Portobello and Spinach Lasagna Rollups

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


  • 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)


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!


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.