Portobello Lasagna Rollups

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

Rated: 5 stars out of 5Rate itRead users' reviews (66)

RECIPE
COMMENTS & REVIEWS(66)

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
Sarah Celebration, FL 11-01-2009
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Yummy!
Rated: 5 stars out of 5

I added in some thinly sliced sauteed eggplant to make the dish a little heartier and my husband loved it.
recipe Portobello Lasagna Rollups
Darlene Kingston, NY 11-01-2009
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Try it you will love it!
Rated: 5 stars out of 5

This recipe is so good. It gives all the taste of lasagna but is lighter, my recommendation give it a try.
recipe Portobello Lasagna Rollups
Charlene E Falmouth, MA 10-18-2009
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Excellent!!
Rated: 5 stars out of 5

Made this a couple of days ago and it was a BIG hit! Did take alot longer than recipe said, but was well worth it. Think... next time I'll do some of it ahead of time to save time. Thanks Ellie! Charlene Falmouth MassachusettsRead more
recipe Portobello Lasagna Rollups
sarah Duluth, MN 10-16-2009
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A Great Alternative to Lasagna
Rated: 5 stars out of 5

I Loved this and so did my 18m old. I did add a little garlic to the cheese. (I hear it's good for high cholesterol) Also,... switched out cottage cheese for ricotta. Love this will make again!!Read more
recipe Portobello Lasagna Rollups
SYLVIA Downey, CA 10-08-2009
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Didn't even miss the meat!
Rated: 5 stars out of 5

These were delicious. They were a little time-consumming but worth the effort. You can not make this dish if you're in a... rush. It requires a little patience but since I love to cook, I didn't mind being in the kitchen for a while. The result was wonderful. I served it to my friend who is a meat eater and he said he didn't miss the meat. He even asked if he could take some left overs for his lunch the next day. I used to make Emeril's 1-2-3 lasagna which everyone always raved about but since now I am trying to cook more low-cal meals, this one was perfect! Ellie has done it again! Read more
recipe Portobello Lasagna Rollups
Lauretta San Diego, CA 09-22-2009
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Excellent!
Rated: 5 stars out of 5

This was very good. It has all the flavor and taste of lasagna, but you can tell as you eat it that it is very healthy. You... don't get the "rock in your stomach" feel of regular fatty lasagna. I did need more sauce. Next time, I'll double the sauce when I make it and save it to pour over the rollups for reheating. I am on WW and this fit the program great! Thanks, .Ellie.Read more