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
Scale
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
