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

Portobello Lasagna Rollups might be just the main course you are searching for. This recipe covers 42% of your daily requirements of vitamins and minerals. One serving contains 475 calories, 27g of protein, and 15g of fat. This recipe serves 6. It is a budget friendly recipe for fans of Mediterranean food. Head to the store and pick up bay leaf, part-skim mozzarella cheese, kosher salt and pepper, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Equipment you will use

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

Equipment you will use

Oven

Aluminum Foil

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

Ingredients you will need

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