If you’re craving a comforting yet elegant meal that’s bursting with fresh flavors and creamy textures, you’ll absolutely adore this Mushroom and Spinach Lasagna Rolls Recipe. These tender pasta rolls are filled with a beautiful blend of sautéed mushrooms, vibrant spinach, and creamy cheese, all enveloped in a rich marinara sauce that bakes to bubbly perfection. Ideal for family dinners or impressing guests, this dish combines wholesome ingredients and simple steps to create a stunning presentation and unforgettable taste that feels both homemade and special.
Ingredients You’ll Need
Every ingredient in this Mushroom and Spinach Lasagna Rolls Recipe plays a starring role, bringing together layers of flavor, texture, and color. From the tender noodles to the fresh greens and savory cheeses, these essentials are easy to find but transform the dish into something truly delightful.
- 8-10 lasagna noodles, cooked al dente: Perfectly firm noodles prevent mushiness when rolled and baked.
- 2 tablespoons olive oil: For sautéing the veggies and adding a lovely depth of flavor.
- 1 small onion, finely chopped: Adds sweetness and foundation to the filling.
- 2 cloves garlic, minced: Infuses a subtle savory bite that complements mushrooms beautifully.
- 2 cups sliced mushrooms (button, cremini, or a mix): Earthy and meaty, mushrooms bring umami richness.
- 4 cups fresh spinach, roughly chopped: Brightens the filling with freshness and color.
- 1 1/2 cups ricotta cheese: Creamy and mild, it binds the filling while keeping it luscious.
- 1 1/2 cups shredded mozzarella cheese, divided: Adds gooey melty goodness, with some mixed in and some sprinkled on top.
- 1/4 cup grated Parmesan cheese: Sharp and nutty flavor boosts the overall taste.
- 1 egg: Acts as a gentle binder, giving structure to the filling.
- Salt and pepper, to taste: Essential for balancing and enhancing every ingredient.
- 2 cups marinara sauce (store-bought or homemade): The tomato sauce ties all the flavors together and keeps the rolls moist.
How to Make Mushroom and Spinach Lasagna Rolls Recipe
Step 1: Prepare the Noodles and Baking Dish
First things first, preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or cooking spray. Cook the lasagna noodles according to the package directions until they are al dente — firm but flexible enough to roll without breaking. Once cooked, carefully drain and lay them flat on parchment paper or foil so they don’t stick to each other. This step sets the foundation for your beautiful rolls.
Step 2: Sauté the Vegetables
Heat olive oil in a large skillet over medium heat, then toss in your finely chopped onion. Cook it until it becomes soft and translucent, about 2 to 3 minutes, releasing its sweet aromatic charm. Add the minced garlic and sliced mushrooms, cooking until the mushrooms brown nicely and become tender, around 5 to 7 minutes. Just before removing from heat, stir in the chopped spinach and cook for another minute or two until wilted, seasoning with salt and pepper. This vegetable mixture is where the heart of your roll filling comes alive.
Step 3: Create the Ricotta Mixture
In a large bowl, combine the ricotta cheese, one cup of shredded mozzarella, grated Parmesan, and the egg. Add the mushroom-spinach concoction and stir gently until everything is evenly mixed. Be sure to taste and adjust with salt and pepper as needed — a well-seasoned filling makes all the difference and elevates the dish to restaurant-quality flavor.
Step 4: Assemble the Lasagna Rolls
Take one cooked noodle at a time and spread about 2 to 3 tablespoons of the ricotta and veggie filling evenly along its length. Roll each noodle up tightly, then place it seam-side down in your prepared baking dish. Repeat this process with all noodles until the dish is filled with your carefully crafted eggplant, spinach, and mushroom delights. This rolling makes the presentation charming and the individual servings easy to handle.
Step 5: Bake to Perfection
Pour the marinara sauce generously over the top, covering every noodle roll to keep them moist while baking. Sprinkle the remaining half cup of shredded mozzarella cheese on top for that irresistible golden crust. Cover the dish with foil and bake for 25 to 30 minutes. For a bubbly, beautifully browned finish, remove the foil and bake for an extra 5 minutes. Once baked, let your Mushroom and Spinach Lasagna Rolls Recipe rest for 5 minutes — patience here means the filling sets for perfect slices.
How to Serve Mushroom and Spinach Lasagna Rolls Recipe
Garnishes
Brighten up your serving plate with a sprinkle of freshly grated Parmesan cheese or a scattering of torn basil leaves. These simple garnishes add an extra pop of flavor and color that make the dish feel festive and inviting. A drizzle of good quality olive oil or a few chili flakes can also add a nice touch if you enjoy a little heat or richness.
Side Dishes
To complement the rich, cheesy rolls, consider serving a crisp green salad dressed in a light vinaigrette or a side of garlic bread to soak up the delicious marinara sauce. Roasted vegetables like asparagus or a medley of zucchini and bell peppers also pair wonderfully, adding texture contrast and nutrients without overwhelming the flavorful rolls.
Creative Ways to Present
For a fun twist, serve individual rolls on a platter with mini bowls of extra marinara sauce for dipping. You can also layer the rolls slightly overlapping in a rustic terracotta dish and serve family-style for a cozy meal. Finally, try topping each roll with a leaf of fresh basil and a tiny dollop of ricotta for an elegant appetizer plate at your next dinner party.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Mushroom and Spinach Lasagna Rolls Recipe, store them in an airtight container in the refrigerator for up to 3 days. Make sure to cool the rolls completely before sealing them in the container to keep the texture just right and prevent sogginess.
Freezing
These fantastic rolls freeze beautifully! Before baking, assemble the rolls as usual, cover tightly with plastic wrap and foil, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed — this makes weekday dinners a breeze without compromising that homemade magic.
Reheating
To reheat leftovers, cover the rolls with foil and warm them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. If reheating from frozen, allow extra time and thaw completely beforehand for even warmth. A quick broil at the end will bring back that lovely golden cheese top.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out as much water as possible before adding it to your filling to avoid soggy rolls. Fresh spinach offers a brighter flavor, but frozen is a convenient and tasty alternative.
What type of mushrooms work best for this recipe?
Button or cremini mushrooms are both great choices. You can even mix different types like shiitake or portobello for added depth. Just slice them thinly to ensure they cook quickly and blend well into the filling.
Is it possible to make this recipe vegan?
Yes! Swap ricotta and mozzarella for plant-based cheese alternatives or make a cashew-based ricotta. Use a flax egg or another egg substitute for binding. Also, check that your marinara sauce is vegan-friendly. These tweaks create a delicious vegan Mushroom and Spinach Lasagna Rolls Recipe.
Can I prepare the rolls ahead of time?
Definitely! You can assemble the rolls a day in advance, keep them covered in the fridge, and bake them when ready. This makes meal prep super easy and keeps flavors melded beautifully.
How can I make the rolls more flavorful?
Try adding fresh herbs like thyme or oregano to the filling, or sprinkle red pepper flakes for a little kick. A splash of white wine when sautéing mushrooms also elevates the flavor profile. These small touches personalize the Mushroom and Spinach Lasagna Rolls Recipe to your tastes.
Final Thoughts
There’s something truly special about rolling up layers of luscious, cheesy filling and turning simple ingredients into a crowd-pleasing dish. I can’t recommend the Mushroom and Spinach Lasagna Rolls Recipe enough for anyone who loves classic comfort food with a fresh and vibrant twist. Whether you’re feeding family or friends, this recipe offers a satisfying, heartwarming meal that’s sure to become a beloved favorite in your kitchen. Give it a try—you won’t regret it!
Print
Mushroom and Spinach Lasagna Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Mushroom and Spinach Lasagna Rolls recipe offers a delicious twist on traditional lasagna by using tender lasagna noodles filled with a savory mixture of sautéed mushrooms, spinach, and creamy ricotta cheese. Baked with marinara sauce and mozzarella, this vegetarian dish is perfect for a comforting weeknight meal or special occasion.
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
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- Salt and pepper, to taste
Topping
- 2 cups marinara sauce (store-bought or homemade)
- 1/2 cup shredded mozzarella cheese
Instructions
- Prepare the Lasagna Rolls: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or olive oil to prevent sticking.
- Cook the Lasagna Noodles: Boil the noodles according to the package instructions until al dente. Drain them carefully and lay them flat on parchment paper or foil to keep them from sticking together and to prepare for filling.
- Prepare the Filling Base: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 2-3 minutes until softened and translucent, creating a flavorful base.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms, cooking for 5-7 minutes until the mushrooms are browned and tender, bringing out their earthy flavor.
- Cook the Spinach: Add the roughly chopped spinach to the skillet and cook for an additional 1-2 minutes until wilted. Season the mixture with salt and pepper to taste, then remove from heat and allow it to cool slightly.
- Mix the Ricotta Filling: In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, beaten egg, and the cooled mushroom-spinach mixture. Stir well and adjust seasoning with salt and pepper.
- Assemble the Rolls: Spread 2-3 tablespoons of the ricotta filling evenly along each cooked lasagna noodle. Roll up each noodle tightly and place seam-side down in the prepared baking dish, arranging them snugly.
- Add Sauce and Cheese: Pour marinara sauce over the assembled lasagna rolls, ensuring they are fully covered. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly on top.
- Bake: Cover the dish with aluminum foil and bake for 25-30 minutes until the cheese is melted and bubbly. For a golden top, remove the foil during the last 5 minutes of baking.
- Serve: Allow the lasagna rolls to rest for 5 minutes after baking. Optionally, garnish with extra Parmesan cheese or fresh basil before serving for added flavor and presentation.
Notes
- You can substitute the spinach with kale or Swiss chard if desired.
- For a gluten-free version, use gluten-free lasagna noodles.
- Make sure not to overcook the noodles to avoid them tearing when rolling.
- Prepare the filling a day ahead to let the flavors meld for richer taste.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
