DIFFERENT WAYS TO MAKE LASAGNA RECIPES

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PORTOBELLO LASAGNA ROLLUPS RECIPE | ELLIE KRIEGER | FOOD ...



Portobello Lasagna Rollups Recipe | Ellie Krieger | Food ... 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

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 6 servings

Number Of Ingredients 20

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.

Nutrition Facts : Calories 497 calorie, FatContent 18 grams, SaturatedFatContent 7.4 grams, SodiumContent 1108 milligrams, CarbohydrateContent 56 grams, FiberContent 12 grams, ProteinContent 26 grams

13 TASTY SIDES FOR LASAGNA – THE KITCHEN COMMUNITY



13 Tasty Sides for Lasagna – The Kitchen Community image

There's a case to be made that the classic lasagna recipe is the most popular and well-known casserole in the world. In fact, it may be one of the original famous casseroles. But what are some of the best sides for lasagna? This cheesy dish by itself is so hearty that it's basically a full

Provided by Cassie Marshall

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