Lasagna Rollups with Spinach and Portobello Mushrooms

Prep Time20 minutes | Cook Time1 hour 10 minutes | Total Time1 hour 30 minutes | Yield6 servings | Original Recipe on Taste As You Go


INGREDIENTS

  • 12 lasagna noodles
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces (about 3 medium) portobello mushrooms, chopped
  • 1/2 teaspoon kosher salt, divided
  • 4 cups tomato sauce
  • 1 15-ounce container whole milk ricotta cheese
  • 1 10-ounce package frozen chopped spinach, thawed and drained really well
  • 1 large egg, beaten
  • Freshly ground black pepper
  • Pinch ground nutmeg
  • 2/3 cup shredded Mozzarella cheese
  • 1/4 cup grated Parmesan cheese


INSTRUCTIONS

  1. Preheat the oven to 375°F.
  2. Cook the noodles to al dente according to the package directions. Drain the noodles well and spread them out onto a board lined with aluminum foil or waxed paper to prevent the noodles from sticking together.
  3. While the noodles are cooking, heat the olive oil in a large skillet over medium-high heat. Add the chopped mushrooms and cook, stirring occasionally, until the mushrooms have browned and the liquid in the pan has evaporated, about 4-5 minutes.
  4. Season the mushrooms with 1/4 teaspoon of kosher salt. Stir in 1 1/2 cups of the tomato sauce. Lower the heat to medium and simmer the mushrooms and sauce for 2 minutes.
  5. In a medium bowl, combine the ricotta cheese, spinach, beaten egg, the remaining 1/4 teaspoon of kosher salt, a few grinds of fresh black pepper, and the pinch of nutmeg.
  6. Spread 1 cup of tomato sauce on the bottom of a 9x12" baking dish.
  7. Spread about 2 tablespoons of the spinach and ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture. Roll the noodle and place seam-side-down into the baking dish. Repeat with the remaining noodles.
  8. Pour 1 1/2 cups of tomato sauce over the lasagna rolls. Top with the grated cheeses and cover loosely with aluminum foil. Bake the lasagna rolls for 45 minutes.
  9. Uncover the lasagna rollups and bake for an additional 15 minutes, or until the cheese has melted and the tomato sauce is bubbling.
  10. Remove from the oven and allow to sit for 5 minutes before serving.

Recipe by Michelle Rittler | Taste As You Go // Adapted from Food Network


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