PORTOBELLO LASAGNA ROLLUPS
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
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.
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Mis Moyna
[email protected]I've made these lasagna rollups several times and they're always a hit! They're so easy to make and everyone loves them.
Karina Tamang
[email protected]These lasagna rollups were a bit too time-consuming for me, but they were definitely worth the effort. They were so delicious!
Anthony Lottie
[email protected]I'm not a huge fan of lasagna, but I really enjoyed these rollups. They were so flavorful and easy to make.
Dimpho Ts'otetsi
[email protected]I made these lasagna rollups for my family and they were a big hit! They're a great way to use up leftover lasagna noodles.
RBZ Gaming
[email protected]These lasagna rollups were the perfect appetizer for my party. They were easy to make and everyone loved them.
Naje ellah
[email protected]I loved the idea of these lasagna rollups, but I found the filling to be a bit too rich.
Anas Xabiib
[email protected]I'm not sure what I did wrong, but my lasagna rollups turned out dry and bland.
Supun Maduranga
[email protected]These lasagna rollups were a bit more work than I expected, but they were definitely worth it. They were so flavorful and delicious.
Evah Willys
[email protected]I made these lasagna rollups for a vegetarian potluck and they were a big hit! Everyone loved them, even the meat-eaters.
Al Yaqin Cleaning Services
[email protected]I had some trouble rolling up the lasagna noodles, but the end result was worth it. These rollups were so delicious!
Abdallah Touaibia
[email protected]These lasagna rollups were a little bit too cheesy for my taste, but they were still good.
Tshiamo Sekgome
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these lasagna rollups. The mushrooms were cooked perfectly and the filling was delicious.
Iwuanoruo Ifunanya
[email protected]I made these for a party and they were a big success! Everyone loved them and asked for the recipe.
FOOL GAMING
[email protected]These lasagna rollups were a hit with my family! They were so easy to make and tasted delicious. I loved the Portobello mushrooms and the creamy ricotta filling.