Easy Mushroom and Spinach Lasagna Rolls Recipe is a comforting vegetarian dinner that brings together tender pasta, a creamy cheese filling, and savory vegetables baked in rich marinara sauce. These lasagna rolls are simpler to assemble than classic layered lasagna, portion perfectly, and feel special enough for guests while still being easy enough for a weeknight meal.
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Why You’ll Love This Easy Mushroom and Spinach Lasagna Rolls Recipe
This recipe is wonderfully approachable and reliable. Rolling the noodles keeps everything neat, evenly filled, and easy to serve. The mushrooms add an earthy, meaty depth while the spinach brings freshness and color, making this dish satisfying without feeling heavy. It’s also flexible, freezer-friendly, and kid-approved thanks to the mild, cheesy flavors. If you love classic lasagna but want something faster and more manageable, this recipe hits that sweet spot.
Ingredients for Easy Mushroom and Spinach Lasagna Rolls Recipe
Lasagna Rolls
- 12 lasagna noodles
- 1 tablespoon olive oil
- 8 ounces mushrooms (button or cremini), finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped
- 15 ounces whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup freshly grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Topping
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh basil or parsley (optional)
Ingredient Notes and Substitutions
Mushrooms can be button, cremini, or a mix for deeper flavor. Finely chopping them helps the filling stay compact and easy to roll. Fresh spinach is recommended, but frozen spinach works too if thawed and squeezed very dry; use about 1 cup packed frozen spinach. Ricotta gives the filling a creamy texture, but cottage cheese blended until smooth can be used as a lighter option. For a dairy-free version, substitute plant-based ricotta and mozzarella alternatives that melt well. No alcohol or pork is used in this recipe, making it naturally family-friendly.
Step-by-Step Instructions
Step 1 – Cook the Lasagna Noodles
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until just tender but not overcooked. They should be flexible enough to roll without tearing. Drain the noodles and lay them flat on a lightly oiled baking sheet or parchment paper to prevent sticking.
Step 2 – Prepare the Mushroom and Spinach Filling
Heat olive oil in a large skillet over medium heat. Add the chopped mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and become lightly browned. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the spinach and cook just until wilted, about 1 to 2 minutes. Remove the skillet from heat and let the mixture cool slightly.
Step 3 – Mix the Cheese Filling
In a large bowl, combine ricotta cheese, 3/4 cup mozzarella cheese, Parmesan cheese, egg, salt, and black pepper. Add the cooled mushroom and spinach mixture and stir until everything is evenly combined. The filling should be thick and spreadable, not runny.
Step 4 – Assemble the Lasagna Rolls
Preheat the oven to 375°F. Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Lay one cooked lasagna noodle flat and spread about 1/3 cup of the filling evenly over the noodle, leaving a small border at the edges. Starting from one end, gently roll the noodle into a spiral. Place the roll seam-side down in the prepared baking dish. Repeat with the remaining noodles and filling.
Step 5 – Add Sauce and Bake
Spoon the remaining marinara sauce evenly over the lasagna rolls. Sprinkle the remaining mozzarella cheese over the top. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
Step 6 – Rest and Serve
Remove the baking dish from the oven and let the lasagna rolls rest for 5 to 10 minutes before serving. This helps them set and makes serving easier. Garnish with fresh basil or parsley if desired.
Pro Tips for Success
Cook the noodles just until al dente to prevent tearing while rolling. Finely chop the mushrooms so the filling spreads smoothly and holds together. Always cool the mushroom mixture slightly before adding it to the cheeses to avoid melting them prematurely. Use a thick marinara sauce to prevent watery results. Let the baked dish rest before serving for cleaner, more attractive portions.
Flavor Variations
Add a pinch of red pepper flakes to the filling for gentle heat. Swap half the mushrooms for finely diced zucchini or roasted red peppers for a different vegetable profile. Stir in 1/2 teaspoon Italian seasoning or dried oregano for extra herb flavor. Use part-skim mozzarella for a lighter version or smoked mozzarella for a subtle smoky note. Add a layer of béchamel sauce under the marinara for a richer, more indulgent twist.
Serving Suggestions
Serve these mushroom and spinach lasagna rolls with a crisp green salad tossed in a simple vinaigrette for balance. Garlic bread or warm dinner rolls make an excellent side to soak up extra sauce. For a heartier meal, pair with roasted vegetables like broccoli or carrots. This dish also works beautifully as part of a vegetarian dinner spread for holidays or family gatherings.
Storage and Freezing Instructions
Leftover lasagna rolls can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the entire dish covered in the oven at 350°F until warmed through. To freeze, assemble the rolls in a freezer-safe baking dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding 10 to 15 extra minutes if needed.
Easy Mushroom and Spinach Lasagna Rolls Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting vegetarian dinner made with tender lasagna noodles rolled around a creamy ricotta filling with savory mushrooms and fresh spinach, all baked in rich marinara sauce.
Ingredients
- 12 lasagna noodles
- 1 tablespoon olive oil
- 8 ounces mushrooms (button or cremini), finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped
- 15 ounces whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup freshly grated Parmesan cheese
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups marinara sauce
- ½ cup shredded mozzarella cheese
- 2 tablespoons chopped fresh basil or parsley (optional)
Instructions
- Bring a large pot of salted water to a boil and cook lasagna noodles until just tender.
- Drain noodles and lay flat on a lightly oiled surface to prevent sticking.
- Heat olive oil in a skillet and cook mushrooms until moisture releases and they begin to brown.
- Add garlic and cook briefly until fragrant, then add spinach and cook until wilted.
- Remove skillet from heat and allow mixture to cool slightly.
- In a bowl, mix ricotta, ¾ cup mozzarella, Parmesan, egg, salt, and black pepper.
- Stir in the cooled mushroom and spinach mixture until evenly combined.
- Preheat oven to 375°F and spread 1 cup marinara sauce in a 9×13-inch baking dish.
- Spread filling over each noodle, roll gently, and place seam-side down in the dish.
- Spoon remaining marinara sauce over rolls and sprinkle with remaining mozzarella.
- Cover with foil and bake for 25 minutes.
- Uncover and bake an additional 10–15 minutes until bubbly and lightly golden.
- Rest briefly before serving and garnish with fresh herbs if desired.
Notes
Finely chop mushrooms and drain spinach well to avoid excess moisture. Let the rolls rest before serving for cleaner portions.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~360 |
| Protein | ~20 g |
| Carbohydrates | ~32 g |
| Fat | ~18 g |
| Fiber | ~4 g |
| Sodium | ~620 mg |
FAQ About Easy Mushroom and Spinach Lasagna Rolls Recipe
Can I make these lasagna rolls ahead of time?
Yes, this recipe is excellent for making ahead. You can assemble the rolls, cover the dish tightly, and refrigerate it for up to 24 hours before baking. When ready to cook, bake as directed, adding about 5 extra minutes if the dish is cold from the refrigerator.
Can I use no-boil lasagna noodles?
Traditional no-boil noodles are not ideal for roll-ups because they don’t bend easily. If you want to try them, briefly soak the noodles in hot water until flexible before filling and rolling, but regular lasagna noodles give the most reliable results.
How do I prevent watery lasagna rolls?
The key is removing excess moisture from the vegetables. Cook mushrooms until their liquid evaporates and always drain spinach well, especially if using frozen. Using a thick marinara sauce also helps maintain the right consistency.
Are these lasagna rolls kid-friendly?
Absolutely. The flavors are mild, cheesy, and familiar, making them appealing to kids. You can finely chop the vegetables even more or reduce the amount of mushrooms if needed for picky eaters.
Can I add extra protein?
Yes, you can add cooked lentils, chopped cooked chicken, or plant-based protein crumbles to the filling. Make sure any added ingredients are well-drained and finely chopped to keep the rolls easy to assemble.
Final Thoughts
Easy Mushroom and Spinach Lasagna Rolls Recipe is a practical, comforting dish that delivers all the flavor of classic lasagna with less effort and mess. The combination of creamy cheese, savory mushrooms, and tender pasta makes it a dependable favorite for both everyday dinners and special occasions. Once you try this method, you may find yourself reaching for lasagna rolls whenever you want something cozy, satisfying, and stress-free.