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
Scale
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.
