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Lemony Mushroom Lasagna Roll-Ups

1 review
Total Time
Prep: 70 min. Bake: 45 min. + standing

By Taste Of Home Editorial Team

Recipe by Debbie glasscock, Conway, Arkansas

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Apr. 18, 2024

I love lasagna and usually make it the traditional way, but I couldn't get the idea of a lemon ricotta filling out of my head. These bright roll-ups because they are easy to assemble and serve. —Debbie Glasscock, Conway, Arkansas

Test Kitchen Approved

Lemony Mushroom Lasagna Roll-Ups

Contest Winner
1 review
Prep Time 1 hour 10 min
Cook Time 45 min
Yield 6 servings

Ingredients

  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound fresh mushrooms, finely chopped
  • 1/4 cup dry white wine
  • 1 large egg, lightly beaten
  • 2 cups shredded mozzarella cheese, divided
  • 1 carton (15 ounces) whole-milk ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 4 green onions, chopped
  • 1 teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon kosher salt, divided
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • Dash ground nutmeg
  • Chopped fresh parsley, optional
Text Ingredients

Directions

  1. Cook noodles according to package directions; drain and pat dry. Preheat oven to 350°.
  2. In a large skillet, heat oil over medium heat; add mushrooms. Cook and stir until mushrooms are tender and liquid is evaporated, 6-8 minutes. Add wine, stirring to loosen browned bits. Cook and stir until liquid is evaporated.
  3. In a large bowl, combine egg, 1 cup mozzarella cheese, ricotta cheese, 1/4 cup Parmesan cheese, green onions, lemon zest, lemon juice, 1/2 teaspoon salt and mushrooms.
  4. In a large saucepan, melt butter over medium heat. Stir in flour until blended; cook and stir until golden brown, 4-5 minutes (do not burn). Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in remaining 1/4 cup Parmesan cheese, remaining 1/2 teaspoon salt and the nutmeg.
  5. Spread about 1/4 cup ricotta mixture on each noodle. Carefully roll up and place in a greased 13x9-in. baking dish, seam side down. Pour sauce over top.
  6. Cover and bake 35 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese. Bake, uncovered, until cheese is melted, 8-10 minutes. Let stand 15 minutes before serving. If desired, sprinkle with parsley.

Nutrition Facts

2 roll-ups: 645 calories, 33g fat (18g saturated fat), 122mg cholesterol, 879mg sodium, 55g carbohydrate (14g sugars, 3g fiber), 33g protein.

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