Patti, food blogger at Worth The Whisk, invites us to use our noodles:
Early in my food career, I knew a woman named Harriett Paine, a home economist who wrote recipe books and taught cooking classes. My culinary background at that point was fairly one-dimensional, and I remember seeing something she’d done that stopped me in my tracks… she ROLLED lasagna noodles with filling. Of course today, you see that everywhere, but way back then, that touch of creativity took a fairly common dish and made it sparkle.
For this recipe, I have upscale ingredients to apply to that tweaked tradition. Cooked lasagna noodles, rolled with a creamy, pungent blend of goat cheese, fresh basil and sautéed baby portabella mushrooms. The portabellas have such a rich flavor, no meat is needed, believe me.
Make your family stand up and take notice. Roll your next lasagna, and stuff it like this:
Mushroom, Basil and Goat Cheese Lasagna Roll-Ups
- 9 lasagna noodles
- 1 tablespoon olive oil
- 8 ounces sliced baby portabella Mushrooms
- ½ brown onion, diced
- 1 clove garlic, minced
- 1 pint ricotta cheese
- 4 ounces goat cheese
- 1 egg, slightly beaten
- 4 large leaves fresh basil
- 1 tablespoon dried oregano
- Fresh ground pepper
- ½ teaspoon kosher salt
- ¾ cup grated mozzarella cheese
Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions, drain and rinse to cool.
Meanwhile, in a heavy skillet, heat olive oil. Sauté onions, garlic and mushrooms 5 minutes.
In a medium bowl, blend together ricotta, goat cheese, egg, basil, oregano, pepper and salt.
One noodle at a time, spread a layer of cheese and then a light layer of mushroom/onion mixture.
Roll up noodle, place in baking pan.
Once all rolls are filled, top with remaining ricotta mixture and sprinkle with mozzarella.
Bake for one hour or until cheese is melted and golden brown. Makes 9 rolls.