Mushroom, Basil and Goat Cheese Lasagna Roll-Ups

Courtesy of the Mushroom Council and Worth the Whisk


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

Yield: 9 servings

Serving size: 1 rollup


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.

Nutrition Facts:

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

Foodservice portion


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