Description
These Mushroom & Spinach Lasagna Rolls are a delicious twist on traditional lasagna, featuring tender pasta sheets rolled up with a creamy ricotta, mushroom, and spinach filling. Topped with marinara sauce and melted cheese, this dish is perfect for a comforting vegetarian meal.
Ingredients
Units
Scale
- 12 lasagna noodles, cooked and drained
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 1 1/2 cups mushrooms, finely chopped
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
- Cook the lasagna noodles according to package instructions, then drain and lay them flat on a clean surface.
- Prepare the filling: In a large pan, sauté garlic and mushrooms over medium heat until soft. Add spinach and cook until wilted. Let cool slightly.
- Mix the filling: In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, oregano, salt, and pepper. Stir in the sautéed mushrooms and spinach.
- Assemble the rolls: Spread about 2 tablespoons of filling over each lasagna noodle and roll them up tightly.
- Arrange in the baking dish: Spread 1 cup of marinara sauce on the bottom of the dish. Place the lasagna rolls seam-side down.
- Top with sauce and cheese: Pour the remaining marinara sauce over the rolls and sprinkle with extra mozzarella cheese.
- Bake for 25–30 minutes, until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
- You can substitute ricotta with cottage cheese for a lighter option.
- For a richer flavor, add a pinch of red pepper flakes to the filling.
- Use gluten-free lasagna noodles if needed.
Nutrition
- Serving Size: 1 roll
- Calories: ~300 kcal
- Sugar: ~5g
- Sodium: ~450mg
- Fat: ~12g
- Saturated Fat: ~6g
- Unsaturated Fat: ~4g
- Trans Fat: 0g
- Carbohydrates: ~35g
- Fiber: ~4g
- Protein: ~14g
- Cholesterol: ~40mg