If you’re looking for a cozy, crowd-pleasing vegetarian dish that always gets rave reviews, Mushroom and Spinach Lasagna Rolls are about to become your new favorite comfort food. These individual pasta rolls are packed with tender mushrooms, vibrant spinach, and three glorious cheeses, then baked in zesty marinara until bubbling and golden. Each roll promises layers of comforting Italian flavor and is equally perfect for Sunday suppers, meal-prep lunches, or impressing guests with an inventive twist on classic lasagna.
Ingredients You’ll Need
The beauty of Mushroom and Spinach Lasagna Rolls lies in a handful of straightforward ingredients, each one playing a starring role in the taste, texture, and color of this beloved bake. Here’s what you’ll need and why they matter:
- Lasagna noodles (9, cooked and drained): These wide, sturdy noodles hold everything together and make rolling up the cheesy filling a breeze.
- Olive oil (1 tablespoon): Choose extra virgin for richer flavor as it sautés your aromatics to perfection.
- Onion (1 small, finely chopped): Adds savory sweetness and a soft bite in every roll.
- Garlic (3 cloves, minced): The classic Italian base; don’t skimp for best flavor.
- Cremini or white mushrooms (10 ounces, finely chopped): These soak up flavor as they cook and bring hearty depth to the filling.
- Fresh spinach (5 ounces, chopped): Bright green color and tender texture pair perfectly with mushrooms.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Essential seasonings to enhance all other flavors.
- Ricotta cheese (15 ounces): Creamy and mild, it’s the dreamy base for the filling.
- Mozzarella cheese (1 cup, shredded, divided): Half goes in the filling for stretch, half on top for a bubbly crust.
- Parmesan cheese (1/4 cup, grated): Adds nutty, salty sharpness in every cheesy bite.
- Egg (1 large, beaten): Binds the filling together so each roll stays rich and sliceable.
- Marinara sauce (2 cups): Makes everything saucy and ties the flavors together.
How to Make Mushroom and Spinach Lasagna Rolls
Step 1: Sauté the Aromatics
Start by preheating your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium. Toss in the chopped onion and garlic, and sauté until the onion softens and turns fragrant—about three minutes. This duo creates the deeply savory base that makes Mushroom and Spinach Lasagna Rolls sing.
Step 2: Cook the Mushrooms and Spinach
Add the finely chopped mushrooms to your pan. As they cook, they’ll release moisture; keep stirring until most of it evaporates and the mushrooms start to brown, about seven minutes. Now, stir in the chopped spinach with salt and black pepper. In just a few minutes, the spinach will wilt perfectly into the mixture. Take the pan off the heat and allow it to cool slightly so it blends smoothly with the cheeses.
Step 3: Mix the Cheesy Filling
In a roomy bowl, combine the ricotta, half the mozzarella, grated Parmesan, and the beaten egg. Once the mushroom-spinach mixture has cooled a bit, stir it into the cheese mixture. At this point, you have a creamy, hearty filling that’s flecked with greens and tastes as good as it looks.
Step 4: Assemble the Rolls
Spread about 1/2 cup of marinara sauce in the bottom of a 9×13-inch baking dish—a little trick to keep the rolls from sticking. Lay the cooked lasagna noodles flat on your work surface. Spoon roughly 1/4 cup of the filling onto each noodle, spreading it out evenly but leaving the edges clean. Then, gently roll up each noodle into a snug spiral and place them seam-side down in the prepared dish.
Step 5: Add Sauce and Cheese
Spoon the remaining marinara sauce generously over the tops of all the rolls for plenty of flavor and moisture. Sprinkle on the rest of the mozzarella to get that irresistible, melty crust as the Mushroom and Spinach Lasagna Rolls bake.
Step 6: Bake to Perfection
Cover the dish loosely with foil and bake for 25 minutes. Remove the foil, then continue baking for another 10 minutes until everything is bubbling and the cheese is lightly golden. Let the rolls rest for about five minutes before serving—this will help each portion hold its shape and makes for a neater plate.
How to Serve Mushroom and Spinach Lasagna Rolls
Garnishes
Add a flourish by scattering fresh basil, chopped parsley, or a touch more grated Parmesan on top of your Mushroom and Spinach Lasagna Rolls just before serving. These simple garnishes bring freshness, color, and even more flavor to every plate.
Side Dishes
Pair these delicious rolls with a crisp green salad, a chunk of rustic Italian bread, or even garlic knots to soak up that tasty sauce. Roasted seasonal veggies or a simple antipasto plate also complement the rich, savory notes of Mushroom and Spinach Lasagna Rolls.
Creative Ways to Present
For dinner parties or potlucks, try arranging the rolls in individual ramekins for a personal touch, or place a few on a big platter family-style so everyone can help themselves. You can even slice each roll into medallions for an appetizer or tapas board, showcasing the beautiful layers inside.
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom and Spinach Lasagna Rolls keep well in an airtight container in the fridge for up to four days. The flavors actually deepen overnight, making reheated leftovers just as enticing as the original meal.
Freezing
You can assemble the lasagna rolls in advance and freeze the entire dish—either unbaked or baked. Simply wrap tightly with foil and freeze for up to three months. If baking from frozen, add an extra 15–20 minutes to the covered baking time.
Reheating
For best results, reheat Mushroom and Spinach Lasagna Rolls covered in a 350°F oven until warmed through, about 20 to 25 minutes. Individual portions can be microwaved for a quick lunch, but add a splash of extra marinara to keep them moist and flavorful.
FAQs
Can I make Mushroom and Spinach Lasagna Rolls gluten-free?
Absolutely! Just use your favorite gluten-free lasagna noodles and follow the recipe as written. The filling and sauce are naturally gluten-free, so you won’t miss a thing.
What’s the best substitute for spinach?
Kale works beautifully—just chop it finely and sauté it a bit longer so it softens. You could also try Swiss chard or even arugula for a peppery twist.
Can I add protein to the filling?
Of course! Try mixing in cooked lentils or finely chopped cooked chicken for extra substance, or crumble in some firm tofu for a vegetarian protein boost. Just be sure not to overfill the rolls.
Is it possible to use jarred marinara sauce?
Yes, a good-quality jarred marinara works great if you’re short on time. Homemade sauce will make the flavor even more special, but either option will yield delicious Mushroom and Spinach Lasagna Rolls.
How do I prevent the lasagna noodles from sticking while assembling?
Lay the drained noodles out flat on a drizzle of olive oil or parchment paper before filling, which keeps them from clumping and makes rolling much easier.
Final Thoughts
Few dishes bring together comfort, color, and big flavor quite like Mushroom and Spinach Lasagna Rolls. Whether you’re feeding your favorite people or prepping a week of lunches, this recipe will win hearts bite after bite. Grab your apron and give these delightful rolls a try—you’ll be adding them to your dinner rotation in no time!
