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
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
- 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.
