There is nothing quite as comforting and satisfying as a warm, cheesy pasta dish packed with fresh vegetables and rich flavors. The Mushroom and Spinach Lasagna Rolls Recipe brings together tender lasagna noodles filled with a creamy mixture of ricotta, mozzarella, sautéed mushrooms, and vibrant spinach, all baked under a luscious layer of marinara sauce. This dish is a fantastic way to enjoy classic Italian flavors with a fresh, veggie-forward twist that everyone at your table will adore. Whether you’re making dinner for family or impressing friends, these lasagna rolls are sure to become a beloved favorite in your recipe rotation.
Ingredients You’ll Need
Simple, wholesome, and essential — each ingredient in this Mushroom and Spinach Lasagna Rolls Recipe works harmoniously to create the perfect balance of flavors and textures. From the creamy cheeses to the earthy mushrooms and fresh spinach, every component shines through.
- Lasagna noodles: Cooked al dente to hold the filling without becoming mushy.
- Olive oil: Adds a fruity richness to sautéed vegetables and keeps them tender.
- Onion: Finely chopped to melt into the filling with a subtle sweetness.
- Garlic: Minced to infuse brightness and depth in every bite.
- Mushrooms: Button or cremini, sautéed for an earthy, meaty texture.
- Fresh spinach: Roughly chopped to pack in vibrant color and a mild, fresh note.
- Ricotta cheese: Creamy and mild, it forms the base of the luscious filling.
- Mozzarella cheese: Shredded and divided, melting beautifully inside and on top for a gooey finish.
- Parmesan cheese: Adds a sharp, nutty flavor to elevate the overall dish.
- Egg: Binds all the filling ingredients, ensuring a creamy yet firm texture.
- Salt and pepper: To season perfectly and highlight every flavor.
- Marinara sauce: A rich, tangy tomato base to complement and tie together all the flavors.
How to Make Mushroom and Spinach Lasagna Rolls Recipe
Step 1: Prepare the Baking Dish and Noodles
Start by preheating your oven to 375°F (190°C), then lightly grease a 9×13-inch baking dish with olive oil or cooking spray. This ensures the lasagna rolls won’t stick while baking and makes cleanup easier. Cook your lasagna noodles to a perfect al dente according to the package instructions — it’s key they hold their shape when rolled. Once cooked, drain and lay them flat on parchment paper or foil so they don’t stick together.
Step 2: Sauté the Vegetables
Heat olive oil in a skillet over medium heat and add finely chopped onion. Cook just until softened and fragrant, which brings out their natural sweetness without overpowering the dish. Toss in the minced garlic and sliced mushrooms, cooking until the mushrooms turn a beautiful golden brown and their moisture evaporates, concentrating that wonderful umami flavor. Finally, stir in the chopped spinach and cook until just wilted. Season all the vegetables with salt and pepper to taste. This colorful melange forms the heart of your filling.
Step 3: Make the Ricotta Filling
In a large bowl, mix together the creamy ricotta, one cup of shredded mozzarella, grated Parmesan, and a beaten egg. The egg gives structure to your filling, while the cheeses combine creamy richness with a hint of sharpness. Add in the cooled mushroom and spinach mixture, stirring gently until everything is thoroughly combined. Taste and adjust seasoning — this step ensures the filling bursts with balanced flavor inside every roll.
Step 4: Assemble the Rolls
Spread about 2 to 3 tablespoons of the ricotta and vegetable filling evenly along each lasagna noodle. Roll each noodle carefully but tightly to keep the filling secure. Arrange the rolls seam-side down in your prepared baking dish, forming a beautiful layered appearance that’s both rustic and elegant.
Step 5: Add Sauce and Cheese, Then Bake
Generously pour two cups of marinara sauce over the lasagna rolls, ensuring they’re well-covered to deliver moistness and tang with each bite. Sprinkle the remaining half cup of shredded mozzarella cheese on top for a melty, golden crust. Cover the dish with aluminum foil and bake for 25 to 30 minutes until bubbling and heated through. For a golden, bubbly finish, uncover and bake for an additional five minutes. This final step gives your rolls that irresistible cheesy top.
Step 6: Rest and Serve
Once out of the oven, let the lasagna rolls rest for about five minutes. This allows the cheeses to set slightly, making the rolls easier to serve without losing their shape, and lets all the flavors settle beautifully. This little waiting game rewards you with the best texture and taste.
How to Serve Mushroom and Spinach Lasagna Rolls Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese or vibrant fresh basil leaves immediately elevates the dish, adding eye-catching color and bursts of flavor. Even a light drizzle of extra virgin olive oil or a pinch of red pepper flakes can add a delightful finishing touch if you want to experiment.
Side Dishes
To round out your meal, serve with a crisp green salad tossed lightly with lemon vinaigrette or a side of garlic bread for dipping. Roasted vegetables or a simple breadstick also make wonderful companions, balancing richness with fresh or crunchy elements.
Creative Ways to Present
For special occasions, plate each roll individually with a drizzle of sauce artistically swirled around it, garnished with microgreens or chopped herbs. You could also bake these rolls in individual ramekins to create personal portions that feel fancy and festive.
Make Ahead and Storage
Storing Leftovers
Store any uneaten Mushroom and Spinach Lasagna Rolls Recipe in an airtight container in the refrigerator for up to 3 days. Make sure they cool completely before sealing to maintain freshness and prevent sogginess.
Freezing
You can freeze the lasagna rolls either before baking or after cooking. Wrap them tightly in plastic wrap and aluminum foil, then store in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat refrigerated or thawed lasagna rolls in a preheated 350°F (175°C) oven covered with foil for about 15-20 minutes or until warmed through. To preserve a crispy cheese top, remove the foil in the last 5 minutes of reheating.
FAQs
Can I use frozen spinach instead of fresh in this recipe?
Yes, you can substitute frozen spinach, but be sure to thaw it completely and squeeze out all excess moisture before mixing it into the filling. This prevents the rolls from becoming too watery.
What other cheeses work well in this Mushroom and Spinach Lasagna Rolls Recipe?
While ricotta, mozzarella, and Parmesan create a classic combination, you can experiment by adding dollops of goat cheese or a sprinkle of fontina for a slightly different flavor and creaminess.
Is this dish vegetarian?
Absolutely! This recipe is perfect for vegetarians as it contains no meat and highlights rich vegetarian ingredients like mushrooms, spinach, and cheeses.
Can I prepare the lasagna rolls entirely ahead of time?
Yes, you can assemble the rolls and refrigerate them covered for up to 24 hours before baking. This makes it a great option for meal prep or dinner parties.
How do I prevent the lasagna noodles from sticking together?
After cooking, lay the noodles flat on parchment paper or a lightly oiled surface. Avoid stacking or overlapping them while they cool to keep them separate and easy to roll.
Final Thoughts
This Mushroom and Spinach Lasagna Rolls Recipe is a delightful blend of comforting Italian flavors and vibrant, fresh ingredients that will warm your heart and your kitchen. It’s a perfect dish to share with loved ones, easy enough for a weeknight but special enough for guests. Give it a try soon — once you make these rolls, they might just become the meal everyone asks for again and again!
Print
Mushroom and Spinach Lasagna Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Mushroom and Spinach Lasagna Rolls recipe is a comforting Italian-inspired dish featuring tender lasagna noodles filled with a savory mixture of sautéed mushrooms, fresh spinach, and creamy ricotta cheese. Baked with marinara sauce and melted mozzarella, these rolls make a delightful main course that’s perfect for family dinners or entertaining guests.
Ingredients
Lasagna Rolls
- 8–10 lasagna noodles, cooked al dente
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
- Salt and pepper, to taste
Other
- 2 cups marinara sauce (store-bought or homemade)
Instructions
- Prepare the Lasagna Rolls: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with 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 prevent sticking while you prepare the filling.
- Cook Onions: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until softened and fragrant.
- Sauté Mushrooms and Garlic: Add minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until mushrooms are browned and tender.
- Wilt Spinach: Stir in the chopped spinach and cook for 1-2 minutes until wilted. Season the mixture with salt and pepper to taste. Remove from heat and allow to cool slightly before mixing.
- Make Ricotta Filling: In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, and the cooled mushroom-spinach mixture. Mix until well combined. Adjust seasoning with salt and pepper.
- Assemble Rolls: Spread 2-3 tablespoons of the ricotta filling evenly over 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 rolls, ensuring they are well covered. 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 cheese finish, remove the foil in the last 5 minutes of baking.
- Serve: Remove from oven and let the lasagna rolls rest for 5 minutes before serving. Garnish with additional grated Parmesan or fresh basil if desired. Enjoy warm.
Notes
- Cook noodles al dente to ensure they hold their shape during rolling.
- Use a mix of mushrooms for a deeper, earthier flavor.
- You can prepare the filling ahead of time and refrigerate before assembling.
- For a vegan version, substitute ricotta and mozzarella with plant-based cheeses and omit the egg.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
