Looking 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.
Looking 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.Roasted Garlic, Spinach and Portobello Lasagna Roll-ups
Ingredients
- 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
Make it a Meal
Item Tag
campfire cooking, camping recipes, grilling, italian, lasagna, recipe, vegetables, vegetarianSearch Recipes
Directions
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.