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.
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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