The mushroom filling didn't look like it was going to be substantial enough to fill 16 rolls
So I added some seasoned lean ground beef
The next problem was the taste. In my efforts to be health conscious and reduce the fat of the dish, I eliminated the flavor. Ugh seriously yesterday was not my day! But I am going to try to turn this into a learning experience and I have come up with some ideas on how to perk up this bland dish and still keep it healthy. My changes from the original are in red. If you have any suggestions let me know!
Wild Mushroom, Lasagna Roll-Ups
• 16 lasagna noodles
• 1 tablespoon olive oil
• 4 ounces sliced baby portabella Mushroom
• 4 ounces slice shitake or other wild mushroom
• ½ onion, diced
• 1 clove garlic, minced
1/2 tsp Kosher Salt
1 tablespoon Italian seasoning
1/2 pound lean ground beef
1/3 cup Red Wine
• 1 pint fat free ricotta cheese
• 4 ounces fat free cream cheese
1/4 cup Grated Parmesan
• 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
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, Cream 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.
Cover in aluminum foil and freeze.
Thaw Completely - Preheat oven to 350 degrees F.
Bake for one hour or until cheese is melted and golden brown. Makes 16 rolls.