Portobello Lasagna Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 lasagna noodles2 tsp extra virgin olive oil12 oz portobello or cremini mushrooms, chopped2 cloves minced garlic1/2 tsp salt4 cups tomato pasta sauce (I like to use Hunt's Traditional, because it's lower in sugar and sodium)1 cup part-skim ricotta cheese1 cup firm tofu1 (10oz) package frozen chopped spinach, thawed and drainedFresh ground black pepperPinch ground nutmeg3 oz finely shreaded part-skim mozzarella cheese
Preheat oven to 375 degrees F. Cook lasagna noodles al dente per package directions. Drain well and spread noodles onto waxed paper so they don't stick or tear. Cube and boil tofu for about 5 minutes to eliminate the beany taste. Set tofu aside on some paper towels to cool.
Heat olive oil in a skillet over medium high heat and saute mushrooms for about 3 minutes, then add garlic. Cook another 2 minutes or until mushrooms are browned and all the moisture has evaporated. Sprinkle 1/4 teaspoon of the salt on the mushrooms and add 1-1/2 cups of the pasta sauce. Reduce heat and simmer for 2-3 minutes. Remove from heat.
Squeeze most of the extra moisture out of the tofu with your hands, and squish into ricotta-like texture. In a medium size bowl, combine the ricotta, crumbed tofu, spinach, remaining 1/4 teaspoon salt, and a pinch each of nutmeg and black pepper.
Spread 1 cup of pasta sauce in the bottom of a 9 x 12 inch baking dish. Spoon about 2 tablespoons of ricotta mixture onto a lasagna noodle, top with about 1-1/2 tablespoons of mushroom mixture, roll noodle securely and place into baking dish. Repeat with remaining pasta. Spread the last of the pasta sauce over the rolls, and sprinkle with mozzarella cheese. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes. Makes about 8 2-roll servings. Great with a salad of mixed baby greens and a red wine vinaigrette, and some homemade garlic bread!
Heat olive oil in a skillet over medium high heat and saute mushrooms for about 3 minutes, then add garlic. Cook another 2 minutes or until mushrooms are browned and all the moisture has evaporated. Sprinkle 1/4 teaspoon of the salt on the mushrooms and add 1-1/2 cups of the pasta sauce. Reduce heat and simmer for 2-3 minutes. Remove from heat.
Squeeze most of the extra moisture out of the tofu with your hands, and squish into ricotta-like texture. In a medium size bowl, combine the ricotta, crumbed tofu, spinach, remaining 1/4 teaspoon salt, and a pinch each of nutmeg and black pepper.
Spread 1 cup of pasta sauce in the bottom of a 9 x 12 inch baking dish. Spoon about 2 tablespoons of ricotta mixture onto a lasagna noodle, top with about 1-1/2 tablespoons of mushroom mixture, roll noodle securely and place into baking dish. Repeat with remaining pasta. Spread the last of the pasta sauce over the rolls, and sprinkle with mozzarella cheese. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes. Makes about 8 2-roll servings. Great with a salad of mixed baby greens and a red wine vinaigrette, and some homemade garlic bread!
Nutritional Info Amount Per Serving
- Calories: 332.5
- Total Fat: 9.9 g
- Cholesterol: 15.7 mg
- Sodium: 638.5 mg
- Total Carbs: 46.9 g
- Dietary Fiber: 4.8 g
- Protein: 20.3 g
Member Reviews
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EELS4PEELS
I Love this version of Lasagna Rolls. I used a 12 oz. Package of tofu and just a few tbsp of the ricotta and it turned out delicious! Huge Servings Too!! Thanks for the recipe! It is now in my weekly rotation! - 2/8/12
Reply from TIPSYVIXEN (2/8/12)
Glad you like it! It's one of my favorites too :) I will have to your variation- I'd love to increase the serving size!