Spinach and Mushroom Lasagna Rolls

The perfect spinach mushroom lasagna, rolled up into neat bundles. These are easy to plate and delicious to eat.

I love lasagna but I absolutely hate plating it. It’s sloppy when straight out of the oven, proving to be a nightmare to get a pretty and clean serving. It’s really not a big deal but let’s say you want a lasagna that is easier to serve to guests, something that’s not only easy to plate but a safe bet on pleasing the crowd? You want lasagna rolls.

With these you get all of the flavor that is desired, rolled up into a neat little package. Best of all, it is basically pre-portioned and you can create these with your favorite fillings. Whip up a batch for your meat loving friends and another dish for your vegetarian friends. The possibilities are endless.

I made two varieties of lasagna rolls. One was a traditional beef version and the other was loaded with sautéed spinach and baby bella mushrooms.

Spinach and Mushroom Lasagna Rolls

The perfect spinach mushroom lasagna, rolled up into neat bundles. These are easy to plate and delicious to eat.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: Pasta
Servings: 12


  • 4 C baby bella mushroom slices chopped
  • 4 cloves garlic minced
  • 20 oz baby spinach fresh, chopped
  • 1/4 C olive oil
  • 12 lasagna noodles
  • 15 oz Ricotta cheese
  • 1 large egg
  • 1/3 C Parmesan cheese
  • 1 tsp salt
  • 3/4 tsp black pepper
  • 1 jar tomato sauce
  • 2-3 C mozzarella cheese


  • Preheat oven to 350°F.
  • Bring a large pot of water to a boil, cook lasagna noodles per the instructions on the box or to desired consistency.
  • Meanwhile, prepare your vegetables by chopping and mincing. Heat 2 Tbsp olive oil in a large skillet over medium heat. When your pan is hot, cook vegetables in two batches. Add a half of  the spinach, mushrooms and garlic to pan. Toss and cook until spinach is wilted. Transfer to a large bowl. Repeat with remaining vegetables and 2tbsp olive oil. Add to large bowl, sprinkle with salt and toss. Add additional salt and seasonings if desired.
  • In a medium bowl, combine egg, both varieties of cheese and pepper.
  • Drain pasta and let sit in cool water while you work. Remove one or two lasagna noodles, laying flat on your work surface. Cover with a thin coat of cheese mixture. Top off with a layer of spinach and mushrooms.
  • Roll and transfer to a rectangular baking dish. Repeat with remaining lasagna noodles.
  • Cover lasagna rolls with a coating of tomato sauce. Sprinkle with shredded mozzarella.
  • Bake for 35 minutes. Serve warm.


An original recipe from Baked by Rachel
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34 Responses to “Spinach and Mushroom Lasagna Rolls”

  1. #
    Kita — March 22, 2012 at 8:20 am

    Lasagnas on the menu for tomorrow and Im a little sad its not these. I love the sound of the rolls with the spinach and mushrooms. (and awesome fork btw) :D

    • #
      Rachel — March 22, 2012 at 8:22 am

      Thanks! It’s the one and only of it’s kind, in this house anyway lol. Gotta love thrift store finds. :)

  2. #
    Hope @ With A Side Of Hope — March 22, 2012 at 8:25 am

    These lasagna rolls look delicious! I definitely want to try your recipe :)

  3. #
    Julie @ Table for Two — March 22, 2012 at 8:27 am

    I hate plating it too..mine turns out really mushy and it’s like i just plopped it on the plate — yours actually turned out really well, for what it’s worth. i like the idea of the rollups better than the large lasagna! it’s easier and better to portion control it ;)

  4. #
    Katrina @ In Katrina's Kitchen — March 22, 2012 at 8:30 am

    You have convinced me. :) I have been wating to make these fir the longest time. My mind is made up now! Yum!!

  5. #
    Cassie — March 22, 2012 at 8:40 am

    I’m with ya – plating lasagna is so difficult. These look amazing, I haven’t tried roll-ups yet. Can’t wait!

  6. #
    amy @ fearless homemaker — March 22, 2012 at 12:03 pm

    this is the way we make our lasagna, too, for the same reasons – 1. because it’s neater to plate + 2. it’s easier to freeze, which is great for just the two of us. in fact, i have some of ’em in the freezer right now! =)

  7. #
    raquel@eRecipe.com — March 22, 2012 at 12:12 pm

    Great idea of having a lasagna roll. I love both versions =) Great yummy pics!

  8. #
    amanda @ fake ginger — March 22, 2012 at 12:30 pm

    I’ve been meaning to make lasagna rolls forever now! These look great! I love the veggie version!

  9. #
    Laurie — March 22, 2012 at 2:41 pm

    Anxious to give these a try especially veggie version. Thanks.

  10. #
    Mrs. Jen B — March 22, 2012 at 3:06 pm

    This looks amazing! I’ve been wanting to make something like this forever – plus I’m a huge fan of veggie lasagna while my husband? Not so much. ;)

  11. #
    Elina (Healthy and Sane) — March 22, 2012 at 5:30 pm

    I love lasagna rolls! They take a little extra work (with the rolling and all) but are so pretty. You just have to love ’em! :D

  12. #
    Meghan — March 22, 2012 at 6:03 pm

    Great idea! They look awesome & the spinach and mushroom version sounds great!

  13. #
    Baking Serendipity — March 22, 2012 at 10:17 pm

    So pretty! Lasagna is always a hit with guests, but I sometimes hate it’s ugly plating appearance too. This is the perfect solution :)

  14. #
    Shumaila — March 22, 2012 at 11:34 pm

    This sounds and looks absolutely wonderful! Love that its vegetarian too.

  15. #
    Baker Street — March 22, 2012 at 11:34 pm

    These look amazing R! Just perfect for some weekend indulgence.

  16. #
    myfudo — March 23, 2012 at 12:09 am

    Looks really delicious…I love how neat the rolls look too.

  17. #
    marla — March 23, 2012 at 1:26 pm

    We need this for dinner tonight!

  18. #
    Lauren at Keep It Sweet — March 23, 2012 at 4:33 pm

    I’ve never made lasagna rolls but they look like more fun than regular lasagna. Love the spinach and mushroom combo!

  19. #
    LELE — March 24, 2012 at 6:28 am

    Thanks you saved my dinner! Will try it today!

  20. #
    Erin @ Texanerin Baking — March 24, 2012 at 2:50 pm

    I’ve been seeing these around and keep forgetting to make them. They look amazing! I love that you can make different versions of lasagna for the same meal. I’ll definitely make these the next time we have vegetarians over. Everyone can get what they want and be happy. :)

  21. #
    Krista — March 25, 2012 at 11:43 am

    These turned out beautiful Rachel! I love making lasagna but we always have so much leftover and I really love the idea of these roll ups for an easy to freeze option. You could just warm up one for lunch if you wanted.

  22. #
    Tracey — March 26, 2012 at 10:36 am

    Lasagna rolls are the best! I love the spinach and mushroom combo you have going on – wish I had a few for lunch today :)

  23. #
    Baker Street — March 26, 2012 at 10:51 am

    Oh I could eat this at any point during the day. What a delicious idea. :)

  24. #
    Erin @ Dinners, Dishes, and Desserts — March 26, 2012 at 7:02 pm

    I love lasagna roll ups. I can still get lasagna, but make a smaller amount, so we aren’t eating it for days! Great combination with spinach and mushrooms!

  25. #
    Deborah — March 27, 2012 at 11:37 am

    I love these – and I love the flavors in them!!

  26. #
    Tracy — March 28, 2012 at 1:55 pm

    Oooh, this looks fabulous! I definitely want to add this to our menu this week.

  27. #
    Chung-Ah | Damn Delicious — March 28, 2012 at 11:56 pm

    I love lasagna just as much as the next person but I totally know what you mean about plating. It is an absolute mess. And it’s so hard to photograph them too!

    Now these rolls on the other hand are gorgeous. I love that they’re meatless too!

  28. #
    Marian (Sweetopia) — April 1, 2012 at 9:29 pm

    Lovely, I’m experiencing a major craving for this .. and at 9:30 pm… I’m in trouble!
    What a lovely blog and delicous looking food you have here! I’m happy to have ‘found’ you through my birthday blog post. Thank you for visiting me there! xo

  29. #
    Julie Westhoff — June 10, 2012 at 11:52 am

    Love this! You mentioned a meat version. I didn’t see it. Where should I be looking?

    • #
      Rachel — June 10, 2012 at 4:56 pm

      A meat version would just be subbing in your favorite traditional lasagna filling in place of the spinach and mushrooms, but using the same technique as described within this post. As for what you could serve with these, a green salad and dinner rolls would be a nice fit or your other favorite side dishes to go along with pasta.

  30. #
    Julie Westhoff — June 10, 2012 at 12:18 pm

    Oh! One other question.. What do you serve the spinach lasagna rolls with?

  31. #
    Eleanor — April 21, 2015 at 7:45 pm

    My husband said this recipe is a keeper. Coming from him, I consider this one of the top recipes I’ve tried!
    Oh, & by the way – I love it too!
    I’ll be definitely making this again! Also, it was so quick & easy to make, which is a plus for me!

    • #
      Rachel — April 22, 2015 at 7:26 am

      So glad you both enjoyed it!

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