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Mushroom and Soy Chorizo Lasagna Roll-Ups

One of my close friends was visiting me last weekend and stayed with me Saturday night. She had been wanting to learn to make a few dishes that she could make at home for her and her hubby. We decided to do a night of cooking to make something delicious and help her with portion control since she doesn’t want to overeat. I expressed how much I love to make smaller portions and how easy and time consuming it is. We were going through different recipes and she finally decided on lasagna.

Mushroom and Soy Chorizo Lasagna Roll-Ups

Lasagna is a classic dish packed with creamy goodness and flavorful fillings with a hearty portion, generally, in each serving. Lasagna Roll-ups are a good way to get the same flavors and control the amount of lasagna you actually eat. Most would use the full lasagna strip and roll it up, but we decided to break ours in half to make them even smaller and not as full as the normal roll-ups. They turned out flavorful, fresh, and still gives you a hearty bite!

Soy Chorizo

Chorizo is not a normal ingredient in lasagna, let alone any Italian dish, but I thought it would be a nice twist to the original recipe. When walking through the marketplace to find chorizo, I can across a soy chorizo. It looked just as good as the actual chorizo. My friend recently decided to go vegetarian, so when we found this, you can only imagine her excitement. We used part of the soy chorizo in our breakfast the next morning with eggs and it turned out delicious! I know I will be using this often!

Mushroom and Soy Chorizo Lasagna Roll-Ups

Servings: 12 servings

Total Time: 1 hour 20 minutes

Ingredients:

Extra Virgin Olive Oil

3/4 pound Lasagna Noodles (dried)

1 tsp Black Pepper

1 tsp Red Pepper Powder (Cayenne Pepper is fine)

6 Garlic Cloves (minced)

1 tsp Nutmeg

6 Cups Whole Milk

1 Cup Corn (Blended)

1/2 Red Onion (small, minced)

1 1/2 boxes Portobello Mushroom Caps (large, diced)

1 Box Frozen Spinach

1 Roll Soy Chorizo

2 Eggs

2 Cups Mozzarella Cheese

1 Container Ricotta Cheese

1 Cup Parmesan Cheese (grated)

8 Tbsp Unsalted Butter

 1 Cup All-purpose Flour
Directions:

Start by making the mushroom mixture – In a large pan, over medium-heat place half the minced garlic, a pinch of red pepper powder, and half of the red onions and saute until softened. Add the mushrooms and saute for five minutes. Let the mushrooms cook for another five minutes then pinch some salt and pepper over and saute again for a minute. Remove from heat and set aside.

For the sauce, bring the milk to a simmer in a saucepan and set aside to add later. In another, larger saucepan, melt 8 tablespoons of butter, but not to burn it. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Then pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, garlic, corn, red pepper powder, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon to combine. Next with a whisk, for 3 to 5 minutes, whisk until thick. Once finished, set aside off the heat.

In a bowl, whisk the 2 eggs into the ricotta cheese and 1 cup of Mozzarella cheese. Set aside.

Now preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with a splash of oil. Add the lasagna noodles (which I broke in half but its all preference) and cook for 10 minutes, stirring occasionally. Drain and set aside.

Now over medium heat for about 5 minutes, cook the chorizo until the juice is pretty much gone from the pan. Once it has little juice left add the spinach and saute for another five minutes. Add a pinch of the Parmesan cheese mix and set aside.

Now to assemble the lasagna rolls –

Spread some of the sauce in the bottom of a baking dish. Arrange a layer of noodles on top of that, then knife on a layer of sauce.

Then add 2 teaspoons of the mushroom mix to each lasagna noodle (add 1 if half the noodle size) and on top of that knife on a thin layer of the cheese mix.

IMG_1165

Next, place 2 tablespoons of the chorizo and spinach mix on each noodle (add 1 if half the noodle size).

Chorizo Spinach Mix

Add another thin layer of the sauce and now roll each noodle. Top with a final layer of sauce before going into the oven.

Into the Over Lasagna Rolls

Bake the lasagna rolls for 35 minutes, or until the top is browned the sauce is bubbly and hot.

Once that is finished pull them out and sprinkle Mozzarella cheese on top and place it in the oven for another 5 minutes or until the cheese has melted. Pull the tray out and allow to sit at room temperature for 15 minutes and serve hot.

lasagna rollups

 

Mushroom and Soy Chorizo Lasagna Roll-Ups
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Recipe type: Vegetarian
Serves: 12
Ingredients:
  • Extra Virgin Olive Oil
  • ¾ pound Lasagna Noodles (dried)
  • 6 Cups Whole Milk
  • 8 Tbsp Unsalted Butter
  • 1 Cup All-purpose Flour
  • 1 tsp Black Pepper
  • 1 tsp Red Pepper Powder
  • 6 Garlic Cloves (minced)
  • 1 Tbsp Nutmeg
  • 1 Cup Corn (mushed in blender)
  • ½ Red Onion (small, minced)
  • 1½ boxes Portobello Mushroom Large Caps (2 in each box)
  • 1 box Frozen Spinach
  • 1 roll Soy Chorizo
  • 2 Eggs
  • 2 cups Mozzarella Cheese
  • 1 Container Ricotta Cheese
  • 1 Cup Parmesan Cheese (grated)
  • Salt and Pepper
Directions:
  1. Start by making the mushroom mixture - In a large pan, over medium-heat place half the minced garlic, a pinch of red pepper powder, and half of the red onions and saute until softened. Add the mushrooms and saute for five minutes. Let the mushrooms cook for another five minutes then pinch some salt and pepper over and saute again for a minute. Remove from heat and set aside.
  2. For the sauce, bring the milk to a simmer in a saucepan and set aside to add later. In another, larger saucepan, melt 8 tablespoons of butter, but not to burn it. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Then pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, garlic, corn, red pepper powder, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon to combine. Next with a whisk, for 3 to 5 minutes, whisk until thick. Once finished, set aside off the heat.
  3. In a bowl, whisk the 2 eggs into the ricotta cheese and 1 cup of Mozzarella cheese. Set aside.
  4. Now preheat the oven to 375 degrees F. Bring a large pot of water to a boil with a splash of oil. Add the lasagna noodles (which I broke in half but its all preference) and cook for 10 minutes, stirring occasionally. Drain and set aside.
  5. Now over medium heat for about 5 minutes, cook the chorizo until the juice is pretty much gone from the pan. Once it has little juice left add the spinach and saute for another five minutes. Add a pinch of the Parmesan cheese mix and set aside.
  6. Now to assemble the lasagna rolls - Spread some of the sauce in the bottom of a baking dish. Arrange a layer of noodles on top of that, then knife on a layer of sauce.
  7. Then add 2 teaspoons of the mushroom mix to each lasagna noodle (add 1 if half the noodle size) and on top of that knife on a thin layer of the cheese mix.
  8. Next, place 2 tablespoons of the chorizo and spinach mix on each noodle (add 1 if half the noodle size).
  9. Add another thin layer of the sauce and now roll each noodle.
  10. Top with a final layer of sauce before going into the oven.
  11. Bake the lasagna rolls for 35 minutes, or until the top is browned the sauce is bubbly and hot. Once that is finished pull them out and sprinkle Mozzarella cheese on top and place it in the oven for another 5 minutes or until the cheese has melted.
  12. Pull the tray out and allow to sit at room temperature for 15 minutes and serve hot.

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