Mushroom Goat Cheese Roulades with Tomato Sauce

By SandyC

Ingredients

• Ingredients for 2 Servings:
• 2 cups mushrooms, stemmed and sliced
• 1/4 cups goat cheese
• 4 lasagna noodles
• 1 shallot, minced
• 4 cups canned, diced tomatoes
• 1 tbs fresh basil, minced
• 1 tsp dried oregano
• 2 cloves galric, minced
• 2 tbs olive oil
• salt and pepper

Details

Servings 1
Adapted from kc.doortodoororganics.com

Preparation

Step 1

Directions

Preheat the oven to 350 degrees.

Heat a sauté pan over medium high heat, pour in the 1 tablespoon of olive oil and heat through. Add the shallots and sauté for 4 minutes. Mix in the mushrooms and sauté until soft, about 8-10 minutes. Season them with salt and pepper. While the mushrooms are cooking, mix the oregano into the goat cheese.

Crumble the goat cheese into the mushrooms and mix to combine. Set aside.

Heat a small sauce pot over medium high heat. Add in 1 tablespoon of olive oil and heat through. Toss in the garlic and cook, stirring, for 1 minute. Pour in the tomatoes and bring to a boil. Turn to a simmer and cook for 10 minutes. Season the sauce with salt and pepper.

While the sauce is cooking, bring a pot of water to a boil. Add in the lasagna noodles and cook until just al dente, or soft.

In an oven proof pan or dish, spread a ¾ cup of the tomato sauce over the bottom.

Remove the noodles and drain. Lay the noodles flat on counter. Spread some of the mushroom mixture down the center. Roll up the noodle and place in the oven proof pan, seam side down. Make 3 more rolls (roulades) and place in the pan. Pour the rest of the sauce over the roulades, cover and place in the oven.

Cook for 20 minutes then remove and plate 2 roulades to a dish. Garnish with the minced basil.

Note: If you would like to make it vegan, substitute 1 cup of drained, canned, mashed cannellini beans for the goat cheese.

Makes 2 servings. Double recipe ingredients for 4 servings or triple recipe ingredients for 6 servings.