Portobello Lasagna Rolls
-10 Lasagna Noodles (cook a couple extra in case they tear while cooking)
-8 oz of Portobello Mushrooms
-1/2 tsp Salt
-4 cups Marinara Sauce (about 2 jars)
-1 (15 oz) container of Ricotta Cheese
-5 oz of chopped Frozen Spinach- thawed and drained
-1 lightly beaten Egg
-1/8 tsp Pepper
-Dash of Nutmeg
-3 oz (2/3 cup) of Part-Skim Mozzarella Cheese
-1 tbsp Olive Oil
First preheat your oven to 375 degrees and cook your lasagna noodles according to the package directions. Drain the noodles well and lay them on wax paper or aluminum foil. This prevents the noodles from sticking. Give the portobello mushrooms a fairly good chop. Then heat a pan over medium heat with olive oil and saute the mushrooms until they are browned. Add 1-1/2 cup of Marinara sauce to the mushrooms and let them simmer for 2 minutes. In a bowl, combine the ricotta cheese, egg, chopped spinach, pepper, salt and dash of nutmeg.
To construct the lasagna rolls, spread 2 tbsp of ricotta mixture on 2/3 of each lasagna rolls. Then spread 1-1/2 tbsp of mushroom sauce over the ricotta mixture. Pour 1 cup of marinara sauce on the bottom of a 9x13 baking dish. Roll up the noodles nice and tight.
Place the lasagna rolls in the baking dish and top them with the remaining 1-1/2 cups of marinara and the 2/3 cup of mozzarella cheese. Cover with foil and bake for 45 minutes. After 45 minutes, remove the foil and bake uncovered for 15 minutes so the cheese can melt and get bubbly.