Lasagna Rollups with Spinach and Portobello Mushrooms

 

Michelle Rittler of Taste As You Go shares her recipe for Lasagna Rollups with Spinach and Portobello Mushrooms.

What you will need

12 lasagna noodles

1 tablespoon extra-virgin olive oil

12 ounces (about 3 medium) portobello mushrooms, chopped

1/2 teaspoon kosher salt, divided

4 cups tomato sauce

1 15-ounce container whole milk ricotta cheese

1 10-ounce package frozen chopped spinach, thawed and drained really well

1 large egg, beaten

Freshly ground black pepper

Pinch ground nutmeg

2/3 cup shredded Mozzarella cheese

1/4 cup grated Parmesan cheese

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