The Food Network website recommended that I try Ellie Krieger’s portobello lasagna rollups. These were very easy to make kosher – they are vegetarian, anyway. I didn’t use portobellos, just because they were kind of expensive. You can use any mushrooms, but I like the baby bellos, and they weren’t much more expensive than the white button variety.
This is pretty much a meal in one dish, with mushrooms providing the meaty texture, spinach, and ricotta cheese. It is also a great make-ahead meal (it freezes pretty well) and although it takes a while, it’s definitely worth it. Next time, I’m going to forgo rolling all those lasagna noodles and stuff either manicotti or jumbo shells with the cheese and mushroom mixtures.
- 12 lasagna noodles
- 1 package mushrooms
- olive oil
- 24 oz. marinara sauce
- 2 cups ricotta cheese (I used part-skim)
- 1 package of frozen spinach, thawed and drained
- 1 egg
- a few handfuls of muenster cheese
- Cook the lasagna noodles according to directions on package. Let cool on wax paper, to prevent from sticking.
- Heat the oil in a large pan over medium heat. Chop the onions and place in pan, stirring occasionally. Cook for about 10 minutes. Add some salt and a cup of the tomato sauce and simmer for two minutes.
- Mix the ricotta cheese, egg, spinach, salt, and pepper in a medium bowl.
- Spread about 1 cup of tomato sauce on the bottom of a 9×13 baking dish. Spread about 2 tablespoons of the ricotta mixture on a lasagna noodle. Spoon the edge with about 1 tablespoon of the mushrooms. Roll and place in baking dish. Repeat with all the noodles.
- Pour extra mushroom mixture on top. Top with the rest of the sauce and sprinkle with cheese. Cover and bake at 375 for 45 minutes. Uncover and bake for another hour.