Lasagna rolls are the underrated heroes of the pasta world. They’re portion-controlled, look fancy, and somehow taste even better than traditional lasagna. Mushroom and spinach?
That’s the power couple your taste buds didn’t know they needed. No soggy layers, no messy slices—just perfectly rolled bundles of cheesy, veggie-packed goodness. If you’re still making flat lasagna, it’s time to level up.
Trust us, your dinner guests will pretend they’re at a Michelin-starred restaurant. And the best part? You don’t even need culinary skills to pull this off.
Why This Recipe Works
These lasagna rolls are flavor bombs without the guilt.
Mushrooms bring umami depth, spinach adds freshness, and ricotta ties it all together with creamy perfection. Rolling the lasagna sheets ensures every bite has the ideal filling-to-pasta ratio—no more sad, noodle-only corners. Plus, they reheat like a dream, making them meal-prep gold.
And let’s be real: anything you can stuff, roll, and smother in marinara is automatically a win.
Ingredients
- 12 lasagna noodles (cooked al dente)
- 2 cups ricotta cheese (whole milk for maximum creaminess)
- 1 cup grated mozzarella (plus extra for topping)
- 1/2 cup grated Parmesan (the real stuff, not the shaky-can nonsense)
- 2 cups fresh spinach (chopped, because nobody wants a leafy surprise)
- 1 cup mushrooms (sliced—cremini or button work great)
- 2 cloves garlic (minced, unless you’re a vampire)
- 1 egg (to bind the filling, not for an omelette)
- 2 cups marinara sauce (homemade or store-bought, we won’t judge)
- 1 tbsp olive oil
- Salt, pepper, and red pepper flakes (to taste, but be bold)
Step-by-Step Instructions
- Cook the noodles: Boil lasagna sheets until al dente (about 8 minutes). Drain and lay them flat on a baking sheet to prevent sticking.
- Sauté the veggies: Heat olive oil in a pan, add garlic and mushrooms, and cook until soft. Toss in spinach until wilted.
Season with salt and pepper.
- Make the filling: Mix ricotta, mozzarella, Parmesan, egg, and the sautéed veggies in a bowl. Taste and adjust seasoning—this is your last chance to fix blandness.
- Assemble the rolls: Spread 2-3 tbsp of filling on each noodle, roll it up tightly, and place seam-side down in a baking dish.
- Sauce it up: Pour marinara over the rolls, sprinkle extra mozzarella on top, and cover with foil.
- Bake: 375°F for 25 minutes. Remove foil, broil for 2-3 minutes until bubbly and golden.
Let rest for 5 minutes—patience is a virtue.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave (though the oven keeps them crispier). For freezing, wrap individual rolls in foil and freeze for up to 2 months.
Thaw overnight before reheating. Pro tip: Freeze before baking for a future “I’m a kitchen genius” moment.
Why You’ll Love This Recipe
These rolls are nutrient-dense without tasting like health food. Spinach packs iron, mushrooms boost immunity, and cheese… well, cheese makes life worth living.
They’re also customizable—swap veggies, add meat, or go vegan with plant-based substitutes. Plus, they’re perfect for entertaining. Serve these, and suddenly you’re the friend who “has their life together.”
Common Mistakes to Avoid
- Overcooking the noodles: Mushy noodles = sad rolls.
Al dente is non-negotiable.
- Skimping on seasoning: Cheese isn’t a substitute for salt. Taste your filling.
- Overstuffing: Too much filling turns rolling into a wrestling match. Moderation, people.
- Skipping the rest time: Cutting into hot rolls = cheese avalanche.
Wait 5 minutes.
Alternatives
No ricotta? Use cottage cheese (blend it first, you savage). Vegan?
Swap ricotta for tofu-cashew mix and cheese for nutritional yeast. Meat lovers? Add cooked Italian sausage or ground beef to the filling.
Gluten-free? Use GF lasagna noodles—just don’t overcook them. The world is your lasagna roll.
FAQs
Can I make these ahead?
Absolutely.
Assemble the rolls, cover, and refrigerate overnight. Bake when ready. They might need an extra 5-10 minutes in the oven if cold.
Can I use frozen spinach?
Yes, but squeeze out ALL the water first.
Soggy filling is a crime against lasagna.
Why bake covered first?
Foil traps steam, melting the cheese evenly. Uncover at the end for that golden, crispy top.
Can I skip the egg?
Sure, but the filling might be looser. Add an extra tbsp of Parmesan to help bind it.
What’s the best marinara?
IMO, Rao’s is the store-bought MVP.
Or make your own—it’s just garlic, tomatoes, and patience.
Final Thoughts
Mushroom and spinach lasagna rolls are the ultimate dinner flex. They’re easy, impressive, and secretly packed with veggies. Whether you’re meal-prepping or hosting, this recipe delivers every time.
So ditch the sad, flat lasagna and roll with it—literally. Your future self (and your Instagram followers) will thank you.