Sunday, June 27, 2010
Portobello Mushroom Lasagna Rollups
I'm on a roll this month... two dinner posts in 2 weeks. That's more than I've posted all year! Anyway, last week the hubs and I stopped in Wegman's and realized how much better their produce is than our local Shoprite and Acme stores. It was sort of an inspiration to pick a bunch of new recipes and head to Wegman's for the ingredients. One of the recipes I chose was from one of my favorite Food Network chefs, Ellie Krieger. I got a couple of her cookbooks, of which 3 of this week's dinner recipes are coming from. Tonight's dinner was from The Food You Crave. If you don't have her cookbooks, I highly recommend hers. Her recipes are always so balanced in nutrition and flavor. Granted, I always add a bit more salt to my recipes, but I'd rather it taste good than feel like I have to force-feed myself bland, healthy food.
One of the first things I changed about her recipe was the tomato sauce. Her recipe calls for the tomato sauce which she has a recipe for in the book. I wanted to make this dish as simple as possible, so I just used crushed tomatoes and added some Italian seasoning, a pinch of salt here and there, and some crushed red pepper to add some flavor. These simple changes really elevated the flavor in this dish and I was more than pleased with the way this dish turned out. Which says a lot because..... I thought I hated mushrooms! Back to the Wegman's thing, their portobello mushrooms were just perfect. And the organic mushrooms were the same price as the regular, so that was a no-brainer decision.
PORTOBELLO MUSHROOM LASAGNA ROLLUPS
Adapted from: Ellie Krieger's The Food You Crave
10 lasagna noodles
2 tsp olive oil
2-3 portobello mushrooms (stems and gills removed), chopped
1 can crushed tomatoes with basil (use an extra can and season accordingly if you like extra sauce)
crushed red pepper
one 15 oz. container part-skim ricotta cheese
one 10 oz. package frozen, chopped spinach, thawed & squeezed dry
1 large egg
1 cup grated mozzarella cheese
1. Preheat oven to 375 degrees.
2. Cook lasagna noodles according to package directions. Drain and lay flat on parchment paper.
3. Heat oil over medium-high heat. Add chopped mushrooms and cook, stirring occasionally, until moisture has evaporated. Add a pinch of salt, a touch of Italian seasoning, crushed red pepper to taste, and 1-2 ladles of crushed tomato straight out of the can. Simmer about 2 minutes. Remove from heat.
4. In a medium bowl, whisk egg and ricotta cheese together. Add a pinch of salt and black pepper to taste. Stir in spinach.
5. Spread 1 ladle of crushed tomato straight from the can in the bottom of a 9x13 baking dish.
6. Spread about 2 Tbsp of the ricotta mixture along the length of a lasagna noodle. Spoon about 2 Tbsp of the mushroom mixture on top of the ricotta mixture on the lasagna noodle. Roll the noodle and place in baking dish, seam side down. Repeat for remaining lasagna noodles.
7. With your remaining crushed tomatoes, add a pinch of salt, Italian seasoning and crushed red pepper to taste directly to the can. Stir until combined. Ladle the seasoned crushed tomatoes over your lasagna rollups.
8. Top with a sprinkle of parmesan cheese over each rollup. Top with grated mozzarella.
9. Top with foil and bake for 45 minutes. Remove foil and bake an additional 10 minutes or until the mozzarella is lightly browned.
I made this dinner after a long day of work on my feet and it was a cinch. I even did some of the dishes before I went to sit down! I was admittedly a little nervous about whether I would like this or not - mainly because of my fear of mushrooms, but alas, I was more than pleasantly surprised to find how much I (and the hubs!) liked this dish. And I'm even happier considering the vegetables that are incorporated into it. I need to eat more vegetables and this is a great way to do so. I hope you enjoy this one as much as we did!