Why did I pick this recipe? Well…. first of all I love pasta, second of all I love tomato sauce, third of all I love mushrooms and last but not least: the idea of rolling up lasagna started to intrigue me. I never thought of rolling up lasagna before in my life!!! Ow and did I already mention we also had to make the sauce?? So it was two recipes for the price of one!
The recipe serves six, because that is way too much for little old me I halved the recipe for the lasagna to 3 portions of 2 rollups. Somehow I managed to make 7….. Very strange!! I did make the whole recipe for the tomato sauce and used it all…. I also forgot to half the ammount of cheese….
I bought some fresh Lasagna sheets at the supermarket. I wouldn’t need to cook them and should be able to roll them up immediately according to the packaging. Easy peasy, right?? Absolutely not!!! The lasagna sheet did roll up, but since it was a tad dry and the filling was warm it soon started to break…. 😦 I only found this out after I already rolled up the first two sheets. In the picture above it’s pretty clear which ones I messed up……
So after that I just popped the sheets in boiling water for a minute or two and that seemed to work. Into the oven and voila: beautiful and tasty lasagna rollups! I absolutely loved these and will most definetely be making them again!! And soon too!!! I may use a bit more salt and pepper then though…
I can’t wait to see what the Ellionisas thought of my pick, if you’re also curious: look here
Easy Tomato Sauce
(makes 3 cups, serving size 1/2 cup)
1 tablespoon olive oil
1 medium onion, finely chopped (about 1 1/2 cups) I used red onions
2 cloves garlic, minced (about 2 teaspoons)
Two 28-ounce cans whole tomatoes, drained and the tomatoes chopped
3 tablespoons tomato paste
1 teaspoon dried oregano
1 bay leaf
Salt and freshly ground black pepper to taste
In a large saucepan, heat the oil over medium heat. Add the onion and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the remaining ingredients and cook, uncoverd, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.
Portobello Lasagna Rollups with Easy Tomato Sauce
(serves 6: serving size 2 rolls)
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 (see recipe above) or store-bought marinara sauce
One 15-ounce container part-skim ricotta cheese
One 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg, lightly beaten
Freshly ground black pepper
Pinch of ground nutmeg
1/4 cup freshly grated Parmesan I used Pecorino
3/4 cup grated part-skim mozzarella cheese (3 ounces)
Preheat the oven to 375 degrees Fahrenheit.
Cook the noodles according to the package directions. Drain well and spread them out on a sheet of aluminum foil or waxed paper to prevent them from sticking.
Heat the oil in a large skillet 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 1,5 cups of the tomato sauce, and simmer for two minutes.
In a medium bowl, combine the ricotta, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and the nutmeg.
Spread 1 cup of the remaining tomato sauce on the bottom of a 9 x 13-inch baking dish. Spread out about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1,5 tablespoons of the mushroom mixture, then roll up the noodle and stand it up or lay it down in the baking dish. Repeat with remaining noodles, ricotta mixture, and mushroom mixture. Spread the remaining 1,5 cups tomato sauce over the lasagna rolls. Top with the Parmesan and mozzarella, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.
Up next for CEiMB are two great picks, I’m already looking forward to both of them:
Oven-Fried Chicken, page 213 for November 20th, hosted by Lonely Sidecar
Macaroni and Four Cheeses, page 168 for November 27th, hosted by Supplicious