Portobello and Spinach Lasagna Rollups
Serves | 6-8 |
Prep time | 30 minutes |
Cook time | 1 hour |
Total time | 1 hour, 30 minutes |
Dietary | Vegetarian |
Meal type | Main Dish |
Misc | Freezable |
Website | Food Network |
Ingredients
- 14 lasagna noodles
- 1 Tsp olive oil
- 3 portobello mushrooms (chopped)
- 2 Cups low fat ricotta cheese
- 2 Packages frozen chopped spinach (thawed and drained)
- 1 egg (lightly beaten)
- salt and pepper (to taste)
- 1/4 cup parmesan (grated)
- 2/3 cups low fat mozzarella cheese (grated)
Tomato sauce
- 1 Tsp olive oil
- 1 onion (chopped)
- 2 Cloves garlic ( minced)
- 2 28 oz cans of whole tomatoes (drained and chopped)
- 3 Tbsp tomato paste
- 1 Tsp dried oregano
- 1 Tsp dried basil
- 1 dried bay leaf
- salt and pepper (to taste)
Note
The tomato sauce and mushroom mixture can both be prepared in advance. This would also freeze very well...you can freeze it as a whole or portion out the rolls into individual tupperware for quick a quick lunch or dinner. You could also add other vegetables in place of the mushrooms - eggplant or zucchini would both work great!
Directions
Tomato Sauce | |
1. | Heat olive oil over medium heat in a large pot. Add onion and garlic and cook until tender, about 5 minutes. Add remaining ingredients and cool until thickened, about 30 minutes. Remove bay leaf and puree until smooth with a little bit of chunks left and set aside. |
Lasagna rolls | |
2. | Cook lasagna noodles according to package directions and drain well. Place on some wax paper to prevent sticking. |
3. | Heat olive oil in a skillet over medium high heat and sauté mushrooms until soft and browned. Season with salt and pepper. Add about 1 1/2 cups of tomato sauce and let cook for about 2 minutes. Set aside. |
4. | Mix together ricotta, spinach, egg, and salt and pepper to taste. |
5. | Spray a 9 x 13 pyrex dish with cooking spray and spread about 3/4 cups of tomato sauce in the bottom. |
6. | Spread about 2 spoonfulls of ricotta mixture onto a lasagna noodle and then top with about 1 spoonfull of mushroom mixture. Roll up and place in pyrex and continue to top and roll the remaining lasagna noodles. |
7. | Spread noodles with sauce and sprinkle with cheeses. Cover loosely with foil and bake in a 375 degree oven for 45 minutes. Remove foil and bake for another 15 minutes until bubbly and cheese is melted. |