Monday, May 24, 2010

Tuesday: Portobello Lasagna Rolls

Super delicious meal! This Ellie Krieger dish took a little long to make (if you are short on time, just do bottled tomato sauce instead of homemade), but was so worth all the effort. The flavors were very rich, and the homemade tomato sauce was delicioso! You can easily freeze the rolls if you have a ton of leftovers. The Prep Ahead section will come in handy with this meal; make sure to check it out below before making this dish.

Lasagna Rolls Recipe
6-8 servings
12 whole-wheat lasagna noodles  
2 tsp olive oil
12 oz portabello mushrooms, chopped ( I used baby bellas that were already pre-chopped)
1/2 tsp salt, divided
4 cups Easy Tomato Sauce, recipe follows or store bought marinara sauce
1 (15oz) part-skim ricotta cheese
1 cup chopped up fresh spinach or 1 (10oz) frozen, chopped
spinach, thawed and drained
1 egg, lightly beaten
Freshly ground pepper
Pinch of ground nutmeg
1/4 cup Parmesan, grated
3 oz part-skim mozzarella cheese, grated (2/3 cup) 

1. Preheat oven to 375* Fahrenheit. Cook the noodles about 7 minutes or until el dente. Drain and then spread them out on aluminum foil or waxed paper to prevent them from sticking. 
2. Heat oil in a large saute pan over medium-high heat. Add mushrooms and cook, stirring occasionally until browned, about 5 minutes. Season with 1/4 tsp salt. Stir in 1 1/2 cup of tomato sauce and simmer for 2 minutes. 
3. In a medium bowl combine ricotta, spinach, egg and remaining 1/4 tsp salt, couple turns of ground pepper and nutmeg. 
3. Spread 1 cup of tomato sauce on the bottom of 9x12 inch baking dish. 
 4. Spread about 2 TB of ricotta mix on to a lasagna noodle. 
5. Top with 1 1/2 TB of mushroom mixture. 
6. Roll the noodle and place it into baking dish. Repeat with remaining noodles.
7. Spread remaining 1 1/2 cups sauce over lasagna rolls. 
8. Top with grated cheeses. 
9. Cover loosely with foil and bake for 45 minutes. Uncover and bake for another 15 minutes more.

 Easy Tomato Sauce Recipe 

 1 TB olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 (28oz) cans of whole tomatoes, drained and chopped or 2 (28oz)
cans of diced tomatoes, drained
3 TB tomato paste
1 tsp dried oregano
1 bay leaf 

 In a large pot, heat oil over medium heat. Add onion, cook until soft about 5 minutes. Add garlic and cook for 2 more minutes. Add remaining ingredients and let simmer uncovered for about 30 minutes until thickened. Season with salt and pepper to taste. Use on Lasagna Rolls above. 
Love this sauce? Make double and use for a different meal over whole-wheat spaghetti topped with fresh Parmesan cheese.

Plan and Prep Ahead

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.

~If making Easy Tomato Sauce, cook ahead of time and store in airtight container in fridge.
~Grate cheeses ahead of time and store in airtight container in fridge. 
~Cook mushrooms, mix with the tomato sauce and store in fridge until ready to use. Heat up in microwave for a couple minutes before using. 
~Make Ricotta cheese mixture minus the egg ahead of time and store in fridge. Remember to add egg when ready to use. 


Who likes to CHANGE IT UP?

~Instead of topping lasagna rolls with Parmesan and mozzarella try swiss, monterrey or Gruyere cheese.
~Does your family not like mushrooms? Try steamed chopped broccoli, bell pepper . 
~Try chopped swiss chard instead of spinach.
~Swap out ricotta for low fat cottage cheese. 



Anonymous said...

Frankie would love this! - Renee

The Rhodes Family said...

Does he like lasagna?


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