Lasagna is a timeless comfort food that has been a staple in kitchens worldwide for centuries. Its rich layers of pasta, cheese, and sauce are undeniably comforting, making it a favorite for both family dinners and holiday gatherings. However, if you’re looking for a lighter and more veggie-packed version of the classic lasagna, Mushroom and Spinach Lasagna Rolls are the perfect solution.

These rolls feature a delightful combination of sautéed mushrooms, spinach, ricotta cheese, and fresh herbs, all rolled up inside tender lasagna noodles. Topped with marinara sauce and melted mozzarella, they bake to perfection, offering a delicious and satisfying meal that’s full of flavor and texture.

In this article, we’ll walk you through the recipe for Mushroom and Spinach Lasagna Rolls, offering helpful tips along the way to make sure your dish turns out just right. Whether you’re preparing a quick weeknight dinner or hosting a cozy dinner party, these lasagna rolls will undoubtedly impress your guests.

Why You’ll Love Mushroom and Spinach Lasagna Rolls

The Mushroom and Spinach Lasagna Rolls recipe is not only a healthy twist on classic comfort food, but it also combines rich, earthy flavors with fresh, vibrant ingredients. Here are some reasons why you’ll love these lasagna rolls:

Healthier Option: Unlike traditional lasagna, which often uses layers of heavy meat, these rolls are packed with fresh vegetables like spinach and mushrooms, making them a lighter alternative.
Packed with Flavor: The earthy flavor of sautéed mushrooms and the slight bitterness of spinach are balanced perfectly by the creamy ricotta and tangy marinara sauce. Plus, the mozzarella topping adds a gooey, cheesy finish that is simply irresistible.
Easy to Make: Though it sounds fancy, Mushroom and Spinach Lasagna Rolls are surprisingly simple to prepare. With basic ingredients and just a few steps, you can create a meal that looks and tastes like it took hours to prepare.
Customizable: The beauty of lasagna rolls lies in their versatility. You can swap the spinach for kale, or add in other vegetables such as zucchini or bell peppers. The ricotta can also be replaced with cottage cheese or a dairy-free alternative if preferred.

Now that you know why these Mushroom and Spinach Lasagna Rolls are such a winner, let’s dive into the recipe.

Ingredients for Mushroom and Spinach Lasagna Rolls

To prepare these lasagna rolls, you’ll need the following ingredients:

12 lasagna noodles, cooked and drained
2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
8 oz mushrooms, finely chopped
5 oz fresh spinach, chopped
1 tsp salt
½ tsp black pepper
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 egg
1 tsp dried oregano
2 cups marinara sauce
1 ½ cups shredded mozzarella cheese

These ingredients come together to create a dish that’s bursting with flavor. The combination of ricotta, Parmesan, and mozzarella cheeses gives the rolls their signature creamy, cheesy texture. The spinach and mushrooms provide the perfect balance of freshness and earthiness, making every bite satisfying.

Instructions: How to Make Mushroom and Spinach Lasagna Rolls

Follow these simple steps to create your own Mushroom and Spinach Lasagna Rolls.

Step 1: Sauté the Vegetables

Start by heating 2 tbsp olive oil in a large pan over medium heat. Add the diced onion and minced garlic to the pan, cooking them until they become fragrant, about 2-3 minutes. Then, add the finely chopped mushrooms to the pan and cook for another 5-7 minutes, or until the mushrooms release their moisture and become tender.

Once the mushrooms are cooked down, stir in the chopped spinach, salt, and black pepper. Cook for an additional 2-3 minutes, or until the spinach has wilted and reduced in volume. Remove the pan from the heat and allow the mixture to cool slightly.

Step 2: Prepare the Filling

In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, and oregano. Stir the ingredients together until smooth. Once the mushroom and spinach mixture has cooled, add it to the ricotta mixture and stir until everything is fully combined.

The ricotta mixture should be thick and creamy, with the mushrooms and spinach evenly distributed throughout. This mixture will be used to fill the lasagna noodles.

Step 3: Assemble the Lasagna Rolls

Next, spread a thin layer of the ricotta filling over each cooked lasagna noodle. You’ll want to spread about 2 tbsp of the filling onto each noodle, ensuring that it covers the entire length of the noodle evenly.

Once each noodle is filled, carefully roll it up and place it seam-side down in a greased baking dish. Continue rolling the remaining noodles until all of them are filled and placed in the dish.

Step 4: Add Sauce and Cheese

Pour 2 cups marinara sauce evenly over the lasagna rolls, making sure to cover them generously. Then, sprinkle 1 ½ cups shredded mozzarella cheese over the top of the rolls. The mozzarella will melt into the sauce and create a deliciously cheesy crust as it bakes.

Step 5: Bake the Lasagna Rolls

Cover the baking dish with aluminum foil and place it in a preheated oven at 375°F (190°C). Bake the lasagna rolls for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is golden and bubbly.

Step 6: Serve and Enjoy!

Once the lasagna rolls are done baking, remove the dish from the oven and let it rest for about 5 minutes before serving. This will allow the rolls to set and make them easier to cut and serve.

Serve the Mushroom and Spinach Lasagna Rolls with a side salad, garlic bread, or any of your favorite sides for a complete meal.

Tips for Making the Best Mushroom and Spinach Lasagna Rolls

Use Fresh Spinach: While frozen spinach can be used in a pinch, fresh spinach has a better texture and flavor that really makes the dish shine. Be sure to chop it finely before cooking.
Sauté Mushrooms Properly: To avoid soggy mushrooms, make sure to cook them down properly. Let the mushrooms release their moisture and cook until they are nicely browned.
Use a Good Marinara Sauce: Since the marinara sauce is a major flavor component of this dish, make sure to use a high-quality jarred sauce or, if you’re feeling adventurous, make your own from scratch.
Feel Free to Experiment: As mentioned earlier, these lasagna rolls are highly customizable. Feel free to add other vegetables or spices to the filling to suit your taste.
Make Ahead: You can prepare the lasagna rolls a day in advance. Simply assemble the rolls, cover them tightly with foil, and refrigerate them until you’re ready to bake.

Nutritional Information for Mushroom and Spinach Lasagna Rolls

These Mushroom and Spinach Lasagna Rolls are a satisfying and nutritious meal. Each serving (2 rolls) contains approximately:

Calories: 350-400 calories
Fat: 20-25g
Protein: 18g
Carbohydrates: 35-40g
Fiber: 4-5g

The exact nutritional content may vary based on ingredient brands and portion sizes, but this dish offers a great balance of vegetables, protein, and carbohydrates, making it a wholesome meal.

More Related Recipes You Might Enjoy

If you enjoyed making Mushroom and Spinach Lasagna Rolls, you might also love these delicious, hearty recipes that feature similar flavors or cooking techniques:

FAQs About Spinach Lasagna and Lasagna Rolls

1. Can lasagna rolls be made ahead?

Yes! Lasagna rolls can be assembled in advance and stored in the refrigerator for up to 24 hours before baking. You can also freeze them for up to 3 months and bake them directly from frozen with extra cooking time.

2. Why is my spinach lasagna watery?

A watery spinach lasagna is often caused by excess moisture in the spinach or ricotta. To prevent this, drain cooked spinach thoroughly and squeeze out excess liquid. If using frozen spinach, thaw and pat it dry before mixing with other ingredients. Also, avoid adding too much sauce.

3. Do you have to pre-cook spinach for lasagna?

It depends on the type of spinach used. Fresh spinach should be lightly sautéed or wilted to remove moisture. Frozen spinach should be thawed and squeezed dry. If using baby spinach, you can add it raw as it will cook while baking.

4. How long does spinach and ricotta lasagna last in the fridge?

Spinach and ricotta lasagna lasts for about 3–5 days when stored in an airtight container in the refrigerator. For longer storage, freeze it for up to 3 months. Reheat thoroughly before serving.

Conclusion

Mushroom and Spinach Lasagna Rolls are a wonderful twist on the classic lasagna, offering a healthier and lighter option without sacrificing flavor. The combination of sautéed mushrooms, fresh spinach, and creamy cheese filling, all wrapped up in tender lasagna noodles, makes for a dish that is both comforting and satisfying. Whether you’re cooking for your family or preparing a meal for guests, these lasagna rolls are sure to impress.

With simple ingredients and easy-to-follow instructions, you can create this delicious meal any time you crave a hearty, veggie-packed dish. Try it today, and enjoy the wonderful flavors of Mushroom and Spinach Lasagna Rolls!

Mushroom and Spinach Lasagna Rolls: Easy & Delicious Recipe

Author: Sofia Rojas
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Mushroom and Spinach Lasagna Rolls are a delightful vegetarian dish that combines tender lasagna noodles, a savory ricotta filling, and flavorful sautéed mushrooms and spinach. Perfect for a cozy dinner, these rolls are smothered in marinara sauce and topped with gooey mozzarella cheese, making them a crowd-pleasing comfort food.

Ingredients

Scale

12 lasagna noodles, cooked and drained
2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
8 oz mushrooms, finely chopped
5 oz fresh spinach, chopped
1 tsp salt
½ tsp black pepper
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 egg
1 tsp dried oregano
2 cups marinara sauce
1 ½ cups shredded mozzarella cheese

Instructions

Sauté Vegetables: Heat olive oil in a pan over medium heat. Add diced onion and minced garlic, cooking until fragrant. Add mushrooms and cook until tender. Stir in spinach, salt, and pepper, cooking until wilted. Let cool.
Prepare Filling: In a bowl, mix ricotta cheese, grated Parmesan, egg, and oregano. Add the cooled mushroom-spinach mixture and combine.
Assemble Rolls: Spread about 2 tbsp of the filling onto each lasagna noodle. Roll up each noodle tightly and place seam-side down in a greased baking dish.
Add Sauce & Cheese: Pour marinara sauce over the rolls, then sprinkle with shredded mozzarella cheese.
Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake for an additional 10 minutes until the cheese is golden and bubbly.
Serve: Allow the lasagna rolls to rest for 5 minutes before serving.

Notes

For a dairy-free version, use plant-based ricotta and dairy-free mozzarella.
You can use frozen spinach, but make sure to thaw and squeeze out excess moisture before adding it to the mixture.
Feel free to add more veggies or use a different cheese combination for variety.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 roll
Calories: 300 kcal
Sugar: 6g
Sodium: 350mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 14g
Cholesterol: 50mg

Keywords: Mushroom and Spinach Lasagna Rolls, lasagna rolls recipe, vegetarian lasagna rolls, spinach lasagna, easy lasagna rolls