Portabella and Leek Roll Ups
Elevate your weeknight dinner with these irresistible Portabella and Leek Roll-Ups—a savory fusion of rich flavors and creamy textures wrapped in tender lasagna sheets. This vegetarian delight combines sautéed portabella mushrooms and sweet, caramelized leeks with a luscious ricotta and Parmesan cheese filling, all rolled into perfect spirals and baked to perfection in a blanket of marinara sauce. Topped with gooey melted mozzarella, these roll-ups are as indulgent as they are satisfying. With a prep time of just 20 minutes and a cozy, sophisticated flavor profile, this dish is perfect for impressing guests or treating your family to a hearty, crowd-pleasing meal. Perfectly suited for fans of vegetarian Italian recipes, baked pasta dishes, and comforting casseroles, these roll-ups are guaranteed to be a hit at your table!
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Recipe Information
Ingredients
- 3 large caps Portabella mushrooms
- 2 medium Leeks
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 Lasagna sheets
- 2 cups Marinara sauce
- 1 cup Mozzarella cheese
Instructions
Preheat the oven to 375°F (190°C).
Clean the portabella mushrooms and chop them into small pieces. Thinly slice the leeks, rinsing them thoroughly to remove any grit.
Heat a large skillet over medium heat with the olive oil. Add the leeks and sauté for about 5 minutes, until they become soft and slightly golden.
Add the chopped garlic and mushrooms to the skillet. Cook for an additional 7-10 minutes until the mushrooms are tender and most of the liquid has evaporated. Remove from heat and let the mixture cool slightly.
In a large bowl, combine ricotta cheese, Parmesan cheese, beaten egg, salt, and black pepper. Stir in the cooled mushroom and leek mixture until well combined.
Cook the lasagna sheets in boiling, salted water according to package instructions until al dente. Drain and spread them out on a clean surface to cool slightly.
Spread about 2-3 tablespoons of the mushroom and leek mixture over each lasagna sheet. Roll them up tightly from one end to the other.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish. Place the roll-ups seam-side down in the dish. Pour the remaining marinara sauce over the roll-ups.
Sprinkle the shredded mozzarella cheese evenly over the top.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Let the roll-ups rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1205 mg | 52% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 11.2 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 645 mg | 50% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 767 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
