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.
Spinach and Mushroom Lasagna Rolls
Ingredients
- 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
Instructions
- 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.
Notes
