Mushroom Spinach Lasagna Rolls

Mushroom and spinach lasagna rolls are a comforting twist on classic lasagna, perfect when you want all that cheesy satisfaction in a lighter, more elegant package. They are just as crowd-pleasing for family dinners as they are for potlucks and special occasions, with a creamy filling of mushrooms and spinach wrapped snugly in tender noodles. This recipe is a fuss-free make-ahead option that instantly upgrades any weeknight meal.

When I first made these lasagna rolls for a school potluck, every single one disappeared from the tray and my husband kept sneaking extra servings before dinner. They have become a favorite for celebrations in our home.

Ingredients

• Cooked lasagna noodles: Choose noodles that are sturdy enough to roll but still pliable after boiling I always use the classic rippled-edge noodles which grab onto the filling nicely
• Olive oil: Use good quality extra virgin olive oil for best flavor It helps the mushrooms brown beautifully
• Mushrooms: Finely chop button cremini or baby bella mushrooms for their earthy flavor the smaller you chop them the easier it is to fill the rolls
• Garlic: Fresh minced garlic brings depth to the filling Avoid pre-minced varieties for the best punch
• Fresh spinach: Use large bags of pre-washed baby spinach when you can It wilts quickly and brings color and nutrients
• Ricotta cheese: Choose whole milk ricotta for a rich and creamy filling Look for one with minimal added fillers
• Shredded mozzarella cheese: Adds that classic melty stretch to every bite Fresher mozzarella melts better
• Grated Parmesan cheese: Brings salty tang and richness to both the filling and the topping always grate it fresh if possible
• Large egg: Binds the filling together and keeps it creamy
• Italian seasoning: A mix of dried herbs gives the dish a classic lasagna flavor
• Salt and pepper: Bring out all the flavors Use kosher salt and freshly ground pepper
• Marinara sauce: Use a high-quality jarred sauce or make your own I love homemade with lots of basil
• Optional garnish: Fresh basil or parsley gives a bright finish and fresh look

Step-by-Step Instructions

Prep the noodles:

Boil lasagna noodles according to the package directions until just tender Drain and lay them flat on a baking sheet to prevent sticking

Cook the mushrooms and spinach:

Heat olive oil in a large skillet over medium-high heat Add the chopped mushrooms and sauté for about 7 minutes until all the liquid has evaporated and they are beginning to brown Add garlic and cook for thirty seconds then pile in the spinach Cook until wilted and most of the moisture is gone Transfer to a bowl and let cool briefly

Mix the filling:

In a large mixing bowl combine ricotta cheese shredded mozzarella Parmesan beaten egg Italian seasoning salt and pepper Stir until everything is well mixed Add cooled mushroom spinach mixture and combine thoroughly

Fill and roll the noodles:

Lay each noodle flat on a work surface Spread about three tablespoons of the filling evenly over each one leaving a small border at each end Roll each noodle up gently but firmly to keep the filling inside

Arrange and add sauce:

Pour one cup of marinara sauce into the bottom of a baking dish Arrange the lasagna rolls seam side down in a single layer Pour the remaining sauce over the tops making sure each roll is covered

Top with cheese and bake:

Sprinkle the remaining mozzarella and Parmesan cheese evenly over the rolls Cover with foil and bake in a preheated oven at 375 degrees Fahrenheit for twenty five minutes Uncover and bake for fifteen minutes more until bubbly and golden

Serve and garnish:

Let the lasagna rolls sit for five minutes before serving Top with chopped fresh basil or parsley for extra color and freshness

Pin

There is something about the golden cheesy tops of these rolls that always reminds me of Sunday dinners at my grandmother’s house where we would linger for hours over stories and second helpings My favorite thing is the roasted mushroom bits tucked in each bite

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days Reheat individual rolls in the microwave or re-warm a whole tray in the oven at 350 degrees until bubbly If you want to freeze the rolls prepare up to the baking step and freeze in the dish covered with foil Thaw overnight and bake as directed

Ingredient Substitutions

Feel free to swap the spinach for Swiss chard or kale if you want a heartier green For the best flavor use a trio of mushrooms but if you only have one kind that works too Cottage cheese can be used in place of ricotta if you want something lighter and vegan cheese can be substituted for a dairy free version

Serving Suggestions

These lasagna rolls pair well with a simple green salad and crusty garlic bread For a little extra Italian flair serve with roasted vegetables and a glass of red wine We love them with sautéed zucchini or blistered cherry tomatoes

Recipe Origins

Lasagna rolls are thought to be an Italian American invention taking inspiration from classic layered lasagna but making them more personal and portable My family has ties to central Italy where stuffed pastas are a big tradition so I like to think of this as a bridge between home cooking and old world comfort

Recipe Questions & Answers

→ What types of mushrooms work best?

Button, cremini, or baby bella mushrooms all provide great texture and earthy flavor for this dish.

→ Can frozen spinach be used instead of fresh?

Yes, thawed and well-drained frozen spinach is an easy alternative to fresh and works just as well.

→ What is the purpose of the beaten egg in the filling?

The egg acts as a binder, helping the ricotta mixture hold together inside each roll for a uniform texture.

→ How can the rolls be made ahead of time?

Assemble the rolls and refrigerate up to a day in advance. Bake when ready to serve, adding a few extra minutes if cold.

→ Are there gluten-free options for this dish?

Yes, simply substitute gluten-free lasagna noodles and ensure your chosen marinara sauce is gluten-free.

→ Which herbs make the best garnish?

Fresh basil or parsley, chopped and scattered on top after baking, brighten up each serving with color and flavor.