Lemon-Basil Lasagna Rolls

Heat oven to 375°F.

Using sharp knife, remove and discard stems from mushrooms. Using a spoon, gently remove and discard gills from inside of mushroom.


Place mushrooms, cut side up, on rimmed baking sheet; sprinkle with kosher salt and black pepper. Bake 10 minutes. Carefully remove mushrooms from the baking sheet; pour out and discard any liquid that has accumulated on the pan, or in the mushroom. Place mushrooms back on baking sheet.

Pat artichokes with paper towel to remove excess liquid; roughly chop. In bowl, toss artichokes with 2 ounces (3 tablespoons) Pecorino Romano cheese. Divide artichoke mixture evenly amongst mushrooms (about ⅓ cup per mushroom), spreading to fill.


Divide pizza sauce evenly amongst mushrooms (about ¼ cup per pizza), spreading to cover artichokes.


Divide mozzarella cheese amongst mushrooms (1 1/2 ounces per mushroom). Sprinkle each with a pinch of dried oregano and black pepper.

Bake 18 minutes, or until the cheese is melted and bubbly, and the mushroom is tender. Remove from oven and sprinkle with remaining grated Parmigiano-Reggiano. Tear basil leaves and place on pizzas. 

RECIPES

Heat oven to 375°F.

In large saucepot salted boiling water, cook lasagna noodles according to package directions, until just al dente. Drain noodles. As soon as they are cool enough to handle, transfer to a sheet of parchment paper, laying noodles flat.

Meanwhile, in bowl, stir together ricotta cheese, 3 ounces shredded mozzarella cheese, basil, garlic, lemon zest, salt and pepper.

Divide ricotta mixture evenly among noodles (about 3 tablespoons per noodle), spreading to cover the entire length and leaving the ruffles on the sides, empty. Starting with the short end, roll noodles, jelly roll style.

Spread 1 cup gravy to cover the bottom of a 3 quart baking dish. Place rolls, seam side-down, in baking dish. Top with remaining gravy. Sprinkle with remaining cheese.

Cover lasagna rolls with a piece of aluminum foil coated with cooking spray. Bake 25 minutes. Uncover and cook 10-15 minutes more, or until the cheese is bubbly and the rolls are cooked through. For a browner top, run under the broiler for 1-2 minutes, watching closely. Let sit 10 minutes before serving.Type your paragraph here.Type your paragraph here.

Makes 4 pizzas

4 portobello mushrooms with a deep bowl (about 6 ounces each)

1 jar (12 ounces) marinated artichoke hearts, liquid drained


3 ounces grated Pecorino Romano cheese (4 1/2 tablespoons), divided

1 jar (12 ounces) The Original Jersey Italian Gravy Pizza Sauce


6 ounces low-moisture, whole milk mozzarella cheese, grated on the large holes of a box grater

Dried oregano and black pepper for sprinkling

8 large basil leaves

Makes 12 Rolls

12 ruffled lasagna noodles (recommend making extra, just in case a few tear or stick together)

1 container (16 ounces) whole milk ricotta cheese, excess liquid discarded

1 package (8 ounces) low-moisture, whole milk mozzarella shredded, divided

½ cup gently packed basil leaves, julienned

1 large clove garlic, peeled and chopped

2 large organic lemons, zested

1 teaspoon kosher salt

½ teaspoon black pepper

2 cups The Original Jersey Italian Gravy

 


Artichoke Portobello Mushroom Pizzas