Portobello Lasagna Rollups

Show: Healthy Appetite with Ellie Krieger Episode: Rush-Hour Dinners

Rated: 5 stars out of 5Rate itRead users' reviews (72)

RECIPE
COMMENTS & REVIEWS(72)

Cook Time:
1 hr 10 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 10 min
Total:: 1 hr 30 min

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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.

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

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

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Comments & Reviews

recipe Portobello Lasagna Rollups
Erin Rolling Meadows, IL 02-09-2010
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Easy, Healthy Lasagna Recipe
Rated: 5 stars out of 5

Aside from being easy to make, I felt better about eating the lasagna rollups because they were healthy. Everything turned... out perfectly. The whole wheat noodles tasted the same as regular noodles with twice the dietary fiber. I drained the spinach using a kitchen towel so it didn't add additional moisture to the cheese mixture. I also sauteed garlic and onions with the portobello mushrooms. I didn't add the nutmeg because I never have it on hand. I really wouldn't change anything about this recipe because it was so delicious. This was my second attempt at making a lasagna recipe and the rolls were easier than an entire lasagna. I would portion out all the cheese and mushrooms on each noodle before rolling so you have enough. Very delicious.Read more
recipe Portobello Lasagna Rollups
Jennifer Bloomfield Hills, MI 02-05-2010
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I can't cook!
Rated: 5 stars out of 5

I am the worlds worst cook - but I did it!! AND it was fabulous!
recipe Portobello Lasagna Rollups
Sarah Colorado Springs, CO 01-22-2010
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Excellent!
Rated: 5 stars out of 5

This recipe is definitely worth making again. I liked that it seemed lighter than a regular meat lasagna but still just as... filling. I did have to use jarred marinara since I didn't have the ingredients for the sauce in the recipe. I was also pleasantly suprised when my children cleared their plates, they usually won't touch any of the other lasagna recipe with spinach and/or mushrooms in it.Read more
recipe Portobello Lasagna Rollups
Tamara Akron, OH 01-08-2010
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Average, at best
Rated: 3 stars out of 5

Under seasoned and under sauced for me. Not sure why the sauce recipe calls for the tomatoes to be drained - you need... that liquid and you still won't have enough sauce. Boring and not something I would repeat.Read more
recipe Portobello Lasagna Rollups
Nancy Colorado Springs, CO 12-20-2009
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Yum!
Rated: 5 stars out of 5

This recipe is very similar to one I've used for years so I baked it the same way I've always baked that one--instead of... laying the rolls down I stand them on end in an 8-inch square glass baking dish, almost but not quite touching, then pour the sauce over and top with the cheese. The presentation is just beautiful! When I make them for a faculty pot luck, I cut the rolls in half (using a VERY sharp serrated knife) and stand them cut-end down in a larger baking dish. That way you still have the pretty ruffly pinwheel effect on top but more buffet-sized portions. My old recipe didn't call for mushrooms--they are a delicious addition.Read more
recipe Portobello Lasagna Rollups
Jessica Germantown, MD 12-07-2009
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Another home run from Ellie!
Rated: 4 stars out of 5

I made these roll-ups tonight for dinner - they were excellent! I used a jarred marinara to make assembly a bit quicker. The... portabella has a meaty flavor/texture, which is great for us non-meat-eaters. The ingredients are so simple and the recipe is so straightforward, it's really a home-run. The only reason I'm not giving it 5 stars is because of the sodium content - over 1,100 mg of sodium for one serving!! I used lower-sodium sauce, but that's still a lot of sodium. In any case, this will become a regular in our house; every single recipe I've made from her The Food You Crave cookbook, including this one, has been stellar. Read more