The spinach and portobello mushrooms in the filling of these lasagna rollups make this dish a hearty one. So hearty that you won't even miss the meat!
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| Lasagna Rollups with Spinach and Portobello Mushrooms |
In my nearly six years of food blogging, I've learned quite a lot. Unfortunately, I have yet to learn how to photograph dishes prepared in a baking dish in such a way that makes them actually look appetizing. Usually, the food just looks like an amorphous blob of stuff on a plate, and rather than attempt to style said blob, I wind up sitting down to dinner frustrated because I wasn't able to make the food look pretty for the camera.
While the photos I took of these
Lasagna Rollups with Spinach and Portobello Mushrooms after they came out of the oven aren't what I'd call "perfect", they're certainly a step above the photos I've previously produced, so we're just going to go with it. Instead of presenting you with impeccably plated pieces of lasagna that show each layer in stunning detail (without gobs of cheese oozing out all over the place), I'm presenting the rollups "as is" and giving you the chance to see the food as Stephen and I see it right before we eat it.
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| Spinach and Ricotta Mixture |
There are multiple steps that need to be completed before you can put these lasagna rollsups in the oven to bake. With that in mind, I wouldn't recommend attempting these dish on a weeknight unless you know you're going to have some time to devote to assembling each roll or unless you're going to have an extra pair of hands to help.
I made the mistake of trying to make these by myself in the middle of the week and I was exhausted by the time dinner was ready. Plan to make these lasagna rollups on a night when you'll be able to fully enjoy your efforts.
(And on a night when the person in charge of dish duty is willing to clean up your mess. *ahem*)
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| Lasagna Rollups with Spinach and Portobello Mushrooms |
While your lasagna noodles are boiling, you're going to want to make the spinach and ricotta mixture. You'll also want to saute the portobello mushrooms until they're browned and all of the liquid that's released into the pan evaporates. Stir some tomato sauce into the mushrooms and then prepare assemble the bundles.
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| Lasagna Rollups with Spinach and Portobello Mushrooms |
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| Lasagna Rollups with Spinach and Portobello Mushrooms |
Lay a cooked lasagna noodle flat on your work surface and spread the spinach and ricotta mixture in an even layer over the noodle. Next, top the spinach and ricotta with the mushrooms. Then, beginning on one of the shorter ends, roll the noodle up gently, making sure not to press down on the bundle too much to prevent the layers from spilling out the sides.
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| Lasagna Rollups with Spinach and Portobello Mushrooms |
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| Lasagna Rollups with Spinach and Portobello Mushrooms |
Snuggle each lasagna rollup into a baking dish and top with tomato sauce and cheese before sliding into the oven to bake.
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| Lasagna Rollups with Spinach and Portobello Mushrooms |
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| Lasagna Rollups with Spinach and Portobello Mushrooms |
Bake until the cheese has melted and the sauce has started to bubble. When you remove the lasagna rollups from the oven, allow them to sit for 5 minutes before serving.
I promise, they taste way better than they look on the plate. ;-)
Lasagna Rollups with Spinach and Portobello Mushrooms
Prep Time:
20 minutes | Cook Time:
1 hour 10 minutes | Total Time:
1 hour 30 minutes | Yield:
6 servings | Printable Recipe
INGREDIENTS
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12
lasagna noodles
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1 tablespoon
extra-virgin olive oil
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12 ounces (about 3 medium)
portobello mushrooms, chopped
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1/2 teaspoon
kosher salt, divided
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4 cups
tomato sauce
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1 15-ounce container
whole milk ricotta cheese
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1 10-ounce package
frozen chopped spinach, thawed and drained really well
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1 large
egg, beaten
- Freshly ground black pepper
- Pinch ground nutmeg
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2/3 cup
shredded Mozzarella cheese
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1/4 cup
grated Parmesan cheese
INSTRUCTIONS
- Preheat the oven to 375°F.
- 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.
- 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.
- 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.
- 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.
- Spread 1 cup of tomato sauce on the bottom of a 9x12" baking dish.
- 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.
- 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.
- Uncover the lasagna rollups and bake for an additional 15 minutes, or until the cheese has melted and the tomato sauce is bubbling.
- 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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