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.

Yield: 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.