheese
1 teaspoon dried oregano
salt and ground black pepper to taste
2 cups Alfredo sauce
1 cup shredded mozzarella cheese
¼ cup pine nuts

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite, about 8 minutes; drain and rinse.
Preheat oven to 375 degrees F (190 degrees C). Spread the marinara sauce in the bottom of a 9x13 glass baking dish; set aside.
Heat oil in a skillet over medium heat; cook and stir mushrooms until they soften, about 5 minutes. Stir in spinach, and cook until hot; remove from heat.
Stir together the chicken, ricotta cheese, Parmesan cheese, oregano, and the cooked spinach mixture in a large bowl. Season to taste with salt and black pepper. Spread about 1/4 cup of the mixture on each lasagna noodle. Roll the noodle up, and place seam-side down into the prepared baking dish. Repeat for each noodle. Spoon Alfredo sauce over the rollups.
Bake, covered, in the preheated oven for 40 minutes. Uncover; sprinkle with mozzarella cheese and pine nuts. Return to the oven and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes. Serve hot.

Nutrition Facts : Calories 602.7 calories, Carbohydrate 50.8 g, Cholesterol 74.2 mg, Fat 32.1 g, Fiber 4.2 g, Protein 30 g, SaturatedFat 12.7 g, Sodium 1003.8 mg, Sugar 9.3 g

Tips:

To make perfect lasagna rollups, start with thinly sliced portobello mushrooms. You can slice them yourself or ask your grocer to do it for you.
Be careful not to overcook the mushrooms. They should be cooked until they are tender but still have a little bit of a bite to them.
Use a variety of cheeses in your lasagna filling. This will give the dish a more complex flavor.
Don't be afraid to experiment with different sauce recipes. You can use a traditional tomato sauce, a white sauce, or even a pesto sauce.
If you're short on time, you can use pre-made lasagna noodles. Just be sure to cook them according to the package directions.

Conclusion:

Portobello lasagna rollups are a delicious and easy-to-make dish that is perfect for a weeknight meal. They are also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends.