Makes 4 servings.
- 8 lasagna noodles
- 2 Tbsp. olive oil
- 8 oz. portabella mushrooms, sliced
- 3 cloves of garlic, minced
- 2 c. marinara sauce, divided
- 1/2 c. fresh basil, chopped
- 1/2 c. goat cheese, crumbled
- 1/2 c. mozzarella, grated
- 1 egg
- 1/4 c. Romano, grated
- 1/2 tsp. crushed red pepper flakes (optional)
Preheat oven to 375° F. Cook lasagna noodles al dente according to package instructions. Remove noodles, drain and place length wise on waxed paper.
Heat olive oil in saute pan on medium heat, add garlic and cook 1 minute. Add mushrooms and saute until lightly browned, approximately 5 minutes. Remove mushrooms and garlic from pan and combine in mixing bowl with 1 cup marinara sauce and chopped basil. Set aside.
In separate mixing bowl cream together egg, goat and mozzarella cheeses. In a 13 x 9 x 2-inch baking dish spread 1/4 cup reserved marinara sauce to cover bottom. Spread 2 tablespoons cheese mixture and 2 tablespoons marinara mixture along each lasagna noodle. Gently roll up each noodle and place seam side down in baking dish. Top with remaining reserved marinara sauce, romano cheese and crushed red pepper flakes (if desired). Bake in oven 30 minutes.