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To make delicious mushroom spinach lasagna rolls, gather these ingredients: - 8 lasagna noodles - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 8 ounces mushrooms, sliced (cremini or button) - 4 cups fresh spinach, washed and roughly chopped - 1/2 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese, divided - 1 cup marinara sauce I suggest using Barilla for lasagna noodles. They cook well and hold shape. For cheese, I love BelGioioso for ricotta and mozzarella. Their taste is rich and creamy. If you want a great Parmesan, try Grana Padano. It has a wonderful flavor that enhances the dish. For marinara, Rao's is a favorite. It is thick and packed with flavor. You can make this recipe fit various diets. For gluten-free needs, use gluten-free lasagna noodles. If you're vegan, swap ricotta with tofu or cashew cheese. For a lower-fat version, use part-skim ricotta and mozzarella. If you want more greens, add kale or Swiss chard in place of spinach. {{ingredient_image_2}} First, you need to cook your lasagna noodles. Bring a large pot of salted water to a boil. Add the noodles and cook them until they are al dente, which usually takes about 8-10 minutes. Once done, drain them well. Lay the noodles flat on a clean kitchen towel. This keeps them from sticking together. Next, grab a large skillet and heat one tablespoon of olive oil over medium heat. Add one finely chopped onion. Sauté the onion for about 3-4 minutes until it turns translucent. Then, add two minced garlic cloves and eight ounces of sliced mushrooms. Cook this mixture for 5-7 minutes. The mushrooms should soften and release their moisture. After that, toss in four cups of chopped fresh spinach, half a teaspoon of dried oregano, half a teaspoon of salt, and a quarter teaspoon of black pepper. Cook this until the spinach wilts, which should take about 2-3 minutes. Remove the skillet from heat and let the mixture cool slightly. Now, it’s time to mix the filling. In a bowl, combine the cooled mushroom-spinach mix with one cup of ricotta cheese, half a cup of shredded mozzarella cheese, and a quarter cup of grated Parmesan cheese. Stir this mix well. In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. For each lasagna noodle, spoon about 2-3 tablespoons of the filling onto one end of the noodle and roll it tightly. Place each roll seam-side down in the baking dish. Repeat this until you use all the noodles and filling. Once all the rolls are in the dish, pour the rest of the marinara sauce over them. Make sure they are well covered. Sprinkle the remaining mozzarella and Parmesan cheese on top. Cover the baking dish with aluminum foil, then bake in a preheated oven at 375°F for 25 minutes. After that, remove the foil and bake for another 15 minutes. The cheese should be bubbly and golden. Let the rolls cool for about 5 minutes before serving. Enjoy your delicious Mushroom Spinach Lasagna Rolls! To craft perfect mushroom spinach lasagna rolls, follow these simple tips: - Cook noodles al dente: This keeps them firm and easier to handle. - Cool the filling: Letting the mushroom-spinach mix cool helps it stick better. - Use a clean towel: Lay cooked noodles on a towel to prevent them from sticking together. - Don’t overfill: Use only 2-3 tablespoons of filling per noodle. Too much can cause spills. You can try various methods to cook these delicious rolls: - Instant Pot: Place the rolls in a pan, add some marinara sauce, and cook on high pressure for 10 minutes. - Skillet: Heat a bit of sauce in a large skillet. Place the rolls seam-side down and cover. Cook for about 20 minutes on low heat until heated through. Avoid these common mistakes to ensure success: - Skipping the cooling step: Filling should not be hot when you roll it. - Not covering with sauce: Always pour sauce over rolls; this keeps them moist and flavorful. - Using too much cheese: While cheese is great, too much can overpower the dish. Stick to the recipe amounts for balance. - Rushing the bake: Allowing the rolls to bake properly ensures they turn golden and bubbly. Pro Tips Use Fresh Ingredients: Fresh spinach and mushrooms will elevate the flavor of your lasagna rolls. Opt for seasonal produce whenever possible for the best taste. Customize Your Cheese: Feel free to mix different types of cheese, such as ricotta or goat cheese, to add unique flavors and textures to your filling. Experiment with Sauces: While marinara is classic, try using pesto or a white sauce for a twist on the traditional lasagna rolls. Make Ahead: Prepare the rolls in advance and refrigerate them. They can be baked straight from the fridge, just add a few extra minutes to the cooking time. {{image_4}} You can switch up the cheese in your lasagna rolls. Try using cottage cheese instead of ricotta. It adds a nice texture and flavor. You can also use goat cheese for a tangy twist. If you love strong flavors, add blue cheese in small amounts. Mixing different cheeses gives your dish more depth. Want to make your lasagna rolls heartier? Add some protein! Cooked chicken or Italian sausage can be great options. Just chop them into small pieces and mix them into your filling. This will give your dish extra flavor and make it more filling. If you use sausage, go for sweet or spicy based on your taste. You can make these rolls vegan or dairy-free with simple swaps. Use cashew cheese or tofu instead of ricotta. Nutritional yeast adds a cheesy flavor without dairy. For mozzarella, try a vegan cheese brand that melts well. You can mix in some cooked lentils for added protein. This way, everyone can enjoy a delicious meal! After you enjoy your Mushroom Spinach Lasagna Rolls, store any leftovers in an airtight container. Make sure to let them cool first. Place the container in the fridge. They will stay fresh for up to three days. If you want to enjoy them later, freezing is a great option. To freeze your lasagna rolls, wrap each roll tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Be sure to remove as much air as possible. You can freeze them for up to three months. When you’re ready to eat, just thaw them in the fridge overnight. To reheat, you can use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the rolls in a baking dish and cover with foil. Heat for about 20 minutes. For the microwave, place the rolls on a plate and cover with a damp paper towel. Heat for 2-3 minutes, checking often. Enjoy your meal just as it was made! Yes, you can use no-boil lasagna noodles. They save time and effort. Just spread a little extra sauce in the baking dish. This helps the noodles cook well. Follow the package instructions for the best results. These lasagna rolls will stay fresh for about 3 to 4 days. Store them in an airtight container. You can also cover them with plastic wrap. Just make sure they cool down before storing. Some great sides include: - Mixed greens salad - Garlic bread - Steamed broccoli - Roasted vegetables These sides add freshness and crunch to your meal. Absolutely! You can prepare these rolls a day ahead. Just assemble them and cover tightly. Store them in the fridge. When you're ready to bake, add a few extra minutes to the cooking time. This post covered everything you need for Mushroom Spinach Lasagna Rolls. We explored ingredients, brands, and substitutions. I shared clear steps for prep, cooking, and assembling. You learned tips for perfect rolls and common mistakes to watch for. In the end, you can make tasty lasagna rolls your way. Use the tips and variations provided to suit your taste and needs. Enjoy your meal and impress your family and friends!

Mushroom Spinach Lasagna Rolls

Delicious lasagna rolls filled with a savory mushroom and spinach mixture, topped with marinara sauce and cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 noodles lasagna
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced (cremini or button)
  • 4 cups fresh spinach, washed and roughly chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 cup marinara sauce

Instructions
 

  • Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until they are al dente. Once cooked, drain and lay them flat on a clean kitchen towel to prevent sticking.
  • In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, approximately 3-4 minutes.
  • Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are softened and have released their moisture, about 5-7 minutes.
  • Incorporate the fresh spinach, dried oregano, salt, and black pepper into the skillet, cooking until the spinach wilts, which should take around 2-3 minutes. Remove the skillet from heat and allow the mixture to cool slightly.
  • In a mixing bowl, combine the cooled mushroom-spinach mixture with ricotta cheese, half of the mozzarella cheese (1/2 cup), and half of the grated Parmesan cheese (1/4 cup). Stir well to fully blend the ingredients together.
  • Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish to create a base for your rolls.
  • For each lasagna noodle, spoon about 2-3 tablespoons of the filling onto one end of the noodle and roll it up tightly. Place each roll seam-side down neatly in the baking dish. Repeat this process with the remaining noodles and filling.
  • Once all the rolls are in the dish, pour the remaining marinara sauce evenly over them to ensure they are well covered. Sprinkle the top with the remaining mozzarella cheese and the remaining grated Parmesan cheese for a delightful cheesy crust.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  • Allow the lasagna rolls to cool for about 5 minutes before serving to enhance the flavors.

Notes

Serve garnished with fresh basil or parsley and a side of mixed greens.
Keyword lasagna, mushroom, pasta, spinach, vegetarian