Mushroom and Spinach Lasagna Roll Ups
My kids both start school tomorrow so I decided to make a tasty dinner to say farewell to summer. Italian sounded good so I decided to make vegetarian lasagna roll-ups using sauteed mushrooms, onions, garlic, and spinach along with a ricotta and basil mixture. I topped the mushroom and spinach lasagna roll-ups with a simple marinara that was simmering on the stove. The roll-ups were fun and easy to make and tasted wonderful with the basil marinara. I served these lasagna roll-ups with a tossed salad and some crusty baked bread for a delicious and filling dinner my entire family devoured.
How to Make Mushroom and Spinach Lasagna Roll-Ups
Prepare the simple marinara – click this link for the recipe instructions.
Preheat the oven to 350 degrees. Coat a 9 x 13 baking sheet with cooking spray.
Prepare the noodles by cooking the lasagna noodles in salted boiling water per instructions. Drain, then lay noodles out separately on parchment paper.
Sauté the veggies while the noodles are cooking by heating the olive oil in a large saute pan over medium-high heat. Add the mushrooms and onions once the pan is hot and cook, stirring occasionally, until the onion is softened and the mushrooms are golden, about 7-8 minutes. Add the minced garlic and spinach then cook, stirring constantly, for 1-2 minutes, until the spinach is wilted. Remove from the heat and season with sea salt and freshly cracked pepper, to taste. Set aside to cool.
Prepare the ricotta mixture by combining the ricotta cheese, basil, mozzarella, parmesan, egg, nutmeg, sea salt, and freshly cracked pepper, to taste. Mix until well combined.
Prepare the lasagna roll-ups by spooning a bit of the ricotta mixture down each noodle. Top each noodle evenly with the sauteed veggies.
Spoon some simple marinara in the bottom of the baking dish. Roll each noodle up carefully then place seam side down in the baking dish. Spoon some marinara over the top of each noodle then top with a sprinkling of mozzarella cheese.
Cover with tin foil and place into the oven to bake for 15 minutes. Remove the foil and continue to cook for 5-10 minutes. Remove from the oven and sprinkle with fresh parsley. Serve and enjoy.
Mushroom and Spinach Lasagna Roll Ups
Ingredients
- Marinara - click link up above for the recipe instructions
- 6 lasagna noodles cooked per package instructions
- 2-3 tsp olive oil
- 8 oz mushrooms sliced thinly
- ½ sweet yellow onion diced
- 2 cloves of garlic minced
- 2 cups of baby spinach
- Sea salt and freshly cracked pepper to taste
- 15 oz container of ricotta
- ¼ cup fresh basil chopped
- ¼ cup mozzarella shredded + more for topping
- 2 tbsp parmesan grated
- 1 egg
- ⅛ tsp fresh nutmeg grated
- 1 tbsp fresh parsley chopped (garnish)
Instructions
- Prepare the simple marinara - Click the link up above for the recipe instructions.
- Preheat the oven to 350 degrees. Coat a 9 x 13 baking sheet with cooking spray.
- Prepare the noodles by cooking the lasagna noodles in salted boiling water per instructions.
- Drain, then lay noodles out separately on parchment paper.
- Sauté the veggies while the noodles are cooking by heating the olive oil in a large saute pan over medium-high heat.
- Add the mushrooms and onions once the pan is hot and cook, stirring occasionally, until the onion is softened and the mushrooms are golden, about 7-8 minutes.
- Add the minced garlic and spinach then cook, stirring constantly, for 1-2 minutes, until the spinach is wilted.
- Remove from the heat and season with sea salt and freshly cracked pepper, to taste. Set aside to cool.
- Prepare the ricotta mixture by combining the ricotta cheese, basil, mozzarella, parmesan, egg, nutmeg, sea salt, and freshly cracked pepper, to taste. Mix until well combined.
- Prepare the lasagna roll-ups by spooning a bit of the ricotta mixture down each noodle.
- Top each noodle evenly with the sauteed veggies.
- Spoon some simple marinara in the bottom of the baking dish.
- Roll each noodle up carefully then place seam side down in the baking dish.
- Spoon some marinara over the top of each noodle then top with a sprinkling of mozzarella cheese.
- Cover with tin foil and place into the oven to bake for 15 minutes.
- Remove the foil and continue to cook for 5-10 minutes.
- Remove from the oven and sprinkle with fresh parsley. Serve and enjoy.
I am drooling terribly 🙂 Love the ricotta filling and veggies.
There is no way your kids are growing up without feeling special and loved. The rolls ups look and sound delicious.
Love this lasagna Pam, Im printing to make soon, with daugther we love myshrooms and spinachs! hugs!
Beautiful dinner with delicious ingredients.
Look absolutely delicious! Thanks for the recipe. Hard to believe the school season is upon us already!
Love spinach and this sounds just perfect to me. Take care Diane
I love doing lasagna as roll ups…it somehow makes it more fun! Good luck to your kids at school!
So much prettier presentation than regular lasagna and I’m sure they were delicious.
i make lasagna all the time but i still haven’t tried my hand at roll-ups–must do, these look great!
Downloaded that recipe instantly! Hope my kids will love it as much as your kid did.