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lasagna-roll-upLooking for ways to sneak more vegetables into your families diet?  This is a flavorful vegetarian version of a family favorite - even the most die-hard meat lover will aks for seconds.

Basic Red Sauce Recipe

Pesto Recipe

Roasted Garlic, Spinach and Portobello Lasagna Roll-ups

2.3/5 rating (9 votes)
  • Serves: 6
Roasted Garlic, Spinach and Portobello Lasagna Roll-ups


  • Cooked lasagna noodles (1 or 2 per person)
  • Pesto sauce (use your favorite bottled sauce or make your own)
  • Tomato basil sauce (use your favorite bottled or make your own)
  • Roasted Garlic
  • Crushed red pepper
  • Fresh basil
  • 1 cup Ricotta Cheese
  • 1/3 cup Mascarpone cheese
  • Gorgonzola (to taste)
  • 1 1/2 cups Italian cheese blend
  • Pine nuts (optional)
  • Grilled Portabella Mushrooms coarse chopped
  • Cooked Baby Spinach dried and coarse chopped



Mix Pesto and Tomato Basil together with roasted garlic and crushed red pepper.

Mix portabella mushrooms and spinach with 1/4 of tomato basil mixture

Mix ricotta cheese, mascarpone, Gorgonzola & ½ of Italian cheese blend with fresh basil & pine nuts

Spread tomato/pesto blend on bottom of pan

Spread 2 T of cheese mixture + 1 ½  T + 1 T of tomato|pesto mixture of the mushroom mixture on each lasagna noodle

Place in pan on top of the tomato|pesto sauce in the pan

Continue until all noodles have been filled

Top with sauce & shredded cheeses bake @ 400 degrees for 45 minutes covered – then 15 more uncovered or until browned and bubbly.


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