Walnut Mushroom Lasagna Rolls are a satisfying solution for a meatless meal with foods that deliver healthy dividends. A fresh spin on a classic recipe, that’s good enough for company and easy to make ahead.
Prep Time:45 mins
Cook Time:45 mins
Total Time:1 hour 30 minutes
8 ounces sliced mushrooms
1 teaspoon butter
1 teaspoon olive oil
1 garlic clove, smashed
1/4 teaspoon salt
dash red chile flakes
1 cup chopped walnuts, toasted (bake 8–10 minutes at 350 degrees)
8 lasagna noodles, cooked as package directs, drained
1 26-ounce jar marinara sauce
1 16-ounce container ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons chopped parsley
Mushrooms: Melt butter and oil in a large skillet, over medium heat. Add mushrooms, garlic, salt and red chile flakes. Stir occasionally, cooking 10-12 minutes, until mushrooms are softened and browned. Set aside to cool. Remove garlic clove.
Preheat oven to 350°F.
Walnuts lay in single layer on baking sheet, toast 8-10 minutes. Cool while preparing other ingredients.
Rolls Spoon marinara sauce into 12 x 7-inch baking dish, reserving 1 cup sauce.
In medium bowl, stir together ricotta, Parmesan, egg and parsley. Scoop into a gallon-sized plastic bag. Clip off corner of bag. Lay lasagna noodles out flat. Squeeze cheese mixture down center of each lasagna strip. Layer mushrooms over cheese. Sprinkle walnuts over mushrooms. Roll up noodles. Use a gentle touch so cheese doesn’t ooze out of noodle. Place seam-side down in baking dish. Top with remaining sauce. Bake 35-45 minutes, until heated through.