Go Back
–+ servings
Two Spinach and Mushroom Lasagna Roll Ups covered in marinara sauce and melted cheese on a white plate.

Spinach and Mushroom Lasagna Roll Ups

This recipe creates satisfying lasagna roll-ups filled with spinach and mushrooms. It offers a comforting meal that works well for families.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Covered Bake Time 15 minutes
Total Time 1 hour
Servings: 6 roll ups
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna and Filling
  • 6 lasagna noodles cooked per package instructions
  • 2 tsp olive oil Use 3 tsp if needed
  • 8 oz mushrooms sliced thinly
  • 1 sweet yellow onion diced
  • 2 cloves garlic minced
  • 2 cups baby spinach
  • 1 Sea salt to taste
  • 1 freshly cracked pepper to taste
For the Ricotta Mixture
  • 15 oz ricotta cheese
  • 1 cup mozzarella shredded, plus more for topping
  • 1 tbsp parmesan grated
  • 1 tbsp fresh basil chopped
  • 1 pinch fresh nutmeg grated
For Assembly and Garnish
  • 1 cup simple marinara Use your preferred recipe
  • 1 tbsp fresh parsley chopped for garnish

Equipment

  • 9 x 13-inch Baking Dish
  • Large pot
  • Large skillet

Method
 

  1. Prepare your simple marinara sauce using your chosen recipe instructions.
  2. Preheat your oven to 350 degrees. Lightly coat a baking dish with olive oil cooking spray.
  3. Cook the lasagna noodles in a large pot of salted boiling water following the package directions. Drain the noodles and lay them flat separately on parchment paper.
  4. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and onions. Cook, stirring sometimes, until the onion softens and the mushrooms brown, about 7 to 8 minutes.
  5. Add the minced garlic and spinach to the skillet. Cook while stirring constantly for 1 to 2 minutes, until the spinach wilts. Remove the skillet from the heat and season the mixture with salt and pepper to taste. Set the vegetable mixture aside to cool.
  6. Make the ricotta mixture by combining the ricotta cheese, chopped basil, shredded mozzarella, grated parmesan, egg, nutmeg, salt, and pepper. Mix all ingredients until they are fully combined.
  7. Spread a portion of the ricotta mixture evenly down the length of each cooked lasagna noodle. Top each noodle with an even layer of the cooled sautéed vegetables.
  8. Spoon some marinara sauce into the bottom of your prepared baking dish. Carefully roll up each filled noodle and place it seam side down into the baking dish.
  9. Spoon more marinara sauce over the tops of the rolled noodles. Sprinkle the remaining mozzarella cheese over the top.
  10. Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for another 5 to 10 minutes.
  11. Remove the dish from the oven. Sprinkle with fresh parsley before serving.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 25gFat: 24gSaturated Fat: 12gCholesterol: 90mgSodium: 650mgPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 2000IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

This recipe makes a satisfying, hearty meal. You can use gluten-free lasagna noodles if you need a gluten-free option.

Tried this recipe?

Let us know how it was!