Mushroom, Basil and Goat Cheese Lasagna Roll-Ups (Foodservice portion)

Recipe courtesy of the Mushroom Council and inspired by Worth the Whisk


This vegetarian mushroom lasagna recipe boasts big flavor from meaty sautéed cremini mushrooms, basil and goat cheese.

Yield: 18 servings

Serving size: 1 roll up


  • 18 dry lasagna noodles (about 1 pound)
  • 2 tablespoons olive oil
  • 1 pound sliced baby portabella mushrooms
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 pints ricotta cheese
  • 8 ounces goat cheese
  • 2 eggs, slightly beaten
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 cups shredded mozzarella cheese


1. Preheat oven to 350 degrees F.  Cook lasagna noodles according to package directions, drain and rinse to cool.  Spray shallow hotel pan with cooking spray or oil.

2. Meanwhile, in a large heavy skillet, heat olive oil.  Sauté onions, garlic and mushrooms 5 minutes.

3. In a bowl, blend together ricotta, goat cheese, egg, basil, oregano, pepper and salt.

4. Working with one noodle at a time, spread with about 3 tablespoons of cheese mixture and then about 3 tablespoons mushroom mixture.  Roll up noodle, place in prepared pan seam side down.  Fill pan 3 by 6 roll ups.  Once all rolls are filled, top with remaining ricotta mixture.

5. Cover and bake 45 minutes.  Uncover and top with mozzarella.  Return to oven 5 to 10 minutes longer or until cheese is melted and beginning to brown.

Nutrition Facts:

Calories: 250; Total Fat: 10g; Saturated Fat: 5g; Cholesterol: 50mg; Sodium: 310mg; Protein: 17g; Carbohydrates: 22g; Dietary Fiber: 4g

Family portion


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