Portobello Lasagna Rollups

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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.

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Like others said this took a lot of prep work, but it was definitely worth the effort. I used a jarred sauce to cut down on the prep time. I made half of the rolls as directed and I cooked up some italian sausage and added it to the other half of the rolls. Both were amazing! I also added a little bit more cheese on top than the recipe called for and it made a nice golden top to the rolls. Yum!

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There is nothing difficult about this recipe at all, however, it does take some time. About 30 minutes to prep and then an hour in the oven...so not exactly a fast weeknight meal. That being said, very flavorful and the texture was not too "mushy" as lasagna can sometimes tend to be. I was really nervous about rolling the lasagna noodles thinking that everything was going to fall out the sides, but surprisingly, it really does stay put! I will definitely add this into my rotation, but will either leave it for the weekend, or do the prep work ahead of time.

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Good, but only gave 3 stars cause they were so much work!

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Excellent! I usualyl don't like spinach in my lasagna but this seemed to enhance things. The mushrooms were great too. I added a bit more mozzarella and parm on the top than the recipe called for, and used a jarred sauce with mushrooms but otherwise followed the recipe to the letter and it was SO good! Both my husband and I LOVE meat lasagna, but we both loved this just as much. It's now in the regular rotation. Also, I'd make this for a pot luck, it's that good! Thanks Ellie!