Lemony Mushroom Lasagna Roll-Ups Recipe photo by Taste of Home

 Servings: 6 / Total Time: 1 HR

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

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 13×9-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.

Lemony Mushroom Lasagna Roll-Ups Recipe photo by Taste of Home