These Mushroom and Spinach Lasagna Rolls flip the script on classic lasagna—layered, yes, but with a twist of finesse and earthy elegance you didn’t know you were missing. Inspired by rustic Italian cooking, these rolls are proof that comfort food can still be creative.
Each bite wraps up creamy ricotta, garlicky spinach, and umami-packed mushrooms in tender pasta sheets—elegant enough for dinner parties, but easy enough for a Tuesday. It tastes unexpectedly amazing alongside a Vegas Bomb Shot or chilly Vesper, bringing serious flavor and fun to the table.
The real secret? Rolling the lasagna locks in flavor and makes for perfect individual portions—plus, they reheat like a dream. You’ll never look at a casserole dish the same way again.
Flavor Bomb Alert!
- The taste is rich, cozy, and just a little luxurious—like your favorite comfort dish took a European vacation.
- I made these for a casual wine night, and my friends asked for the recipe before the second round of cocktails—always a good sign.
- I love that I can prep everything ahead and just bake when needed—perfect for busy nights that still call for something homemade and hearty.
- I’ve tried swapping in kale or adding a touch of truffle oil—each tweak brings out a new layer of depth in the flavor.
- They’re surprisingly lighter than traditional lasagna, and I’ve noticed I feel full but not sluggish—ideal for balancing indulgence with feel-good meals.
Mushroom and Spinach Lasagna Rolls Recipe
These savory lasagna rolls are packed with sautéed spinach, mushrooms, garlic, and creamy cheese, then rolled up in tender pasta and baked under a blanket of tomato sauce and mozzarella. Perfect for a cozy dinner that's comforting, flavorful, and elegant enough for guests.
Equipment
- Large pot
- Wooden spoon or spatula
- Cutting board
- Chef’s knife
- Mixing bowls (medium and large)
- 9×13-inch rectangular baking dish
- Large skillet
Ingredients
- 15 oz Ricotta cheese
- 4 cloves garlic minced
- 1/3 cup Parmesan cheese
- 1 jar tomato sauce
- 1 large egg
- 12 lasagna noodles
- 4 cups baby bella mushroom slices chopped
- 3/4 teaspoon black pepper
- 2 –3 cups mozzarella cheese
- 1/4 cup olive oil
- 1 teaspoon salt
- 20 oz baby spinach fresh, chopped
Instructions
- Preheat the oven to 350°F.
- Boil a large pot of water and cook the lasagna noodles according to package instructions or to desired doneness.
- While noodles cook, chop the vegetables and mince the garlic.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Once hot, sauté half of the spinach, mushrooms, and garlic until the spinach wilts. Transfer to a large bowl.
- Add to the bowl and season with salt and any additional seasonings as desired.
- In a medium bowl, mix the egg, ricotta, Parmesan cheese, and black pepper.
- Drain the noodles and place them in cool water to prevent sticking.
- Mix noodles with a thin layer of the cheese mixture and tranfer to baking dish and layer it.
- Top with a portion of the spinach and mushroom filling.
- Roll up the noodles and place them seam-side down in a rectangular baking dish.
- Pour tomato sauce over the lasagna rolls and sprinkle with mozzarella cheese.
- Bake for 35 minutes.
- Serve warm.
Notes
- Chop mushrooms small so they blend seamlessly into the filling and don’t cause uneven rolling.
- Use whole milk ricotta for a richer, creamier filling that balances the earthy veggies.
| Nutrition | Value |
| Calories | 295kcal |
| Carbohydrates | 25g |
| Fibre | 2g |
| Fat | 15g |
| Protein | 15g |
| Cholesterol | 48g |
