Mushroom and Spinach Lasagna Rolls Recipe

Introduction

This Mushroom and Spinach Lasagna Rolls recipe is a delightful twist on classic lasagna, featuring tender noodles filled with a savory mixture of sautéed vegetables and creamy cheeses. It’s perfect for a comforting meal that feels special yet easy enough for a weeknight dinner.

Ingredients

• 9 lasagna noodles
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced (such as cremini or button)
• 5 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 cups marinara sauce
• Additional mozzarella cheese for topping

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Spread 1/2 cup of marinara sauce on the bottom of a baking dish.
2. Step 2: Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to cool.
3. Step 3: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
4. Step 4: Stir in minced garlic and sliced mushrooms. Cook for another 5–7 minutes until mushrooms are tender and browned.
5. Step 5: Add chopped spinach and cook until wilted, about 3 minutes. Season with salt, pepper, and dried basil. Remove from heat.
6. Step 6: In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, salt, and pepper. Mix until well combined.
7. Step 7: Stir the cooked vegetable mixture into the cheese mixture until fully incorporated.
8. Step 8: Spread a generous amount of the cheese and vegetable mixture over each lasagna noodle. Roll up tightly and place seam-side down in the baking dish. Repeat for all noodles.
9. Step 9: Pour remaining marinara sauce over the rolled noodles and sprinkle additional mozzarella cheese on top.
10. Step 10: Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
11. Step 11: Let cool for 5 minutes before serving. Garnish with fresh basil if desired.

Tips & Variations

• For a meatier version, add cooked Italian sausage or ground beef to the vegetable mixture.
• Use fresh herbs like basil or oregano instead of dried for brighter flavor.
• Try swapping spinach for kale or Swiss chard for a different green.
• To make it vegan, substitute ricotta and mozzarella with plant-based cheese alternatives.

Storage

Store leftover lasagna rolls covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes or until warmed through. You can also freeze the rolls before baking; thaw overnight in the refrigerator and bake as directed, adding extra baking time if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these lasagna rolls ahead of time?

Yes, you can prepare and assemble the rolls a day ahead. Keep them covered in the refrigerator and bake just before serving.

What type of mushrooms work best for this recipe?

Cremini or button mushrooms are great choices as they have a mild flavor and cook evenly. You can also use portobello or shiitake for a richer taste.

Mushroom and Spinach Lasagna Rolls Recipe

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Delicious Mushroom and Spinach Lasagna Rolls combine tender lasagna noodles filled with a savory mixture of sautéed mushrooms, spinach, and creamy ricotta cheese. Baked in marinara sauce and topped with melted mozzarella, this vegetarian-friendly Italian-inspired dish offers a comforting and elegant meal perfect for dinner gatherings or weeknight indulgence.

• Author: lina
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lasagna Rolls

• 9 lasagna noodles
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced (such as cremini or button)
• 5 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried basil
• Salt and pepper, to taste

Sauce and Topping

• 2 cups marinara sauce
• Additional mozzarella cheese for topping (about 1 cup)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a baking dish by spreading 1/2 cup of marinara sauce evenly on the bottom to prevent sticking and add flavor.
2. Cook Lasagna Noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain them well and lay them flat on a clean kitchen towel to cool and prevent sticking.
3. Sauté Onions: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.
4. Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Continue cooking for another 5-7 minutes until the mushrooms are tender and browned, enhancing their flavor.
5. Add Spinach and Season: Add the chopped spinach to the skillet and cook for about 3 minutes until wilted. Season the mixture with salt, pepper, and dried basil, then remove from heat.
6. Mix Cheese Filling: In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, grated Parmesan cheese, the large egg, salt, and pepper. Mix thoroughly until smooth.
7. Combine Vegetables and Cheese: Stir the cooked vegetable mixture into the cheese mixture until fully incorporated, creating a creamy, flavorful filling.
8. Fill and Roll Noodles: Take one lasagna noodle at a time and spread a generous amount of the cheese and vegetable mixture over it. Roll each noodle tightly and place seam-side down in the prepared baking dish. Repeat with all noodles.
9. Add Sauce and Cheese Topping: Pour the remaining marinara sauce evenly over the lasagna rolls and sprinkle generously with additional mozzarella cheese.
10. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes, allowing the flavors to meld and the filling to heat through.
11. Bake Uncovered: Remove the foil and bake for an additional 10 minutes or until the cheese on top is bubbly and golden brown.
12. Cool and Serve: Let the lasagna rolls cool for about 5 minutes before serving. Garnish with fresh basil if desired for added freshness and aroma.

Notes

• Be sure to cook the lasagna noodles until just al dente to prevent overcooking when baked.
• You can substitute spinach with kale or Swiss chard for a different flavor and texture.
• If you prefer a vegan option, replace cheeses and egg with vegan alternatives.
• Leftover rolls can be stored in an airtight container in the refrigerator for up to 3 days.
• For extra flavor, consider adding crushed red pepper flakes into the filling mixture for a mild heat.

Keywords: Mushroom Spinach Lasagna Rolls, Vegetarian Lasagna, Italian Lasagna Recipe, Baked Pasta Rolls, Spinach Mushroom Recipe