Name: Mushroom and Spinach Lasagna Rolls Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italian
Ingredients: 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); ¼ cup grated Parmesan cheese; 1 egg; ½ teaspoon salt; ¼ teaspoon black pepper; 1 teaspoon Italian seasoning; 2 cups marinara sauce; chopped basil or parsley for garnish (optional)

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If you’re looking for a satisfying vegetarian centerpiece that tastes just as gorgeous as it looks, Mushroom and Spinach Lasagna Rolls are about to steal your heart. Picture tender ribbons of pasta, lush with a creamy, garlicky ricotta and umami-packed mushrooms, all rolled up, nestled in marinara, then topped with golden, bubbling cheese. It’s a dish that brings comfort and celebration to your table—without any fuss or hard-to-find ingredients. The flavors meld together so beautifully, you’ll find yourself craving these lasagna rolls again and again.

Mushroom and Spinach Lasagna Rolls Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for this recipe is blissfully simple, but each one truly matters—contributing either creamy richness, a burst of fresh color, or that irresistible savory depth. The magic in Mushroom and Spinach Lasagna Rolls really is the way each element shines and works together, so don’t skip a thing!

Lasagna noodles (8): Wide, sturdy noodles are perfect for rolling up all that beautiful filling—go for classic or whole-wheat if you like.
Olive oil (1 tablespoon): Helps everything sauté and adds a subtle richness to the veggie base.
Garlic, minced (2 cloves): Garlic infuses the filling with aromatic flavor—it’s a must-have in classic Italian-inspired dishes.
Small onion, diced (1): The onion brings sweetness and depth to the sautéed mushroom and spinach blend.
Mushrooms, chopped (8 ounces): Earthy mushrooms are the real star here, adding a satisfying savory bite to every roll.
Fresh spinach (4 cups): Wilted spinach brings fresh color and pairs perfectly with the creamy cheese.
Ricotta cheese (1 cup): Creamy, mild and oh-so-spreadable, ricotta gives the filling its signature softness.
Shredded mozzarella cheese (1 cup, plus more for topping): Mozzarella melts beautifully into those tempting cheesy layers.
Grated Parmesan cheese (¼ cup): Parmesan adds a nutty, salty punch to round out the filling.
Egg (1): Binds the filling together for rolls that slice and serve easily.
Salt (½ teaspoon): Just enough to bring out all the fabulous flavors.
Black pepper (¼ teaspoon): For a touch of warmth in every bite.
Italian seasoning (1 teaspoon): Dried herbs like basil and oregano give that classic, cozy Italian aroma.
Marinara sauce (2 cups): Tangy tomato sauce ties everything together and keeps every bite luscious.
Chopped basil or parsley (optional): Fresh herbs make the finished rolls look and taste extra special.

How to Make Mushroom and Spinach Lasagna Rolls

Step 1: Prep the Oven and Noodles

Start by preheating your oven to 375°F (190°C) and give your baking dish a light coating of oil or nonstick spray. Boil the lasagna noodles according to the package instructions, aiming for al dente. Once they’re cooked, drain them and lay the noodles flat on a clean kitchen towel. This keeps them from sticking together or tearing when it’s time to fill.

Step 2: Sauté the Vegetables

In a large skillet, warm up that tablespoon of olive oil over medium heat—you’ll know it’s ready when it glistens. Add your minced garlic and diced onion, then let them sizzle for 2–3 minutes, stirring often so nothing burns. Toss in the chopped mushrooms next; they’ll start to release their juices and beautifully brown in about 5–7 minutes. Finally, stir in all that fresh spinach until it wilts down—don’t worry, it’ll cook down quickly! Remove from heat and let this mixture cool off a bit.

Step 3: Mix the Cheesy Filling

Grab a mixing bowl and add the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, salt, pepper, and Italian seasoning. Blend until smooth and creamy, then gently fold in your cooled mushroom and spinach mixture. It should look beautifully speckled and smell incredible.

Step 4: Fill and Roll

On each lasagna noodle, spread about 2 tablespoons of the filling, going all the way from end to end. Roll up each noodle tightly, starting at one end and working your way down, sealing in that gorgeous filling.

Step 5: Assemble and Bake

Pour 1 cup of marinara sauce into the bottom of your prepared baking dish, spreading it evenly. Place each lasagna roll seam-side down over the sauce. Once all the rolls are snuggled in, pour the rest of the marinara over the top and sprinkle with a little more mozzarella for gooey, golden goodness. Cover tightly with foil and bake for 25 minutes. Uncover and bake for another 10 minutes until your Mushroom and Spinach Lasagna Rolls are bubbling and lightly browned. Don’t forget a shower of basil or parsley to make everything pop at the finish!

How to Serve Mushroom and Spinach Lasagna Rolls

Garnishes

Garnishing is where the magic happens! I like to sprinkle a little extra Parmesan and a generous handful of chopped fresh basil or parsley over the hot rolls just before serving. The herbs bring a splash of green and a fragrant lift that makes Mushroom and Spinach Lasagna Rolls look extra inviting.

Side Dishes

You can never go wrong with a crisp green salad lightly dressed in vinaigrette or a side of roasted vegetables for color and crunch. For something indulgent, try serving these lasagna rolls with garlic bread or a warm, crusty baguette to soak up every drop of that rich marinara.

Creative Ways to Present

Try individual ramekins for a charming, dinner-party approach, or prepare a platter of Mushroom and Spinach Lasagna Rolls rolled and sliced into bite-size pieces for a unique appetizer. They’re perfect for making ahead, so assemble them earlier in the day and bake right before your guests arrive for a beautiful (and stress-free) presentation.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Mushroom and Spinach Lasagna Rolls (lucky you!), store them in an airtight container in the refrigerator. They’ll keep well for 3 to 4 days, and the flavors just get better as they mingle together overnight.

Freezing

You can absolutely freeze these rolls! Let them cool completely, then transfer to a freezer-safe dish or wrap them tightly in foil and plastic wrap. They’ll keep for up to three months—just thaw overnight in the fridge before reheating or baking from frozen with a little extra time in the oven.

Reheating

To reheat, simply pop the rolls (covered with foil) in a 350°F oven for 20–25 minutes, or until warmed through. If you’re in a hurry, a microwave works too, just do it in 30-second bursts to keep the cheese from getting rubbery.

FAQs

Can I use no-boil lasagna noodles for this recipe?

You can, but you’ll need to soften them in warm water until just bendable before rolling. Follow the package instructions and be sure they’re pliable enough to roll without cracking.

Can I substitute frozen spinach for fresh?

Absolutely! Just thaw the frozen spinach and squeeze out any excess moisture—you’ll want about 1 cup once it’s drained and dry. It’s an easy swap that saves time and delivers the same flavor.

Are there vegan options for Mushroom and Spinach Lasagna Rolls?

To make this dish vegan, use your favorite plant-based ricotta, vegan mozzarella and Parmesan-style cheeses, and skip the egg (or use a flax egg as a binder). The results are still wonderfully creamy and satisfying!

Can I assemble Mushroom and Spinach Lasagna Rolls ahead of time?

Yes! Prepare them up to 24 hours ahead, cover and refrigerate before baking. When you’re ready to serve, bake as directed, just adding a few extra minutes to the bake time if they’re cold from the fridge.

What mushrooms work best in this dish?

Button or cremini mushrooms are the most common and work beautifully, but feel free to mix in some portobello, shiitake, or even wild mushrooms for deeper flavor and texture.

Final Thoughts

I hope you’re as excited as I am to invite Mushroom and Spinach Lasagna Rolls to your dinner table! This dish combines so many comforting, crave-worthy flavors in one neat little package, and it never fails to impress. Give it a try—you’ll have a new favorite, and so will anyone lucky enough to join you at the table!

Mushroom and Spinach Lasagna Rolls Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 1 hour
Yield: 8 rolls 1x
Diet: Vegetarian

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Description

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.

Ingredients

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)
¼ cup grated Parmesan cheese
1 egg
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon Italian seasoning
2 cups marinara sauce
chopped basil or parsley for garnish (optional)

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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.