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Mushroom & Spinach Lasagna Rolls: A Delicious Recipe!

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Mushroom & Spinach Lasagna Rolls are a delicious and hearty dish filled with a creamy ricotta mixture, sautéed mushrooms, and fresh spinach, all rolled up in lasagna noodles and baked in marinara sauce.

Ingredients

Scale
  • 12 lasagna noodles
  • 2 tablespoons olive oil, divided
  • 12 ounces cremini or white button mushrooms, finely chopped
  • 4 cups fresh spinach
  • 3 cloves garlic, minced
  • 15 ounces ricotta cheese
  • 1 large egg
  • ¾ cup grated Parmesan cheese
  • 1½ cups shredded mozzarella cheese, divided
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • 3 cups marinara sauce
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes, optional
  • 2 tablespoons chopped fresh parsley or basil, for garnishing
  • Extra grated Parmesan cheese, optional

Instructions

  1. Preheat your oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain carefully and lay the noodles flat on a lightly oiled baking sheet or clean parchment paper to prevent sticking.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped mushrooms and cook for 6–8 minutes, stirring occasionally, until their moisture evaporates and they begin to brown. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the fresh spinach to the skillet in batches, stirring until wilted. Cook for another 1–2 minutes to evaporate excess moisture. Remove the skillet from the heat and let the mushroom-spinach mixture cool slightly.
  5. In a large bowl, combine the ricotta cheese, egg, Parmesan cheese, ½ cup of the mozzarella, Italian seasoning, salt, and black pepper. Stir in the cooled mushroom-spinach mixture until everything is evenly combined.
  6. In a small bowl, mix the marinara sauce with the dried oregano and red pepper flakes, if using. Spread about 1 cup of the sauce over the bottom of the prepared baking dish.
  7. Lay one cooked noodle flat on a clean work surface. Spread approximately 2–3 tablespoons of the ricotta mixture evenly over the noodle, leaving a small border at the edges. Starting at one short end, roll the noodle gently but firmly into a spiral. Repeat with the remaining noodles and filling.
  8. Place each roll seam-side down in the baking dish. Arrange them in a single layer so they fit snugly without being crushed. Spoon the remaining marinara sauce over the rolls, making sure the edges are lightly covered.
  9. Sprinkle the remaining 1 cup of shredded mozzarella evenly over the top. Add a little extra Parmesan if desired.
  10. Cover the baking dish loosely with foil and bake for 20 minutes.

Notes

  • Make sure to drain excess moisture from the mushroom-spinach mixture to prevent watery lasagna rolls.
  • Feel free to add other vegetables or proteins to the filling for variation.
  • These rolls can be made ahead of time and stored in the refrigerator before baking.

Nutrition

Find it online: https://tastydelice.com/mushroom-spinach-lasagna-rolls-recipe/