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