Mushroom and Spinach Lasagna Rolls Recipe
These Mushroom and Spinach Lasagna Rolls are a delicious twist on traditional lasagna. Filled with a savory mixture of mushrooms, spinach, and creamy cheeses, these individual rolls are easy to make and perfect for a cozy dinner.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 rolls 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
Lasagna Rolls:
- 8 lasagna noodles
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 small onion (diced)
- 8 ounces mushrooms (chopped)
- 4 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups marinara sauce
- chopped basil or parsley for garnish (optional)
Instructions
- Preheat your oven: Preheat oven to 375°F (190°C) and grease a baking dish.
- Cook lasagna noodles: Cook noodles according to package instructions, drain, and lay flat on a clean towel.
- Sauté veggies: In a skillet, sauté garlic, onion, mushrooms until browned. Add spinach.
- Prepare filling: Combine cheeses, egg, salt, pepper, Italian seasoning. Fold in veggie mixture.
- Fill and roll: Spread filling on noodles, roll up tightly.
- Assemble: Spread marinara sauce in dish, place rolls on top, add more sauce and mozzarella.
- Bake: Cover with foil, bake for 25 minutes, then uncover and bake for additional 10 minutes.
- Garnish: Garnish with basil or parsley before serving.
Notes
- Prepare ahead: Rolls can be assembled and refrigerated up to 24 hours before baking.
- Ingredient swap: Frozen spinach can be used instead of fresh.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
