Ricotta, Mushroom and Black Olive Roll-ups

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  • Total Time: 55 mins
  • Hands-on Time: 20 mins
  • Makes: 6 servings

Irresistible vegetarian-friendly roll-ups featuring ricotta cheese, mushrooms and black olives expertly seasoned with our potently flavorful organic herbs, nutmeg and black pepper.



    24 ounces lasagna noodles

    3 tablespoons olive oil

    1 medium onion, chopped

    8 ounces mushrooms of choice, sliced

    30 ounces ricotta cheese

    24 large black olives, sliced

    4 egg yolks, slightly beaten

    1/2 cup Parmesan cheese

    1/8 teaspoon Frontier Co-op® Organic Black Pepper, Medium Grind

    1/4 teaspoon Frontier Co-op® Ground Nutmeg

    1/2 pound mozzarella cheese, sliced in 1-inch strips

    1 tablespoon Frontier Co-op® Organic Parsley Leaf Flakes



    1 can (32-ounces) whole tomatoes

    12 ounces tomato paste

    1/2 teaspoon Frontier Co-op® Organic Garlic Powder

    2 tablespoons Frontier Co-op® Organic Italian Seasoning


    1. Preheat oven to 350 degrees.

    2. Cook lasagna noodles according to package directions. Drain and rinse with cold water.

    3. To prepare filling: Sauté onions and mushrooms in olive oil, then transfer to a large bowl. Add ricotta, olives, egg yolks, Parmesan cheese, black pepper and nutmeg. Stir well and set aside.

    4. To prepare sauce: In a blender, add tomatoes, tomato paste, garlic powder and Italian seasoning, and blend until smooth. Pour enough sauce to cover bottom of a 9-x-9-inch baking dish.

    5. To make the roll-ups: Spread lasagna noodles on a clean work surface. Spread filling on each evenly and thinly. Lay strips of mozzarella cheese down centers of noodles.

    6. Roll up each lasagna noodle from the short end and place, standing upright, on top of sauce in baking dish. Pour half the remaining sauce into pan. Sprinkle with parsley.

    7. Bake, covered, at 350 degrees for 20 minutes. Warm remaining tomato sauce and serve with the roll-ups.

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