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Mushroom and Spinach Lasagna Rolls Recipe

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★★★★★

4.7 from 113 reviews

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/mushroom-and-spinach-lasagna-rolls-recipe/