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Two Spinach and Mushroom Lasagna Roll Ups covered in marinara sauce and melted cheese on a white plate.

Spinach and Mushroom Lasagna Roll Ups

Make these lasagna roll-ups for a satisfying meal. This recipe combines a ricotta filling with sautéed spinach and mushrooms, all baked in marinara sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 roll ups
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinara
  • 6 lasagna noodles cooked per package instructions
For the Filling and Vegetables
  • 2 tsp olive oil
  • 8 oz mushrooms sliced thinly
  • 1/2 sweet yellow onion diced
  • 2 cloves garlic minced
  • 2 cups baby spinach
  • 1 egg
  • 15 oz ricotta cheese
  • 1/4 cup fresh basil chopped
  • 1/4 cup mozzarella shredded, plus more for topping
  • 2 tbsp parmesan grated
  • 1/8 tsp fresh nutmeg grated
  • 1 tbsp fresh parsley chopped (garnish)
  • To taste Sea salt and freshly cracked pepper

Equipment

  • 9 x 13-inch Baking Dish
  • Large pot
  • Large skillet

Method
 

  1. Prepare the simple marinara using the linked instructions.
  2. Preheat your oven to 350 degrees. Coat a baking sheet with olive oil cooking spray.
  3. Cook the lasagna noodles in a large pot of well-salted boiling water according to the package directions.
  4. Drain the noodles and lay them out separately on parchment paper.
  5. Sauté the vegetables while the noodles cook. Heat the olive oil in a large skillet over medium-high heat.
  6. Add the mushrooms and onions to the hot pan. Cook, stirring occasionally, until the onion softens and the mushrooms turn golden, about 7 to 8 minutes.
  7. Add the minced garlic and spinach. Cook, stirring constantly, for 1 to 2 minutes, until the spinach wilts.
  8. Remove the vegetable mixture from the heat and season it with sea salt and freshly cracked pepper to taste. Set this aside to cool.
  9. Prepare the ricotta mixture by combining the ricotta cheese, basil, mozzarella, parmesan, egg, nutmeg, sea salt, and freshly cracked pepper. Mix until everything is combined.
  10. Spoon a portion of the ricotta mixture down the length of each noodle.
  11. Top each noodle evenly with the sautéed vegetables.
  12. Spoon some simple marinara in the bottom of the 9x13-inch baking dish.
  13. Roll each noodle up carefully, then place it seam side down in the prepared baking dish.
  14. Spoon more marinara over the top of the rolled noodles, then sprinkle with mozzarella cheese.
  15. Cover the dish with aluminum foil and bake for 15 minutes.
  16. Remove the foil and continue baking for another 5 to 10 minutes.
  17. Remove the lasagna roll-ups from the oven and sprinkle with fresh parsley before serving.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 22gFat: 18gSaturated Fat: 9gCholesterol: 60mgSodium: 550mgPotassium: 400mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

This recipe is designed for home cooks interested in vegetable-forward meals. The total time listed assumes you have the marinara sauce prepared separately.

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