Portobello Lasagna Rollups

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I am just starting to cook and this was a lovely challenge. Easy and fresh, just like the spinach I used instead. This would be a fab day after meal , topped with cottage cheese.

sauce was a little dry, i would make extra next time.

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I love this recipe. I made it for my friends & they enjoyed it as well. Will definetly make it again. I used a mix of portobello & button 'shrooms. Very good.

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Fabulous -- though I made w/o the mushrooms.

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I made this last night and we were really happy with the results. It did take me longer than 20 minutes of prep time, so make sure you have enough time to spare. I added some onions and garlic when I sauteed the mushrooms and I only had about 3 cups of sauce...but it still came out great! It was a definite hit and I can't wait to make it for company.

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I really enjoyed this when I made it and it's a staple in my menu each month.

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Awesome, much better than the traditional meat lasagna. I made my own tomato sauce instead of the can to give more flavor. My family loved it!!!!!

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This is a nice alternative to "heavy" lasagna I usually make. It was very satisfying without the guilt. I froze half the recipe which I will enjoy next week.

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This recipe was fun to make and simply delicious. I was sceptical about the ease of rolling the filled lasagna noodle but it was very easy and not messy at all. The portabellas made the flavor rich and nutty and the sauce was excellent with a great tomato flavor. It makes a lot so its perfect for a family of hungry eaters.

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great recipe-- it took me a lot longer to make it than Ellie, but it turned out fantastic and my husband loved it! I felt good eating such a healthy dish, too!

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This is a great recipe. The whole wheat noodles make it not only healthy, but also very tasty. I used fresh baby spinach, and this made it even tastier.