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
- Skillet
- Mixing bowl
- Baking dish
- Spatula
- Knife and cutting board
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
- Step 1: Boil lasagna noodles according to package instructions. Drain and lay flat.
- Step 2: Heat olive oil in a skillet. Add garlic and cook briefly. Add mushrooms and cook until softened. Add spinach and cook until wilted. Remove from heat.
- Step 3: In a bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and black pepper. Stir in cooked vegetables.
- Step 4: Spread a thin layer of tomato sauce in the baking dish.
- Step 5: Spread ricotta mixture onto each noodle and roll carefully.
- Step 6: Place rolls seam-side down in baking dish.
- Step 7: Pour remaining sauce over rolls and sprinkle mozzarella cheese on top.
- Step 8: Cover with foil and bake at 180°C (350°F) for 20 minutes. Remove foil and bake 5–10 minutes more.
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.