Recipes : Portobello Lasagna Rollups : Food Network

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Portobello Lasagna Rollups
2006, Ellie Krieger, All Rights Reserved

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
1 (15-ounce) container part-skim ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
1/4 cup grated Parmesan

3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

Directions
Preheat the oven to 375 degrees F.

Cook the noodles 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 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 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 of
sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil,
and bake for 45 minutes. Uncover and bake for 15 minutes more.

Ingredients
Easy Tomato Sauce:
1 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced

2 (28-ounce) cans whole tomatoes, drained, tomatoes chopped
3 tablespoons tomato paste
1 teaspoon dried oregano
1 bay leaf
Salt and pepper

Directions
In a large pot, heat the oil over medium heat. Add the
onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic
and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered,
stirring occasionally, until thickened, about 30 minutes. Season with salt and
pepper, to taste.

Yield: 6 servings