Spinach and Mushroom Lasagna Roll-Ups – Cozy, Comforting, and Easy
These lasagna roll-ups bring together tender pasta, creamy ricotta, sautéed mushrooms, and garlicky spinach in a way that feels special without being fussy. Each roll is portioned, neat, and perfect for weeknights or make-ahead meals. You get all the comfort of classic lasagna with less effort and a shorter bake time.
The flavors are rich and savory, and the texture is soft and satisfying. Serve it with a simple salad and you’ve got a complete dinner that makes everyone happy.
Ingredients
Method
- Boil the noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles until just shy of al dente (usually 1–2 minutes less than package). Drain and lay them flat on a lightly oiled sheet pan to prevent sticking.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook until soft and translucent, 5–6 minutes.
- Cook the mushrooms: Add sliced mushrooms to the skillet. Cook, stirring occasionally, until they release moisture and turn golden around the edges, 7–9 minutes. Season with salt and pepper.
- Add garlic and spinach: Stir in minced garlic and cook 30 seconds. Add spinach in batches, letting it wilt, 1–2 minutes. If using frozen spinach, add it squeezed dry and warm through. Remove from heat and cool slightly.
- Mix the filling: In a bowl, combine ricotta, half the mozzarella, half the Parmesan, egg, nutmeg, Italian seasoning, and red pepper flakes if using. Add the cooled spinach-mushroom mixture. Season generously with salt and pepper. Taste and adjust.
- Prep the pan: Spread 1 cup marinara over the bottom of a 9x13-inch baking dish. This prevents sticking and keeps the rolls moist.
- Assemble the rolls: Working with one noodle at a time, spread about 3 tablespoons of filling evenly over the noodle. Roll from the short end to create a tight spiral. Place seam-side down in the dish. Repeat with remaining noodles and filling.
- Sauce and cheese: Spoon remaining marinara over the tops of the rolls. Sprinkle with the rest of the mozzarella and Parmesan.
- Bake: Cover loosely with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake another 10–15 minutes, until bubbling and lightly golden on top.
- Rest and serve: Let the rolls rest 5–10 minutes so they set. Garnish with chopped basil or parsley and serve warm.
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What Makes This Recipe So Good
- Easy to portion and serve: No messy slicing. Each roll is its own tidy serving.
- Balanced flavors: Earthy mushrooms, creamy ricotta, bright spinach, and a touch of nutmeg feel classic and cozy.
- Weeknight-friendly: You can prep the filling while the noodles boil, then bake until bubbly.
- Make-ahead magic: Assemble, refrigerate, and bake when you’re ready.
They reheat beautifully.
- Customizable: Works with marinara or a light béchamel, can be made vegetarian or boosted with protein.
Shopping List
- 12 lasagna noodles (traditional, not no-boil)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cups mushrooms, thinly sliced (cremini or button)
- 4 cloves garlic, minced
- 6 cups fresh baby spinach (or 1 package frozen spinach, thawed and squeezed dry)
- 1 1/2 cups ricotta cheese (whole milk preferred)
- 1 cup shredded mozzarella, divided
- 1/2 cup grated Parmesan, divided
- 1 large egg
- 1/4 teaspoon ground nutmeg
- 1 teaspoon dried Italian seasoning (or oregano + basil)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper
- 2–3 cups marinara sauce (homemade or your favorite jarred)
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Boil the noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles until just shy of al dente (usually 1–2 minutes less than package). Drain and lay them flat on a lightly oiled sheet pan to prevent sticking.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat.
Add onion with a pinch of salt and cook until soft and translucent, 5–6 minutes.
- Cook the mushrooms: Add sliced mushrooms to the skillet. Cook, stirring occasionally, until they release moisture and turn golden around the edges, 7–9 minutes. Season with salt and pepper.
- Add garlic and spinach: Stir in minced garlic and cook 30 seconds.
Add spinach in batches, letting it wilt, 1–2 minutes. If using frozen spinach, add it squeezed dry and warm through. Remove from heat and cool slightly.
- Mix the filling: In a bowl, combine ricotta, half the mozzarella, half the Parmesan, egg, nutmeg, Italian seasoning, and red pepper flakes if using.
Add the cooled spinach-mushroom mixture. Season generously with salt and pepper. Taste and adjust.
- Prep the pan: Spread 1 cup marinara over the bottom of a 9×13-inch baking dish.
This prevents sticking and keeps the rolls moist.
- Assemble the rolls: Working with one noodle at a time, spread about 3 tablespoons of filling evenly over the noodle. Roll from the short end to create a tight spiral. Place seam-side down in the dish.
Repeat with remaining noodles and filling.
- Sauce and cheese: Spoon remaining marinara over the tops of the rolls. Sprinkle with the rest of the mozzarella and Parmesan.
- Bake: Cover loosely with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake another 10–15 minutes, until bubbling and lightly golden on top.
- Rest and serve: Let the rolls rest 5–10 minutes so they set.
Garnish with chopped basil or parsley and serve warm.
Keeping It Fresh
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat covered at 325°F (165°C) until warmed through, or microwave in short bursts.
- Freeze unbaked: Assemble the rolls in a freezer-safe dish, wrap tightly, and freeze up to 2 months. Bake from frozen at 350°F (175°C), covered, for 45–55 minutes, then uncover to brown.
- Freeze baked: Cool completely, wrap portions individually, and freeze.
Reheat covered at 325°F (165°C) until hot, about 25–30 minutes.
- Sauce buffer: A thin layer of sauce under and over the rolls keeps the pasta from drying out during storage and reheating.
Health Benefits
- Veggie-rich: Spinach adds iron, folate, and vitamin K. Mushrooms bring B vitamins, selenium, and fiber-like beta-glucans.
- Protein and calcium: Ricotta and mozzarella offer protein to keep you full and calcium for bone health.
- Portion control: Individual rolls make it easier to serve sensible portions without feeling restricted.
- Balanced comfort: Pair with a side salad or steamed veggies for a meal that’s satisfying and nutrient-dense.
What Not to Do
- Don’t overcook the noodles: They’ll bake again in the oven. Overcooked noodles break while rolling and turn mushy.
- Don’t skip squeezing spinach: Excess water leads to watery filling and soggy rolls.
Press firmly to remove moisture.
- Don’t overload each noodle: Too much filling causes tearing and messy rolls. A thin, even layer is best.
- Don’t underseason: Taste the filling. Ricotta is mild and needs salt, pepper, and aromatics to shine.
- Don’t forget the sauce base: A dry pan makes noodles stick and scorch.
Always lay down sauce first.
Recipe Variations
- White sauce swap: Use a simple béchamel or Alfredo instead of marinara for a creamier finish. Add a pinch of nutmeg to the sauce.
- Protein boost: Fold in cooked Italian turkey sausage, rotisserie chicken, or crumbled tofu for extra protein.
- Cheese lovers: Add fontina or provolone to the mozzarella for a richer, gooey melt.
- Herb-forward: Stir fresh basil and parsley into the filling for brightness. Lemon zest adds a subtle lift.
- Gluten-free: Use gluten-free lasagna noodles and check your sauce for hidden gluten.
- Spice it up: Add more red pepper flakes or a spoonful of Calabrian chili paste to the filling or sauce.
- Roasted veggie mix: Roast zucchini and red peppers, then chop and fold into the filling for more color and texture.
FAQ
Can I make these ahead of time?
Yes.
Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 extra minutes to the bake time if going straight from the fridge to the oven.
Do I have to use ricotta?
Ricotta gives the best texture, but you can swap in cottage cheese blended until smooth. Add an extra sprinkle of Parmesan to balance the flavor.
My noodles keep tearing.
What am I doing wrong?
They’re likely overcooked or drying out. Cook them just to pliable and lay them flat with a little oil or parchment. Spread a thin layer of filling to reduce stress on the pasta.
Can I use no-boil noodles?
No-boil sheets are too brittle to roll.
Stick with traditional noodles for this format.
What’s the best mushroom to use?
Cremini or baby bella mushrooms are great for flavor and texture. You can also mix in shiitake for extra depth.
How do I keep the filling from being watery?
Sauté mushrooms until their moisture evaporates and squeeze the spinach well. Let the veggie mix cool before stirring it into the ricotta.
Can I halve the recipe?
Absolutely.
Use a smaller baking dish and reduce sauce and cheese accordingly. Baking time may be slightly shorter; watch for bubbling and golden edges.
Wrapping Up
These Spinach and Mushroom Lasagna Roll-Ups are comfort food with a simple, modern twist. They’re easy to assemble, fun to serve, and endlessly flexible for your pantry and taste.
Once you make them, you’ll have a delicious template for weeknights, meal prep, or casual company. Keep the sauce handy, don’t skimp on seasoning, and enjoy the cozy, melty goodness in every roll.
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