Lasagna rolls with mushrooms and spinach

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 497, total fat 18 G., saturated fats 7 G., proteins 26 G., carbohydrates 56 G., fiber 12 G., cholesterol 0 mg, sodium 1108 mg, sugar 0 G.

Unlike traditional layered lasagna, this version of the casserole is made with noodle rolls stuffed with a cheese and mushroom filling, arranged in an even layer in a baking dish, topped with tomato sauce, and sprinkled with grated cheese. Semi-skim cheeses—ricotta and mozzarella—as well as aromatic portobello mushrooms instead of meat significantly reduce the calorie content of the lasagna, while the Parmesan cheese and sauce retain a traditional flavor. You can make the tomato sauce according to Ellie Krieger's recipe or use store-bought marinara. Either way, the lasagna will be delicious, filling, and deliciously gooey.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Lasagna

12 whole grain lasagna noodles (about 350g)
2 tsp olive oil
340 g portobello mushrooms, chopped
0.5 tsp salt
4 cups plain tomato sauce (see recipe below), or store-bought marinara sauce
1 package (425 g) semi-skimmed ricotta
1 package (280g) frozen chopped spinach, thawed and squeezed out
1 egg, lightly beaten
A pinch of ground nutmeg
110 g grated semi-skimmed mozzarella (about 2/3 cup)
1/4 tbsp. grated parmesan

Simple tomato sauce

1 tbsp. l. olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
3 tablespoons tomato paste
1 teaspoon dried oregano
2 x 800g cans of whole tomatoes in their own juice, chopped (drain the liquid)
1 bay leaf

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Cook the lasagna noodles until al dente according to the package directions. Drain and place the noodles on foil or waxed paper to prevent them from sticking together.

Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown and the liquid has evaporated, about 5 minutes. Sprinkle with 1/4 teaspoon of salt. Stir in 1 1/2 cups of tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta, spinach, egg, the remaining 1/4 teaspoon of salt, some freshly ground black pepper, and nutmeg.
Spread 1 cup tomato sauce in the bottom of a 9 x 13-inch baking dish and spread it out. Spread about 2 tablespoons of the ricotta mixture over one lasagna noodle. Top with about 1.5 tablespoons of the mushroom mixture, roll the noodles into a log, and place them in the baking dish. Repeat with the remaining noodles.
Spread the remaining 1.5 cups of sauce over the lasagna rolls. Sprinkle with grated cheese, cover loosely with foil, and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes.

Simple tomato sauce

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for another 2 minutes. Add the tomato paste, dried oregano, whole tomatoes, and bay leaf and simmer, uncovered, stirring occasionally, until the sauce thickens, about 30 minutes. Season with salt and pepper to taste.

Categories:

recipe / Healthy eating / Low-calorie dishes / Calorie content of prepared meals / Comfort food / Dinner / Main courses / Pasta / Vegetables and mushrooms / / Italian cuisine / Ellie Krieger

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