Portobello Lasagna Rollups

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I have been making this for about 3 years now. I love to cook and being in the kitchen with friends and family is a good thing. So I never complain about the prep. time, it's the fun part of cooking. I prepare it just as the recipe says, and everyone who has had it loves it and even request it!!
This is not a traditional lasagna recipe and it sounds like some are trying to make it that way, I say find a traditional recipe and leave this one alone! Also, the tomato sauce is great and always better than store bought.

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This is a keeper. I did add red pepper flakes to sauce, mozzarella to the rollups, and I used the extra sauce to cover the rollups. They are a hit, better than traditional lasagna. I didn't even miss the meat, thats high praise from a T- Rex.

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Low rating because it was very time consuming and just ok. Although, like the concept of a roll. Might try with my regular lasagna recipe.

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Tasty! I followed the directions, even made the tomato sauce. It could use more stuff (onion, more garlic, or shallots, etc., but it was fine as-is! I'd say this isn't really a "rush hour" type of dinner, given it takes 45 minutes in the oven after all the prep work.

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I am a big fan of Ellie but this recipe was NOT good! Everyone who ate it could hardly choke it down. I see below that most people made many changes. It needs them. Oh well, you can't hit a home run every time.

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the mushrooms give the filling a meaty texture. I added a cup of slice onions, dried oregano and 3 cloves minced garlic to the mushroom mixture. I also used a store-bought jar of "fire roasted" tomato sauce instead of making the sauce myself. I had kale in the garden so I used that instead of spinach.

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I have made this recipe several times, and wiith my modifications, it is an EASY 5 STAR. Try this, it will be one of the better lasagnas you'll make.
Saute in olive oil a yellow onion, a whole head of garlic (both chopped and a whole shallot (sorry, I'm Greek, I like my strong flavors. Throw in the mushrooms and salt, once about halfway cooked, throw in zucchini (you want to cook it but not too much or it will be mushy. I use Napa Valley Bistro marinara sauce, add that, red pepper flakes, a cup of good red wine, and cook to really get the flavors married and yummy (I cook for a while. Follow the rest of the recipe as usual (for meat, I have added sweet or hot italian sausage, and when I'm feeling like natural ingredients only, I have chopped up Hillshire Farm's Gourmet Creations Sweet Italian sausage, both are awesome additions.

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This was a really good recipe! Although I do like a little bit of meat in my lasagna so I think I might try and add some grilled chicken into the mix to add some more flavor! Thanks for the recipe!!!

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After reading some of the reviews that stated that the rolls were a pain, I didn't end up using that technique. I did follow the rest of the recipe, and it was pretty good, but the mushrooms were kinda bland. I added some extra spices, but it didn't really seem to make much of a difference. I used store bought sauce which might have been the difference, but I think that next time I'll try sauteeing the mushrooms with some extra flavors to make them a little better.

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I added sauteed onions, garlic and truffle oil to the mushroom mixture to make it more flavorful. For those who don't use aluminum foil for health reasons (and I'm surprised Ellie still uses it , I'd suggest laying the noodles and sauces as if you were making a regular lasagna. (I think the roll ups are a pain and not worth the extra effort. They certainly add nothing to the flavor and just are a pain from the preparation on through the baking process. This way you won't have the problem of the rolls sticking up above the pan and drying out if you can't cover them because you don't have a pan with lid that the casserole fits in or a good alternative to aluminum foil. Next time I will do regular layered noodles in a pan that has a lid. I still gave three stars just for potential of what this recipe could be with modifications.