Go Back
- 9 lasagna noodles - 2 cups fresh spinach, chopped - 1 cup mushrooms, diced (button or cremini) - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1 egg, lightly beaten - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil for garnish (optional) Fresh spinach offers bright flavor and a nice texture. It wilts down perfectly when cooked. Frozen spinach is more convenient and often cheaper. It also has a long shelf life. If you choose frozen, make sure to thaw and drain it well. This helps avoid excess water in your dish. For this recipe, I prefer fresh spinach. It gives the roll ups a pop of color and taste. Cheese is key to a creamy filling. Ricotta gives a nice base and pairs well with spinach. Mozzarella adds gooeyness. You can use low-fat versions if you want to cut calories. For a twist, try goat cheese or feta. These options add tang and depth. A mix of cheeses can elevate the flavor of your roll ups. Just remember to balance flavors so one cheese does not overpower the others. First, boil a large pot of salted water. Place the lasagna noodles in the boiling water. Cook them for about 8 to 10 minutes until they are al dente. Drain the noodles and rinse them with cold water. This keeps them from sticking together. Lay them flat on a clean towel while you prepare the filling. In a large skillet, heat a drizzle of olive oil over medium heat. Add two cloves of minced garlic and sauté until you smell the garlic. Then, add one cup of diced mushrooms. Cook the mushrooms for about five minutes until they soften. Next, add two cups of fresh, chopped spinach to the skillet. Cook until the spinach wilts down. Season this mix with one teaspoon of Italian seasoning, salt, and pepper to taste. Grab your mixing bowl and combine one cup of ricotta cheese, half of the mozzarella cheese, and the lightly beaten egg. Stir in the sautéed spinach and mushroom mixture. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Take a noodle and spread 2 to 3 tablespoons of the cheese and vegetable mix along the noodle. Roll the noodle from one end to the other and place it seam side down in the dish. Repeat this with the remaining noodles and filling. Once all the roll-ups are in the dish, pour the rest of the marinara sauce over them. Sprinkle the remaining mozzarella and half a cup of grated Parmesan cheese on top. Cover the dish with aluminum foil and bake it in a preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. Look for bubbly and golden cheese on top. Once done, let it cool for a few minutes before serving. To stop lasagna noodles from sticking, rinse them well. After boiling, cool them under cold water. This cools them down and stops cooking. You can also add a splash of olive oil to the water. This helps keep them separate. Handle the noodles gently when assembling. If they tear, don’t worry. You can patch them with extra filling. Choosing the right marinara sauce can boost your dish. Some top brands include Rao's, Classico, and Prego. Rao's offers a rich flavor with no added sugar. Classico has a nice balance of herbs. Prego is widely available and budget-friendly. If you like to cook, try making your own. Using fresh tomatoes and herbs can make a huge difference. Making this dish ahead saves time on busy nights. You can prepare the roll-ups a day early. Just assemble them and cover with foil. Store them in the fridge. When ready to bake, add a bit more sauce if needed. You can also freeze them. Just wrap each roll-up tightly. Defrost overnight in the fridge before baking. This keeps them fresh and tasty! {{image_2}} You can easily change up the filling in your spinach mushroom lasagna roll ups. Add extra veggies like bell peppers, zucchini, or even artichokes. Cook them just like the mushrooms and spinach. You can also mix in fresh herbs, such as parsley or thyme, for added flavor. If you want a meatier dish, try adding cooked ground beef or sausage to the filling. Just make sure it is well seasoned. You can also swap in different cheeses, like goat cheese or feta, for a unique twist. To make these roll ups vegan, use plant-based cheeses and egg replacements. You can use tofu or a mix of cashews blended with nutritional yeast for a creamy texture. Replace ricotta cheese with silken tofu mixed with lemon juice and spices. For the mozzarella, look for dairy-free options made from nuts or soy. Be sure to check labels for any hidden dairy. You can also use marinara sauce that does not contain added sugars or oils for a healthier option. If you need gluten-free options, look for gluten-free lasagna noodles. Many brands now offer great alternatives that taste just as good. You can also try using thin slices of zucchini or eggplant instead of noodles. When using vegetables, be sure to salt them first to remove excess moisture. This will help keep your roll ups from getting soggy. You can still enjoy all the great flavors while keeping your meal gluten-free. To keep your spinach mushroom lasagna roll ups fresh, let them cool first. Place them in an airtight container. They can stay in the fridge for up to three days. For best taste, try to eat them soon. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the roll ups in a baking dish. If they seem dry, add a splash of marinara sauce on top. Cover with foil to prevent burning. Heat for about 20 minutes or until hot. You can also use the microwave. Simply heat them for 1-2 minutes, checking often. If you want to save some for later, freezing works great! Wrap each roll up in plastic wrap. Place them in a freezer-safe bag or container. They can stay frozen for up to three months. When you’re ready to eat, thaw them in the fridge overnight. Reheat as mentioned above for a quick meal. Yes, you can! Feel free to add other veggies. Zucchini, bell peppers, or carrots work well. Just chop them finely. Make sure to sauté them like you did with the mushrooms and spinach. This ensures they are soft and blend nicely with the cheese. Check the cheese on top. It should be bubbly and golden brown. You can also insert a knife into the center. If it feels hot and the filling is warm, they are ready. Baking them covered helps cook evenly. Uncovering for the last part gives a nice, crispy top. These roll ups pair well with a simple salad. A fresh green salad with a light vinaigrette is perfect. Garlic bread makes a great side too. You can also add some roasted vegetables for color and flavor. Enjoy your meal with a glass of red wine if you like! You learned how to make delicious lasagna roll ups using fresh and frozen ingredients. We covered various cheese options and shared tips for prepping the noodles and assembling the dish. I gave you tricks to prevent sticking and ideas for meal prep. Plus, you discovered fun variations for everyday diets. Now, you can enjoy homemade lasagna without the hassle. Get creative with your fillings and savor every bite. This dish is sure to please your family and friends!

Spinach Mushroom Lasagna Roll Ups

Delight your taste buds with these Spinach Mushroom Lasagna Roll Ups! Packed with fresh spinach, savory mushrooms, and creamy ricotta, this dish is a comforting twist on classic lasagna. Easy to assemble and perfect for family dinners, it’s a must-try recipe! Get ready to impress at your next meal with this delicious vegetarian option. Click through for the full recipe and start cooking today!
Print Recipe Pin Recipe

Ingredients
  

9 lasagna noodles

2 cups fresh spinach, chopped

1 cup mushrooms, diced (button or cremini)

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 egg, lightly beaten

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

2 cups marinara sauce

Fresh basil for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Noodles: Boil a large pot of salted water and cook the lasagna noodles according to package instructions until al dente. Drain and rinse with cold water to prevent sticking.

      Sauté the Vegetables: In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté until fragrant. Incorporate the diced mushrooms and cook until softened, about 5 minutes. Add the chopped spinach and cook until wilted. Season with Italian seasoning, salt, and pepper to taste.

        Prepare the Filling: In a mixing bowl, combine ricotta cheese, half of the mozzarella, beaten egg, and the sautéed vegetables. Mix until well combined.

          Assemble the Roll Ups: Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Take a lasagna noodle, spread about 2-3 tablespoons of the cheese and vegetable mixture along the noodle, then carefully roll it up from one end to the other. Place seam side down in the baking dish. Repeat with remaining noodles and filling.

            Add Sauce and Cheese: Pour the remaining marinara sauce over the roll ups and sprinkle the top with the remaining mozzarella and Parmesan cheese.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil if desired before serving.

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 4