Description
Warm and comforting mushroom and spinach lasagna rolls filled with creamy ricotta, sautéed mushrooms, and fresh spinach, topped with marinara and melted cheese.
Ingredients
- Lasagna noodles (traditional, no-boil, or gluten-free)
- Cremini or button mushrooms
- Fresh spinach
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Fresh minced garlic
- Marinara sauce
- Fresh herbs (basil and parsley)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt some butter or olive oil over medium heat.
- Add minced garlic and sauté for just a minute until fragrant.
- Toss in the mushrooms and cook until they release their juices and turn golden brown.
- Add the fresh spinach and cook until wilted, about 3 minutes. Season with salt and pepper to taste. Allow it to cool slightly before mixing in ricotta cheese and half of your mozzarella.
- Cook the lasagna noodles according to the package instructions.
- Spread a layer of marinara sauce across the bottom of your baking dish.
- Lay out a noodle, spoon some filling at one end, and roll it tightly. Place the seam side down in the baking dish. Repeat with remaining noodles and filling.
- Pour more marinara sauce over the rolls, sprinkle with remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Allow the lasagna rolls to cool for a few minutes before serving.
Notes
Let the rolls set after baking to meld flavors. Don’t overcrowd the baking dish for even cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: lasagna, vegetarian, comfort food, mushrooms, spinach, pasta, family recipe