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.

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Spinach and Mushroom Lasagna Rolls

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12
The perfect spinach mushroom lasagna, rolled up into neat bundles. These are easy to plate and delicious to eat.


  • 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
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Main Course
Cuisine: American
Keywords: Pasta