Ellie's Portobello Lasagna Rollups

By Ellie Krieger, MS, RD

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Meaty, earthy mushrooms are the perfect complement for hearty whole wheat noodles. Smothered in tomato sauce and prepared with three cheeses, this updated lasagna dish is old-fashioned delicious.

Ingredients

  • 12 whole wheat lasagna noodles (about 3/4 pound)
  • 2 teaspoons of olive oil
  • 12 ounces of Portobello mushrooms, chopped
  • 1/2 teaspoon of salt
  • 4 cups Easy Tomato Sauce or store bought marinara sauce
  • 1 (15 ounce) container of part-skim ricotta cheese
  • 1 (10 ounce) package of frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 large egg, lightly beaten
  • Freshly ground pepper
  • Pinch of ground nutmeg
  • 1/4 cup grated parmesan cheese
  • 3/4 cup grated part-skim mozzarella cheese (3 ounces)

Cooking Instructions

  1. Preheat the oven to 375 degrees F.
  2. Cook the noodles al dente according to the directions on the package. Drain them well and spread them out on a sheet of aluminum foil or wax paper to prevent them from sticking.
  3. Heat the oil in a large skillet over a 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 salt, stir in 1-1/2 cups of the tomato sauce, and simmer for 2 minutes.
  4. In a medium bowl combine the ricotta, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and the nutmeg.
  5. Spread 1 cup of the remaining tomato sauce on the bottom of a 9x13-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, ricotta mixture, and mushroom mixture. Spread the remaining 1-1/2 cups tomato sauce over the lasagna rolls. Top with the Parmesan and mozzarella, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.

Recipe provided courtesy of Ellie Krieger. © 2008-2009 In Balance, LLC. All Rights Reserved.

To learn more about Ellie Krieger, MS, RD -- New York Times bestselling author and host of Food Network’s Healthy Appetite -- go to www.elliekrieger.com.

This content originally appeared in The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger (The Taunton Press, 2008).

For more of Ellie Krieger's recipes, eat-smart advice, and tips, check out her Kaboose column, Great Food, Healthy Family.


Nutrition Facts


Servings per Recipe:

6 (2 rolls each)

Amount Per Serving

Calories: 500
Total fat: 18g
  Mono: 4.3g
  Poly: 1.2g
  Sat: 7.5g
Protein: 26g
Carb: 56g
Fiber: 12g
Chol: 76mg
Sodium: 1110mg

Servings:

6 (2 rolls each)


This dish is an excellent source of calcium, fiber, iron, niacin, potassium, riboflavin, thiamin, vitamin A, and vitamin C, and a good source of copper, pantothenic acid, and selenium.

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