Portobello Lasagna Rollups

Name: Portobello Lasagna Rollups
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 6 servings Freshly ground black pepper; 2 kilograms whole tomatoes, drained, chopped; 1 egg, lightly beaten; 283 grams package frozen chopped spinach, thawed and drained; 2 cloves garlic, minced; 1 pinch Pinch ground nutmeg; 6 servings Kosher salt and freshly ground black pepper; 1 Tbsp olive oil; 2 teaspoons olive oil; 1 medium onion, finely chopped; 1 teaspoon dried oregano; 59 milliliters grated Parmesan; 158 milliliters ounces grated part-skim mozzarella cheese (about; 425 grams part-skim ricotta cheese; 340 grams portobello mushrooms, chopped; 1 teaspoons salt; 3 Tbsps tomato paste; 340 grams 12 whole-wheat lasagna noodles (about

The recipe Portobello Lasagna Rollups could satisfy your Mediterranean craving in roughly 1 hour and 30 minutes. This main course has 475 calories, 27g of protein, and 15g of fat per serving. This recipe serves 6. This recipe covers 42% of your daily requirements of vitamins and minerals. A mixture of portobello mushrooms, part-skim mozzarella cheese, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

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Oven

Cook the noodles to al dente according to the directions on the package.

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Pasta

Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

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Spread

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Aluminum Foil

Heat the oil in a large saute pan over medium-high heat.

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Cooking Oil

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Frying Pan

Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of the salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper and nutmeg.

Ingredients you will need

Ricotta Cheese

Tomato Sauce

Mushrooms

Spinach

Nutmeg

Pepper

Salt

Egg

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Bowl

Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-inch baking dish.

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Tomato Sauce

Spread

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Baking Pan

Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles.

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Mushrooms

Pasta

Ricotta Cheese

Spread

Roll

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Baking Pan

Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.

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Sauce

Roll

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Oven

Aluminum Foil

In a large pot, heat the oil over medium heat.

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Cooking Oil

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Pot

Add the onions and cook, stirring occasionally, until soft, about 5 minutes.

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Onion

Add the garlic and cook for 2 minutes longer.

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Garlic

Add the tomato paste, dried oregano, whole tomatoes and bay leaf, and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Tomato

Dried Oregano

Tomato Paste

Bay Leaves

Equipment

Ingredients

Servings:

bay leaf 6servings

Freshly ground black pepper 2kilograms

whole tomatoes, drained, chopped 1

egg, lightly beaten 283grams

package frozen chopped spinach, thawed and drained 2cloves

garlic, minced 1pinch

Pinch ground nutmeg 6servings

Kosher salt and freshly ground black pepper 1Tbsp

olive oil 2teaspoons

olive oil 1medium

onion, finely chopped 1teaspoon

dried oregano 59milliliters

grated Parmesan 158milliliters

ounces grated part-skim mozzarella cheese (about 425grams

part-skim ricotta cheese 340grams

portobello mushrooms, chopped 1teaspoons

salt 3Tbsps

tomato paste 340grams

12 whole-wheat lasagna noodles (about

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.