Portobello Lasagna Rollups

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Even Garfield the cat would like this one.

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Ellie out did herself on this one! It's perfect. I make this dish for my family all the time. I'm not a vegetarian by far, but this is one of my favorite dishes. It's so easy to make and you don't miss the meat at all. I recommend this for everyone, the meat eaters and the vegetarians, also I imagine it being easy to do a few swap outs to make it vegan. Enjoy!

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Not bad by any means but not amazing.

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The roll ups were so easy to make and tasted delicious. I loved the addition of the mushrooms. I made all my rollups and froze them individually to cook at a future date and they came out perfect.

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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.

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I am the worlds worst cook - but I did it!! AND it was fabulous!

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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.

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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.

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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.

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I made this recipe for dinner tonight for my husband, who usually hates everything I cook. I even once slaved in the kitchen for hours making roasted chicken and potatoes, and he told me it was the most boring meal he ever had in his life, next to prison ham sandwiches. Tonight I wowed him, and he was so happy he turned on the music so loud and the neighbors came over and yelled at us. I hate our neighbors. They always smile at me in the hallways, but I can hear them through the vents talking about us. The wife is more like a martha stewart...maybe that's why we don't get along cause I'm more like an Ellie Krieger mixed with Giada. Overall, if I was in an abusive relationship, I would receive no lashings tonight.