When you want all the rich, comforting flavor of classic lasagna without the hassle of cutting messy slices, Mushroom and Spinach Lasagna Roll-Ups are the ultimate solution. Tender lasagna noodles are wrapped around a seasoned ricotta, parmesan, sautéed mushroom, and spinach filling, nestled over a bed of savory marinara or creamy white garlic sauce, and baked under a blanket of bubbly mozzarella cheese.
The secret to perfectly structured roll-ups that don’t get soggy or burst open is Sautéing the Mushrooms at High Heat to Evaporate Moisture and Squeezing the Cooked Spinach Bone-Dry. Removing excess liquid keeps the rich ricotta filling thick and creamy so every rolled noodle holds its shape beautifully.
Why You’ll Love This Dish
- Built-in Portion Control: Perfectly individual rolled portions make serving seamless and beautiful.
- Rich Umami Flavor: Earthy cremini mushrooms paired with fragrant garlic, spinach, and a three-cheese blend.
- Easier & Faster Than Traditional Layers: Rolling noodles individually takes less effort and bakes faster than a deep-dish lasagna.
- Freezer-Friendly Meal Prep: Assemble the rolls completely ahead of time and freeze for a quick weeknight dinner.
Key Ingredients Overview
- Lasagna Noodles: 10 to 12 curly-edged lasagna noodles cooked just to al dente.
- Cremini (Baby Bella) Mushrooms: Diced small and seared to extract their savory, meat-like depth.
- Fresh Baby Spinach: Sautéed with garlic and squeezed dry before folding into the cheese.
- Cheese Blend: Whole-milk ricotta, shredded mozzarella, and freshly grated Parmigiano-Reggiano.
- Sauce Base: Classic marinara sauce (or garlic Alfredo cream sauce) to line the baking dish and top the rolls.
Step-by-Step Instructions
1.Boil the Noodles Al Dente:10 min.
Bring a large pot of salted water to a boil. Cook 10 to 12 lasagna noodles according to package instructions until al dente (about 8–9 minutes). Drain and lay the noodles flat in a single layer on parchment paper or clean tea towels to prevent sticking.
2.Sauté Mushrooms & Spinach:8 min.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 10 oz finely chopped cremini mushrooms and cook for 6 minutes until browned and moisture has evaporated. Add 3 minced garlic cloves and 5 cups fresh baby spinach; cook for 2 minutes until wilted. Transfer to a clean kitchen towel and squeeze out all excess liquid, then coarsely chop.
3.Mix the Rich Ricotta Filling:3 min.
In a bowl, combine 15 oz (425g) whole-milk ricotta cheese, 1 cup shredded mozzarella, ½ cup grated Parmesan, 1 large egg, ½ teaspoon garlic powder, ½ teaspoon dried Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Fold in the cooked mushroom and spinach mixture until smooth.
4.Fill, Roll & Arrange:5 min.
Preheat oven to 375°F (190°C). Spread 1½ cups of marinara (or white cream sauce) over the bottom of a 9×13-inch baking dish. Lay out cooked noodles flat, spread 3 tablespoons of ricotta filling evenly along each noodle, and roll up tightly from one end to the other. Place roll-ups seam-side down in the baking dish.
5.Bake Until Bubbly & Golden:25 min.
Spoon remaining marinara sauce over the tops of the roll-ups and sprinkle with 1 cup of mozzarella cheese. Cover tightly with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake uncovered for 5 to 10 minutes until cheese is melted and bubbling. Garnish with fresh basil or parsley!
Expert Tips for Success
- Cook Noodles Al Dente: Slightly undercooking the noodles during boiling prevents them from becoming mushy or tearing while you roll them up tightly.
- Squeeze Out All Moisture: Trapped water in cooked spinach or mushrooms will turn your ricotta filling runny. Squeezing them thoroughly in a kitchen towel keeps the filling firm and rich.
- Sauce the Bottom of the Pan: Always spread a generous layer of sauce on the bottom of the baking dish before adding the roll-ups so the bottom of the noodles remain tender and don’t stick.
The Recipe Card
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 10–12 Roll-Ups (4-6 Servings)
Ingredients:
- 10–12 Lasagna Noodles
- 2 tbsp Extra Virgin Olive Oil
- 10 oz Cremini Mushrooms (finely chopped)
- 5 cups Fresh Baby Spinach
- 3 Garlic Cloves (minced)
- 15 oz Whole-Milk Ricotta Cheese
- 2 cups Shredded Mozzarella Cheese (divided)
- ½ cup Freshly Grated Parmesan Cheese
- 1 Large Egg
- ½ tsp Italian Seasoning & ½ tsp Garlic Powder
- ½ tsp Salt & ¼ tsp Black Pepper
- 2½ cups Marinara Sauce (or Alfredo sauce)
- Fresh Basil for garnish
Instructions:
Boil lasagna noodles al dente; lay flat on parchment. Sauté chopped mushrooms in olive oil until browned; add garlic and spinach until wilted. Squeeze out excess liquid in a towel. Mix ricotta, 1 cup mozzarella, Parmesan, egg, spices, and the mushroom-spinach mixture. Spread sauce in a 9×13-inch dish. Spread 3 tbsp filling onto each noodle, roll tightly, and place seam-side down in the dish. Top with remaining sauce and 1 cup mozzarella. Cover with foil and bake at 375°F (190°C) for 20 minutes, then uncovered for 5–10 minutes until bubbly. Serve hot!
