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Portobello and Pasta, Yum!

lasagna roll upsOver the last year I have tried many new foods one of which I have come to love is Portobello mushrooms; they are woody as well as meaty, I have even used them in place of a burger on the grill which is de-licious! But today we are talking about adding them to lasagna and rolling them up.

Inspired from Ellie Krieger

Portobello Lasagna Rollups with Easy Tomato Sauce

Ingredients:

12 whole-wheat lasagna noodles

2 teaspoons olive oil

12 ounces portobello mushrooms, chopped

1/2 teaspoon salt

4 cups easy tomato sauce (see below)

1 15-ounce container part-skim ricotta cheese

1 10-ounce package frozen chopped spinach, thawed drained and squeezed dry

1 large egg, lightly beaten

fresh ground black pepper

pinch of ground nutmeg

1/4 cup of freshly grated Parmesan cheese

3/4 cup grated part-skim mozzarella cheese (3 ounces)

Directions:

Preheat oven to 375 degrees

Cook the noodles according to the package directions and drain them well and spread them on a parchment or aluminum fold to keep them from sticking together.

Heat the old in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally until browned and all the liquid has evaporated. Season with salt, stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes.

In a medium bowl combine the ricotta, spinach, egg, the remaining 1/4 teaspoon salt and a pinch of pepper and the nutmeg.

Spread 1 cup of the remaining tomato sauce on the bottom of a 9 x 13-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, then roll the noodle and stand it up. Repeat with the remaining noodles and mixtures.

Spread the remaining 1 /12/ cups tomato sauce over the lasagna rolls. Top with Parmesan and mozzarella, cover loosely with foil and bake for 45 minutes.

Uncover and then bake an additional 15 minutes.

I love the following Easy Tomato sauce it is delicious and we use it on so many things! I used to be a huge Prego fan but understand now the difference of good homemade sauce and a sauce that is laced with sugar and not so good for you!

1 tablespoon olive oil

1 medium onion finely chopped

2 cloves garlic minced

Two 28-ounce cans whole tomatoes, drained and chopped *we have come to love Fire Roasted tomatoes they have such a great flavor.

3 tablespoons tomato paste

1 teaspoon dried oregano

1 bay leaf

salt and pepper to taste

In a large saucepan, heat the oil over medium heat. Add the onion and cook for about 5 minutes until they have softened. Add the garlic and cook for an additional minute. Add the remaining ingredients and cook uncovered stirring occasionally, until thickened, about 30 minutes. Season to your liking with salt and pepper.

About shelley

Shelley Kramm is the founder and editor of I'm Still Standing and The DC Ladies. Learn more about her and her inspirational family here and connect with her on Twitter, Facebook, Linkedin, Google+ and on about.me.

Other places to find shelley

Comments

  1. That looks so yummy!!!

    Lauren
    http://www.laurensthoughts.com
    @lrstewar

  2. Shelley, these look delicious. Like a really filling meal. Thanks for the recipe.

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