Portobello Lasagna Rollups

June 25, 2007 | Food |

This is one of the easiest and best lasagnas I’ve ever made. Cook some lasagna noodles (just shy of al dente), rinse them and lay them out on the counter to cool. Saute some portobellos in a little olive oil – S&P to taste. The amount of mushrooms depends on how many you’re feeding. I made 8 rolls and used about 12oz of mushrooms (and I had a little left over).

Brown the mushrooms (takes about 5 minutes), and add 1 1/2 cups of marinara. Lucky me, I used some of B’s Sunday sauce. That part’s done. In another bowl, combine a 15 oz container of part skim ricotta with 12 oz of thawed, frozen spinach and an egg – S&P, plus a little nutmeg to taste.

I put about a cup of marinara in the bottom of the casserole dish. Spread about 2 tablespoons of the ricotta mixture on the noodle. Next, spread some of the mushroom mixture on top of the first layer. Then, roll them up and put them in the dish. Get them all in the pan and pour about 2 cups of marinara on top.

Make a nice layer of mozzarella and Parmesan on top and loosely cover with foil and bake at 375 for 45 minutes. Uncover and cook for another 15 minutes to brown. I was hungry and didn’t want to wait, so I turned on the broiler. Next, I will turn then entire surface brown because the broiled cheese is so yummy.

This one’s for Chris and Megan to try! Tell me how it goes guys! bk

8 Comments

Chris
June 27, 2007 at 1:26 am

We’re making this tonight. It’s in, 15 min to go w/o the foil on. Can’t wait!

I’ll report more tomorrow with some pics too.

Thanks for the recipe. CBS
beekiller
June 27, 2007 at 1:50 pm

Yummy! bk
patternyc
June 28, 2007 at 12:18 pm

I can’t wait for Darren to make this for me!
Christopher Schultz
June 28, 2007 at 2:39 pm

Blake -

Here are our pics from the other night:
http://www.flickr.com/photos/cschultz/sets/72157600533402394/

Chris
virginia
July 2, 2007 at 6:39 pm

sounds but w/o spinach i would relace it with something else
beekiller
July 2, 2007 at 7:51 pm

Hey Virginia,

That’s an interesting point. I had to season the mixture quite a bit to fight the bland, spinach flavor. I wonder if we did an herbed mixture with basil, thyme and oregano, if that would be good? Sounds like we need a round 2! Thanks for the comment. Keep reading. I’ll keep cooking!
Teresa
February 8, 2009 at 8:59 pm

Hi Blake, I across this recipe recently and think it is easy enuf for me, considering I’ve never made lasagna that didn’t come already frozen! I was wondering…do I boil all the sheets together in a big pot, putting all the sheets in there vertically? Will they stick together?
Santos Mays
March 20, 2009 at 3:44 pm

i loveeee thiss songg soo muchh :]