Herb Mushroom & Ricotta Creamy Lasagna Rolls

(As featured in Lady York's 2015 Holiday Magazine)

(Photo: Michael Rao)


2 tbsp. (30 mL) olive oil

2 tbsp. (30 mL) unsalted butter

2 large garlic cloves, minced

8 oz cremini mushrooms, sliced

16 oz white mushrooms, sliced

1 tbsp. (15 mL) fresh basil, finely chopped

1 tbsp. (15 ml) fresh chives, finely chopped

1 tbsp. (15 ml) fresh chives, finely chopped

½ cup (125 mL) white wine

Salt and freshly ground pepper to taste

1 pkg. 454 g fresh ricotta cheese

4 LY Signature fresh lasagna noodles, halved lengthwise

½ cup (125 mL) smoked mozzarella cheese, grated

¼ cup (75 mL) Parmigiano-Reggiano cheese, grated

Cream Sauce:

3 tbsp. (45 mL) unsalted butter

3 tbsp. (45 mL) all-purpose flour
3 cup ( 750 mL) milk

¼ cup (75 mL) Parmigiano-Reggiano cheese

Salt and fleshly ground pepper


Preheat oven to 350 F. Butter a 9x13 oven safe dish.

For the Filling: In a large saucepan over medium heat, melt the butter with oil. Add mushrooms and sauté for 3-5 minutes. Add garlic and fresh herbs and sauté for an additional 5-6 minutes. Add white wine and cook until wine has evaporated. Season with salt and freshly ground pepper and set aside.


For the cream sauce: In a medium sauce pan, melt butter over medium heat. Add flour and whisk until creamy and golden brown in colour. Slowly whisk in milk and cook until slightly thick 3-5 minutes. Remove from heat and whisk in cheese until melted. Season with salt and freshly ground pepper.

To Assemble:
Spread 1 cup of cheese sauce on the bottom of the dish. Divide and spread the ricotta cheese evenly among the 8 lasagna noodles. Divide and spread evenly the mushroom mixture as well. Roll the noodles up from one end to the opposite, like a pinwheel. Place the rolled noodles in the pan and cover with the remaining cheese sauce. Top with grated mozzarella and parmigiana cheese. Cover loosely with foil and bake for 35 minutes. Remove foil and continue to bake for an additional 7-10 minutes until sauce is bubbly and cheese is golden.  Garnish with fresh chopped basil.



SERVINGS 4-6 / PREP & COOK TIME 1 hour 15 mins

Copyright © 2016 Irene Matys.

All Rights Reserved.

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