Meatless lasagna roll-ups made with portabella mushrooms and fresh spinach.
Cook the lasagna noodles until they’re soft but still al dente. Pour most of the hot water out of the pot, then fill it with enough cold water to cover the noodles. This is the trick I use to make sure the lasagna noodles don’t dry out while I’m waiting to use them. This way, the noodles don’t continue to cook and they will be cool enough to handle once I’m ready to assemble the roll-ups.