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Simple Recipes for Every Day

4 Cheese and Mushroom Rolled Lasagna

4 cheese and mushroom rolled lasagna in a baking dish
  • Serves:  8
  • Prep Time:  40 min
  • Cook Time:  40 min

Ingredients

  • 4 tbsp Extra Virgin Olive Oil
  • 1 lb crimini mushrooms, finely chopped
  • 4 tbsp garlic, minced
  • 1 lb lasagna noodles
  • 32 oz ricotta cheese
  • 5 oz goat cheese
  • 1 cup flat leaf parsley, finely chopped
  • 1 tbsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 16 oz fresh mozzarella
  • 1 jar pasta sauce
  • red pepper flakes
  • 10 fresh basil leaves, chopped
  • good parmesan cheese

Method

  1. Bring a large stock pot filled 3/4 of the way full with water to a boil.
  2. Heat olive oil in a medium frying pan set over medium-high heat. Add the mushrooms to the pan and sauté for 5 minutes. Add garlic and sauté for 3 minutes longer until all of the liquid has evaporated from the pan. Remove mushroom mixture from heat.
  3. Preheat oven to 350° F
  4. Add 1 ½ tablespoons salt to boiling water and carefully insert all of the lasagna noodles to the boiling water. Boil for 6 minutes.
  5. In a bowl, mix together the ricotta and goat cheese. Add the parsley, mushroom mixture, salt and pepper. Stir until all ingredients are fully incorporated.
  6. Place a large piece of parchment or wax paper on your counter. Drain lasagna noodles, rinse with cold water and drizzle with a few teaspoons of olive oil to ensure they don’t stick together. Lay individual lasagna noodles out flat on the parchment paper. Spread 1/3 cup of the cheese and mushroom filling on each of the lasagna noodles. Cut the fresh mozzarella paper thin and divide it among the lasagna noodles about 3 slices for each noodle.
  7. Pour 3/4 cup sauce into the bottom of a 5 quart Dutch oven. Roll each lasagna noodle and carefully place it upright in the pot, taking care that they don't tip over until all of them are tightly in place. Alternatively you can use a 9 x 13 baking dish and place them on their sides, crease side down.
  8. Pour the remaining pasta sauce over the top. Bake for 35-40 minutes. Remove from oven and garnish with red pepper flakes, fresh basil, and plenty of grated Parmesan cheese.