Yesterday was a great day in the kitchen. I successfully made gluten free lasagna roll ups, made a killer cosmo (or two), and we watched the season finale of The Bachelor. Why am I such a sucker for that show?
Anyway, I like to watch portions when I cook a "heavier" meal. So when it comes to lasagna, I like to make "roll ups" instead so everyone has some individual love. This is definitely a lighter version of your typically lasagna, so I hope you love it as much as we all did!
Portobello Mushroom & Spinach Lasagna Roll Ups (Gluten Free!)
2 Large Portobello Mushrooms4 Cups Fresh Spinach1/2 Yellow Onion (large)1 Package of Brown Rice Lasagna Noodles (12 noodles) 2, 8oz cans Organic Tomato Sauce1 package of Basil or about 1/2 cup fresh 1 package of herb goat cheese (4 oz)1 container ricotta cheese (15 oz)About 1/2 cup sharp Parmesan cheese 1 egg 1 lemon5 Garlic Cloves1 1/4 tablespoons of Oregano1 tablespoon Olive OilSea Salt + Course Black Pepper to taste Directions
First you need to boil the noodles following the instructions on the package. Make sure to follow them word by word otherwise the brown rice noodles become soggy!
Meanwhile, preheat oven to 375 degrees and begin to make the filling. After cleaning the mushrooms, onion, and spinach- chop the mushrooms and onion into 1-2 inch pieces and ribbon cut the spinach (or at least chop down to smaller pieces).