I love anything with portobello mushrooms – I am typically not so much a mushroom person, but I just love portobellos! This portobello and spinach lasagna roll ups is one of my absolute favorite recipes!
This is a great recipe for a crowd. It can be made in advance and popped in the oven about an hour before your guests arrive! THE BEST thing about this recipe is that even I can make it – and for those of you who know me (or have been reading my past posts) this is kinda a big deal!!
Give it a try – I promise you and your family will love it!
Portobello & Spinach Lasagna Roll Ups
- One dozen lasagna noodles (I like Barilla)
- 16 ounces portobello mushrooms, chopped into small pieces
- 1 (10 ounce) package frozen chopped spinach – thawed and drained
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 4 – 5 cups store bought tomato sauce (I love it with the Classico 4-Cheese)
- 1 (15 ounce) container part-skim ricotta cheese
- 1 egg (lightly beaten)
- Parmesan cheese
- 1 cup grated mozzarella cheese
Preheat oven to 375 degrees.
Heat oil in large pan over medium/high heat.
Add the mushrooms and cook until browned and the liquid has evaporated (be sure to stir occasionally – about 5-8 minutes). Stir in 1/4 teaspoon salt and 1-1/2 cups of the tomato sauce and let simmer for 3 – 5 minutes. In a seperate bowl, mix together the ricotta cheese, egg, spinach and the remaining 1/4 teaspoon of salt. Feel free to add a little pepper, if desired.
Cook the noodles according to the directions on the package. Drain well and lay out flat so the don’t stick together (I lay them out of tin foil or waxed paper.)
Cover the bottom of a 9 x 12 baking dish with about 1 cup of tomato sauce.
Spread a couple of tablespoons of the ricotta mixture along the entire lasagne noodle. Top that with a layer of the mushroom mixture. Roll the noodle up and place in the backing dish. Repeat this with all of the noodles. Spread the remainder of the tomato sauce on top of the lasagne rolls and top with the grated cheeses.
Cover the dish loosely with foil and bake for 45 minutes. Uncover and bake an additional 15 minutes.
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