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.
| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Cook: | 1 hr 10 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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 |
| Total Fat | 18 grams |
| Saturated Fat | 7.4 grams |
| Sodium | 1108 milligrams |
| Carbohydrates | 56 grams |
| Dietary Fiber | 12 grams |
| Protein | 26 grams |
Reviews
Excellent. Will definitely make again. Probably put a bit more stuffing in each rollup, and more cheese on top than called for. It was so delicious, and I did not think it was too time consuming at all. My husband loved it. Said I should make when we have company!
love this way of making a lasagna that I have never seen and how the meat was replaced with some veggies and the homemade tomato sauce gives the touch, a delicious choice, and healthy at the same time.
Thought it was creative how many different ways you are able to make this dish just a bit healthier with each ingredient- part skim mozz & ricc, whole grain pasta. Mushrooms for the fiber and the protein. Awesome!
I feel as though this is a wonderful recipe first of all. I love how whole grain pasta was used instead of regular pasta, I love how you incorporated vegetables instead of meat, as well as a low fat/ skim ricotta cheese was used as well. By incorporating these ingredients you have dropped the calorie and fat intake tremendously. Not only will this dish continue to be flavorful but it will be a more healthier option as well. good job this is absolutely going on my must try list.
Love your use of whole grain pasta which is a good source of fiber along with the use of part skim ricotta and mozzarella which contains less fat. Let’s not forget the mushrooms and all the health benefits from the protein to the antioxidants down to again fiber. Also it taste great due to all the fresh ingredients added
Sounds good ! Im going to try this
Never had rolled up lasagna before but I love the idea of the vegetable added!
never tried rolling them up looks way easier than layers
Scott e keller
I chose not to roll these and just made a layered lasagna. Worked out perfect.