Mushroom and Spinach Lasagna Rolls
Cozy, cheesy mushroom and spinach-filled lasagna rolls topped with melty mozzarella and parmesan, perfect for weeknight dinners and potlucks.
Ingredients
Pasta and Filling Ingredients
- 12 ounces Lasagna noodles (regular or no-boil)
- 1-2 tablespoons Olive oil
- 1 medium Onion, chopped
- 2-3 cloves Garlic, minced
- 10-12 ounces Mushrooms, sliced (cremini or white button)
- 4-5 cups Fresh spinach (about 5-6 ounces)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1.5-2 cups Ricotta cheese Use good-quality ricotta for best results.
- 1-1.5 cups Shredded mozzarella, divided
- 1/4-1/2 cup Grated Parmesan cheese
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook lasagna noodles according to package directions until al dente. Drain and lay flat on parchment or a clean towel.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 4–5 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Add the sliced mushrooms. Cook until they release their moisture and become tender and browned, about 6–8 minutes. Season with salt, pepper, and Italian seasoning.
- Add the fresh spinach in batches, stirring until wilted. Remove from heat and let cool slightly.
- In a bowl, combine the mushroom-spinach mixture with ricotta and half of the shredded mozzarella. Taste and adjust seasoning.
- Spread about 1/3 to 1/2 cup of filling evenly down the center of each lasagna noodle. Roll each noodle tightly and place seam-side down in the prepared baking dish.
Baking
- Sprinkle the remaining mozzarella and grated Parmesan across the top.
- Bake uncovered for 25–30 minutes, until the cheese is melted and the tops are golden-brown.
- Let rest 5–10 minutes before serving.
Notes
These lasagna rolls are versatile; you can add cooked sausage or swap cheeses. For a gluten-free version, use gluten-free lasagna noodles.