Spinach and Mushroom Lasagna Rolls
ShareThe 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.
PrintYield: Makes 12 lasagna rolls.
Spinach and Mushroom Lasagna Rolls
The perfect spinach mushroom lasagna, rolled up into neat bundles. These are easy to plate and delicious to eat.
Ingredients:
4C baby bella mushroom slices, chopped
4 cloves garlic, minced
2 - 10 oz.bags baby spinach, chopped
1/4C olive oil
12 lasagna noodles
15 oz. Ricotta cheese
1 egg
1/3C Parmesan cheese
1 tsp salt
3/4 tsp pepper
1 jar tomato sauce
2-3C mozzarella cheese
Directions:
Preheat oven to 350 degrees.
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 2tbsp 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.
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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
Thanks! It’s the one and only of it’s kind, in this house anyway lol. Gotta love thrift store finds. :)
These lasagna rolls look delicious! I definitely want to try your recipe :)
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 ;)
You have convinced me. :) I have been wating to make these fir the longest time. My mind is made up now! Yum!!
I’m with ya – plating lasagna is so difficult. These look amazing, I haven’t tried roll-ups yet. Can’t wait!
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! =)
Great idea of having a lasagna roll. I love both versions =) Great yummy pics!
I’ve been meaning to make lasagna rolls forever now! These look great! I love the veggie version!
Anxious to give these a try especially veggie version. Thanks.
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. ;)
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
Great idea! They look awesome & the spinach and mushroom version sounds great!
So pretty! Lasagna is always a hit with guests, but I sometimes hate it’s ugly plating appearance too. This is the perfect solution :)
This sounds and looks absolutely wonderful! Love that its vegetarian too.
These look amazing R! Just perfect for some weekend indulgence.
Looks really delicious…I love how neat the rolls look too.
We need this for dinner tonight!
I’ve never made lasagna rolls but they look like more fun than regular lasagna. Love the spinach and mushroom combo!
Thanks you saved my dinner! Will try it today!
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. :)
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.
Lasagna rolls are the best! I love the spinach and mushroom combo you have going on – wish I had a few for lunch today :)
Oh I could eat this at any point during the day. What a delicious idea. :)
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!
I love these – and I love the flavors in them!!
Oooh, this looks fabulous! I definitely want to add this to our menu this week.
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!
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
Love this! You mentioned a meat version. I didn’t see it. Where should I be looking?
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.
Oh! One other question.. What do you serve the spinach lasagna rolls with?
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!
So glad you both enjoyed it!