Lasagna “Wrap-Ups” Stuffed with Sliced Portobellos, Herbed-Ricotta Cheese, Roasted Peppers and Spinach, topped with Fire-Roasted Tomato Sauce and Mozzarella recipes
This recipe reimagines classic lasagna as elegant individual 'wrap-ups.' Lasagna noodles are filled with a savory blend of herbed ricotta, roasted portobello mushrooms, sweet roasted peppers, and fresh spinach. These rolled pasta parcels are then nestled in a rich fire-roasted tomato sauce, topped with mozzarella, and baked until bubbly and golden. It’s a sophisticated, comforting, and portion-controlled vegetarian dish.
Equipment
- 1 Large Pot For cooking lasagna noodles
- 1 Large Skillet or Dutch Oven For preparing the tomato sauce
- 2 Mixing Bowls For ricotta mixture and portobello seasoning
- 1 Baking Dish (9x13 inch) For assembling and baking the wrap-ups
- 1 Sheet Pan For roasting portobello mushrooms
Ingredients
Main
- olive oil
- 4 medium portobello mushrooms stems and gills removed, each sliced into 9 slices
- salt
- black pepper
- 22 ounces ricotta cheese about one and a half 15 ounce containers
- 3 ½ cups shredded mozzarella divided use
- 4 tablespoons flat-leaf parsley chopped, divided use
- 1 teaspoon lemon zest
- tomato sauce
- 12 lasagna noodles cooked
- 1 12 ounce jar roasted red/yellow peppers, drained and julienned
- 2 cups packed, baby spinach leaves
- 3 tablespoons olive oil
- 1 onion quartered and sliced
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon dry oregano
- • Pinch red pepper flakes
- 6 cloves garlic finely minced
- ¼ cup white wine
- 2 tablespoons tomato paste
- 4 14.5 ounce cans organic fire-roasted tomatoes with juice
- 1 15 ounce organic tomato sauce
- 2 teaspoons salt
Instructions
- Preheat your oven to 400°F (200°C). Toss sliced portobello mushrooms with olive oil, salt, and pepper on a sheet pan; roast for 15-20 minutes until tender, then set aside.
- For the sauce, heat 3 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Sauté sliced onion until softened, then add minced garlic, Italian seasoning, oregano, and red pepper flakes; cook for 1 minute until fragrant.
- Deglaze with white wine, scraping up any browned bits. Stir in tomato paste, then add fire-roasted tomatoes with juice, tomato sauce, and 2 teaspoons salt. Bring to a simmer, then reduce heat and cook for at least 20 minutes.
- Meanwhile, cook lasagna noodles according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and lay flat on a clean surface or parchment paper.
- In a large mixing bowl, combine ricotta cheese, 2 cups shredded mozzarella, 3 tablespoons chopped flat-leaf parsley, and lemon zest. Mix thoroughly.
- To assemble, spread a thin, even layer of the ricotta mixture onto each cooked lasagna noodle. Arrange a few roasted portobello slices, julienned roasted peppers, and a small handful of baby spinach leaves on top of the ricotta.
- Carefully roll each noodle into a tight cylinder, starting from one end.
- Spread a layer of the prepared tomato sauce on the bottom of a 9x13 inch baking dish. Arrange the lasagna wrap-ups seam-side down over the sauce.
- Pour the remaining tomato sauce evenly over the wrap-ups, ensuring they are well-covered. Sprinkle the remaining 1.5 cups of mozzarella cheese and the remaining 1 tablespoon of parsley over the top.
- Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. Let rest for 5-10 minutes before serving.
Notes
For robust flavor, ensure portobello mushrooms are well-seasoned before roasting; removing the gills can prevent a murky appearance. When making the ricotta filling, consider adding a pinch of freshly grated nutmeg for an authentic Italian touch. Cook lasagna noodles truly al dente, as they will soften further during baking—this prevents mushy wrap-ups. Simmer your tomato sauce for at least 20-30 minutes to allow flavors to meld beautifully. Do not overfill the wraps to ensure they hold their shape during baking. A final drizzle of quality extra virgin olive oil after baking enhances richness and shine.