Mushroom and Spinach Lasagna Rolls Recipe
If you’re looking for a comforting, elegant dish that impresses with its rich flavors and wholesome ingredients, this Mushroom and Spinach Lasagna Rolls Recipe is an absolute must-try. Combining tender lasagna noodles rolled up with a creamy ricotta, mozzarella, and Parmesan cheese filling, complemented perfectly by sautéed mushrooms and fresh spinach, these rolls bake up to gooey perfection. They’re a wonderful twist on traditional lasagna, making the meal feel special yet approachable—ideal for cozy family dinners or when you want to treat yourself to something spectacular.
Ingredients You’ll Need
Every ingredient in this Mushroom and Spinach Lasagna Rolls Recipe plays a key role in building layers of texture and flavor that make the dish so memorable. From the earthiness of mushrooms to the freshness of spinach, each component is essential and simple to gather, promising a truly satisfying meal.
- 8-10 lasagna noodles: Cooked al dente to perfectly wrap the filling without breaking.
- 2 tablespoons olive oil: Adds richness and helps sauté the vegetables beautifully.
- 1 small onion, finely chopped: Brings subtle sweetness and depth when cooked.
- 2 cloves garlic, minced: Adds a punch of aromatic flavor to the filling.
- 2 cups sliced mushrooms: Choose button, cremini, or a mix for rich, meaty notes.
- 4 cups fresh spinach, roughly chopped: Adds vibrant color and a light, fresh contrast to the creamy cheese.
- 1 1/2 cups ricotta cheese: The creamy base that ensures every bite is luscious.
- 1 1/2 cups shredded mozzarella cheese, divided: Melts perfectly for gooey texture.
- 1/4 cup grated Parmesan cheese: Adds a sharp, nutty finish to the cheese blend.
- 1 egg: Binds the filling ingredients ensuring they stay cozy together inside the noodles.
- Salt and pepper, to taste: Essential seasonings to enhance all flavors.
- 2 cups marinara sauce: Store-bought or homemade, it’s the tangy sauce that ties everything together.
How to Make Mushroom and Spinach Lasagna Rolls Recipe
Step 1: Prepare the Lasagna Rolls
Start off by preheating your oven to 375°F (190°C), which ensures it’s ready to create that perfect golden finish. Lightly grease a 9×13-inch baking dish—this prevents sticking while the rolls bake to gooey, bubbly perfection.
Step 2: Cook the Lasagna Noodles
Cook the noodles according to the package instructions until al dente—not too soft, so they hold their shape when rolled. Then lay them flat on parchment paper or foil; this little step stops them from sticking and makes assembly a breeze.
Step 3: Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook gently for 2-3 minutes until soft and fragrant. This builds the foundation of flavor for the filling.
Step 4: Add Garlic and Mushrooms
Next, toss in the minced garlic and sliced mushrooms. Allow them to cook for 5-7 minutes until the mushrooms turn golden brown and tender—this caramelization intensifies their savory flavor.
Step 5: Wilt the Spinach
Stir in your roughly chopped spinach and cook for just 1 to 2 minutes, until wilted. Be sure to season the veggie mixture with salt and pepper so every bite is perfectly balanced. Then set it aside to cool slightly before combining with the cheeses.
Step 6: Make the Ricotta Mixture
In a large bowl, combine the ricotta, half of the mozzarella, Parmesan cheese, egg, and the cooled mushroom-spinach mixture. Stir everything together until smooth and well blended; this creamy mixture is the heart of the filling and brings every flavor together.
Step 7: Assemble the Lasagna Rolls
Spread about 2 to 3 tablespoons of the ricotta mixture evenly across each noodle. Roll each one up tightly, then place seam-side down in the baking dish. This keeps the filling secure and makes for beautiful, uniform rolls.
Step 8: Add Sauce and Cheese
Pour your marinara sauce over the rolls, making sure they’re completely covered. Then sprinkle the remaining mozzarella cheese on top—this creates the signature bubbly, cheesy crust we all love.
Step 9: Bake
Cover the dish with foil and bake for 25-30 minutes. This slow baking melds all the flavors and melts the cheeses into a gooey delight. For an extra golden top, remove the foil and bake for an additional 5 minutes. The irresistible aroma will have everyone gathering at the kitchen soon enough.
Step 10: Serve
Let the lasagna rolls rest for 5 minutes before serving—this helps them firm up slightly for perfect slices. If you want to jazz it up, garnish with extra grated Parmesan or some fresh basil leaves for a hint of brightness.
How to Serve Mushroom and Spinach Lasagna Rolls Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese is a simple way to enhance the umami punch. Fresh basil or a few torn sage leaves add a lovely herbal note, making the dish look as stunning as it tastes.
Side Dishes
Serve these rolls alongside a crisp mixed green salad dressed with lemon vinaigrette or roasted vegetables to balance the creamy richness. Garlic bread or a warm baguette also pairs beautifully, perfect for mopping up extra marinara sauce.
Creative Ways to Present
If you’re hosting guests, try serving each person two rolls stacked on a rustic plate with a drizzle of extra sauce artistically swirled. Another fun idea is to bake the rolls individually in small ramekins for personalized portions that feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom and Spinach Lasagna Rolls Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious.
Freezing
You can freeze the assembled rolls before baking by covering the dish tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. When ready, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers covered with foil in a preheated oven at 350°F (175°C) for 15-20 minutes or until warmed through. Alternatively, microwave individual portions covered, stirring the sauce halfway for even heating.
FAQs
Can I use other types of mushrooms in the Mushroom and Spinach Lasagna Rolls Recipe?
Absolutely! Feel free to experiment with cremini, shiitake, portobello, or even wild mushrooms based on your preference. Just make sure to sauté them well for the best flavor.
Is this recipe suitable for vegetarians?
Yes, this recipe is completely vegetarian as it contains no meat. It’s packed with vegetables and cheese, making it hearty and filling.
Can I make this recipe vegan?
To make a vegan version, substitute the ricotta, mozzarella, and Parmesan with plant-based cheese alternatives, and replace the egg with a flax egg or another binder. Also, ensure your marinara sauce is free from animal products.
What’s the best way to cook the noodles for rolling?
Cooking the noodles al dente is key—they should be tender but still firm enough to roll without tearing. After boiling, lay them flat on parchment or foil to cool and prevent sticking, which makes rolling much easier.
Can I add other veggies to the filling?
Yes! Feel free to mix in finely chopped bell peppers, zucchini, or even artichoke hearts for extra flavor and texture. Just sauté them with the mushrooms and spinach to keep the filling moist and delicious.
Final Thoughts
I hope you’re as excited about this Mushroom and Spinach Lasagna Rolls Recipe as I am. It’s one of those dishes that feels special but is surprisingly easy to make—with layers of flavor that will delight your taste buds and warm your heart. Whether you’re cooking for family or hosting friends, give these lasagna rolls a try. I promise you’ll love every cheesy, veggie-packed bite!
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Mushroom and Spinach Lasagna Rolls Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Mushroom and Spinach Lasagna Rolls recipe features tender pasta sheets filled with a savory mixture of sautéed mushrooms, fresh spinach, ricotta, and mozzarella cheeses, all baked in a rich marinara sauce for a delicious, comforting Italian-inspired meal.
Ingredients
Lasagna Noodles
- 8–10 lasagna noodles, cooked al dente
Vegetable Filling
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups sliced mushrooms (button, cremini, or a mix)
- 4 cups fresh spinach, roughly chopped
Cheese Mixture
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 egg
Seasoning & Sauce
- Salt and pepper, to taste
- 2 cups marinara sauce (store-bought or homemade)
Instructions
- Prepare the Lasagna Rolls: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish using cooking spray or olive oil to prevent sticking.
- Cook the Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on parchment paper or foil to keep them from sticking together.
- Cook Onions: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until softened and translucent.
- Sauté Mushrooms and Garlic: Add minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes until mushrooms are browned, tender, and the mixture is fragrant.
- Wilt Spinach: Stir in the roughly chopped spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste, then remove from heat and let cool slightly.
- Make Ricotta Filling: In a large bowl, combine the ricotta cheese, 1 cup shredded mozzarella, Parmesan cheese, egg, and the cooled mushroom-spinach mixture. Mix well and adjust seasoning with salt and pepper.
- Assemble Rolls: Spread 2-3 tablespoons of the ricotta filling evenly along each cooked lasagna noodle. Roll each noodle tightly and place seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour marinara sauce over the assembled lasagna rolls, covering them completely. Sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly over the top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly. For a golden top, remove the foil and bake for an additional 5 minutes.
- Rest and Serve: Let the lasagna rolls rest for 5 minutes before serving. Garnish with extra Parmesan cheese or fresh basil if desired for added flavor and presentation.
Notes
- Ensure the noodles are cooked al dente to prevent them from becoming mushy during baking.
- Use a mix of mushroom varieties for a richer flavor profile.
- Allow the mushroom-spinach mixture to cool before combining with the cheeses to avoid curdling the cheese.
- Leftover lasagna rolls can be refrigerated for up to 3 days or frozen for up to 1 month.
- For a vegan version, substitute ricotta and mozzarella with plant-based cheese alternatives and omit the egg.
- Fresh herbs such as basil or oregano can be added to the filling for additional flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
