Alex loves lasagna, but to be more specific, he loves his mom’s lasagna. After trying to replicate her recipe, I realized that I love this cheese-packed dish myself. I just needed a version (besides the classic vegetable) that was meat-free. That’s when I found this delicious recipe. Not only did I discover a yummy dish, but an easier way to create and serve this classic.
- 12 lasagna rolls
- 2 tsp of olive oil
- 12 oz portobello mushrooms, chopped
- 1/2 tsp of salt
- 4 cups of tomato sauce (marinara)
- 1 15 0z container of part-skim ricotta cheese
- 1 10 oz package of frozen, chopped spinach, thawed and drained
- 1 egg, lightly beaten
- ground pepper
- pinch of ground nutmeg
- 1/4 cup grated Parmesan
- 3 oz grated part-skim mozzarella cheese (2/3 cup)
- Preheat the oven to 375. Cook the noodles al dente, and spread the noodles onto aluminum foil or a non stick surface.
- Cook the mushrooms in the oil and season with salt. Stir in 1 1/2 cups of the marinara and simmer for 2 minutes.
- In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 tsp of salt, some pepper, and nutmeg.
- Spread 1 cup of marinara on the bottom of the 9X12 in pan/baking dish. Place layer of noodles on the bottom of the dish and spread 2 tbsp of the cheese mixture onto the noodles.
- Top the noodles with mushroom mixture and roll the noodles. Repeat with remaining noodles. Spread the rest of the Parmesan cheese and sauce over the noodles and bake for 45 minutes, covered loosely with foil. Uncover and bake for 15 more minutes.
**Recipes courtesy of Ellie Krieger; photo courtesy of Food Network.