Mushroom & Arugula Lasagna Rolls with Roasted Pepper & Goat Cheese Sauce: Simple & elegant; every vegetarian’s dream that even meat lovers will enjoy.
So yesterday was one of the days where the meal I planned for that night well, just didn’t appeal to me. On top of that, I had some things in the refrigerator that I needed to get rid of, which include: red peppers (2), yellow pepper, green pepper, goat cheese, and arugula. I hate wasting food, especially produce.
I started to brainstorm what I could make, and this is what I came up with. A unique twist on your average lasagna recipe. This recipe has my signature all over it, I love sharing this one with family and friends! It’s not an everyday kind of meal, although its pretty simple to make.
Enjoy! XOXO San
How do you make Mushroom & Arugula Lasagna Rolls with Roasted Pepper & Goat Cheese Sauce?
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Turn oven broiler on high. Place peppers on rack. Check and turn the peppers every couple of minutes until all sides are browned. Remove from oven and stick in a glass bowl and cover. After 30 minutes, remove skin from peppers.
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Cut in half and remove the stem and seeds, rinse off. Put into a food processor for 3-4 minutes until it is a smooth puree.
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Melt the butter in a pan over medium heat and add garlic. Once the garlic is tender, add pepper puree and milk. Mix until smooth and well combined, then add goat cheese. Season with salt to taste.
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Boil noodles until al dente.
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Melt the butter in a pan over medium heat, add the onion, garlic, and mushrooms and cook until the mushrooms start to caramelize.
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Add the wine and deglaze the pan.
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Add the arugula and cook until tender.
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Remove from pan and let it cool.
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Mix together ricotta cheese and parmesan.
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Lay the lasagna noodles out, spread a thin layer of the ricotta mixed with the parmesan onto each lasagna noodle, top with the mushroom and arugula mixture and a tablespoon of the roasted red pepper and goat cheese sauce.
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Spread 1/2 cup of sauce around the bottom of a 9×9 inch baking dish, place the lasagna roll-ups in, top with remaining sauce (I always set some aside, so the people who like a lot of sauce can have it, and you don’t drown everyone else’s) sprinkle with mozzarella.
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Bake in a preheated 350F oven until golden brown on top and bubbling on the sides, about 25-30 minutes
My favorite kitchen tools used to make Mushroom & Arugula Lasagna Rolls with Roasted Pepper & Goat Cheese Sauce
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SAUCEPAN: I am a total snob after having an assortment of pots in our cupboard over the years. After getting some Calphalon pots on sale at my local grocer, I won’t try anything else. They are affordable and durable – a win, win in our home.
KNIVES: A good set of kitchen knives is essential for preparing any meal. I just recently invested in some Cutco knives and I have not regretted it one bit. These are hands down my favorite knives I have owned.
CUTTING BOARD: For me, this is a kitchen must-have and kitchen counter saver. While we have countertops you can cut on, I find that this extra step will preserve my counter. I also find that using a cutting board makes for less clean up afterward. I love this cutting board because it has a groove all the way around the board prevent juices from running all of the counters.
Looking for other lasagna recipes? Try my Easy Skillet Lasagna or Slow Cooker Lasagna Soup.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Mushroom & Arugula Lasagna Rolls with Roasted Pepper & Goat Cheese Sauce
Ingredients
Sauce
- 3 tablespoons butter
- 2 red bell peppers
- 1 yellow bell pepper
- 1 green bell pepper
- 2 cloves garlic minced
- 4 ounces goat cheese crumbled
- salt to taste
- 2/3 cup whole milk
Lasagna Roll-ups
- 9 lasagna noodles cooked
- 2 cups small Portobello mushrooms quartered (or 2 cups shredded chicken)
- 5 ounces arugula
- 2 tablespoons butter
- 1/4 cup onion finely diced
- 2 cloves garlic
- salt and pepper to taste
- 1/4 cup white wine optional
- 15 oz. fat-free ricotta cheese
- 1/4 cup Parmesan cheese grated
Instructions
Sauce
- Turn oven broiler on high. Place peppers on rack. Check and turn the peppers every couple of minutes until all sides are browned. Remove from oven and stick in a glass bowl and cover. After 30 minutes, remove skin from peppers.
- Cut in half and remove the stem and seeds, rinse off. Put into a food processor for 3-4 minutes until it is a smooth puree.
- Melt the butter in a pan over medium heat and add garlic. Once the garlic is tender, add pepper puree and milk. Mix until smooth and well combined, then add goat cheese. Season with salt to taste.
Lasagna Roll-ups
- Boil noodles until al dente.
- Melt the butter in a pan over medium heat, add the onion, garlic, and mushrooms and cook until the mushrooms start to caramelize.
- Add the wine and deglaze the pan.
- Add the arugula and cook until tender.
- Remove from pan and let it cool.
- Mix together ricotta cheese and parmesan.
- Lay the lasagna noodles out, spread a thin layer of the ricotta mixed with the parmesan onto each lasagna noodle, top with the mushroom and arugula mixture and a tablespoon of the roasted red pepper and goat cheese sauce.
- Spread 1/2 cup of sauce around the bottom of a 9x9 inch baking dish, place the lasagna roll-ups in, top with remaining sauce (I always set some aside, so the people who like a lot of sauce can have it, and you don’t drown everyone else’s) sprinkle with mozzarella.
- Bake in a preheated 350F oven until golden brown on top and bubbling on the sides, about 25-30 minutes
Nutrition
Kids review: Actually the only complaint was the noodles! Surprised? I was. Overall, we knew Madden, our 6-year-old, wouldn’t like the sauce, so I gave him a piece with just a little. But overall it wasn’t too big of a challenge to get them to try and eat it.
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Omg this looks incredible! Just the sort of thing I’d order in a restaurant 🙂 Great presentation too!
WOW~this looks amazing!!! I would love to make this for my husband, we can pretend we are at a fancy restaurant!! 🙂 Thanks for sharing & pinning for later 🙂
~ Jenn @ We Do FUN Here
There’s no way my husband will eat this, but I have a friend who will! Looks like I’m inviting myself to her place for dinner sometime soon…(hey, she’s single and works a mile from home…I’m married with a blog, multiple sleep disorders, and a commute…it’s only fair…) 😉
Thanks for sharing this on the Daily Blog Boost–I’m pinning and sharing!
~ Brooke ~