Best 2 Portobello Lasagna Rollups Recipes

Portobello lasagna rollups are a delicious and versatile dish that can be enjoyed by vegetarians and meat-eaters alike. They are made with portobello mushrooms that are stuffed with a mixture of ricotta cheese, spinach, and Italian herbs, then rolled up and baked in a tomato sauce. The result is a hearty and flavorful meal that is perfect for any occasion. Whether you are looking for a quick and easy weeknight dinner or a special dish to serve at a party, portobello lasagna rollups are sure to impress.

Let's cook with our recipes!

PORTOBELLO LASAGNA ROLLUPS

Portobello Lasagna Rollups image

Part-skim ricotta and mozzarella keep the fat count low in these cheesy roll-ups, while a little bold-flavored Parmesan goes a long way flavor-wise.

Provided by Ellie Krieger

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 20

Ingredients

12 whole-wheat lasagna noodles (about 3/4 pound)
2 teaspoons olive oil
12 ounces portobello mushrooms, chopped
1/2 teaspoon salt
4 cups Easy Tomato Sauce, recipe follows, or store-bought marinara sauce
One 15-ounce container part-skim ricotta cheese
One 10-ounce package frozen chopped spinach, thawed and drained
1 egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
3 ounces grated part-skim mozzarella cheese (about 2/3 cup)
1/4 cup grated Parmesan
1 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
3 tablespoons tomato paste
1 teaspoon dried oregano
Two 28-ounce cans whole tomatoes, drained, chopped
1 bay leaf
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Cook the noodles to al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.
Heat the oil in a large saute pan over medium-high heat. 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.
Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-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, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. 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.
In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. 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.

GRILLED CHICKEN AND PORTOBELLO LASAGNA ROLLUPS

Grilled Chicken and Portobello Lasagna Rollups image

A different take on lasagna, these rollups have a filling of grilled chicken breast, sauteed portobello mushrooms, spinach and cheese. They are wonderful with a side salad and hot garlic bread.

Provided by Rachel Hardy Cunningham

Categories World Cuisine Recipes European Italian

Time 1h30m

Yield 9

Number Of Ingredients 13

Ingredients

18 lasagna noodles, cooked and drained
2 cups marinara sauce
1 teaspoon vegetable oil
2 portobello mushrooms, diced
1 cup frozen chopped spinach
2 cups diced cooked chicken
1 (15 ounce) container ricotta cheese
½ cup grated Parmesan cheese
1 teaspoon dried oregano
salt and ground black pepper to taste
2 cups Alfredo sauce
1 cup shredded mozzarella cheese
¼ cup pine nuts

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite, about 8 minutes; drain and rinse.
Preheat oven to 375 degrees F (190 degrees C). Spread the marinara sauce in the bottom of a 9x13 glass baking dish; set aside.
Heat oil in a skillet over medium heat; cook and stir mushrooms until they soften, about 5 minutes. Stir in spinach, and cook until hot; remove from heat.
Stir together the chicken, ricotta cheese, Parmesan cheese, oregano, and the cooked spinach mixture in a large bowl. Season to taste with salt and black pepper. Spread about 1/4 cup of the mixture on each lasagna noodle. Roll the noodle up, and place seam-side down into the prepared baking dish. Repeat for each noodle. Spoon Alfredo sauce over the rollups.
Bake, covered, in the preheated oven for 40 minutes. Uncover; sprinkle with mozzarella cheese and pine nuts. Return to the oven and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes. Serve hot.

Nutrition Facts : Calories 602.7 calories, Carbohydrate 50.8 g, Cholesterol 74.2 mg, Fat 32.1 g, Fiber 4.2 g, Protein 30 g, SaturatedFat 12.7 g, Sodium 1003.8 mg, Sugar 9.3 g

Tips:

To make the portobello lasagna rollups, you will need portobello mushrooms, lasagna noodles, ricotta cheese, mozzarella cheese, Parmesan cheese, spinach, onion, garlic, olive oil, salt, pepper, and marinara sauce.
To prepare the portobello mushrooms, remove the stems and gills. Brush the mushrooms with olive oil and season with salt and pepper. Bake the mushrooms for 15-20 minutes, or until they are tender.
While the mushrooms are baking, cook the lasagna noodles according to the package directions. Drain the noodles and set aside.
In a large bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, spinach, onion, garlic, olive oil, salt, and pepper. Mix well.
Spread a thin layer of marinara sauce in a baking dish. Place a portobello mushroom on top of the sauce. Spread some of the ricotta cheese mixture on the mushroom. Top with a lasagna noodle.
Repeat the layering process until all of the ingredients have been used. Top the lasagna rollups with mozzarella cheese and Parmesan cheese.
Bake the lasagna rollups for 20-25 minutes, or until the cheese is melted and bubbly.
Let the lasagna rollups cool for a few minutes before serving.

Conclusion:

Portobello lasagna rollups are a delicious and easy-to-make meal. They are perfect for a weeknight dinner or a special occasion. With their combination of savory flavors and textures, these rollups are sure to please everyone at the table.