Spinach Mushroom Lasagna Roll Ups Recipe
These roll ups are comfort food with a lighter twist. Tender lasagna noodles get rolled with a creamy spinach and mushroom filling, then baked in a simple tomato sauce with melty cheese on top. They’re easier to portion than a traditional lasagna and look beautiful on the plate.
You can prep them ahead, freeze them, and reheat when life gets busy. If you love classic lasagna flavors but want something tidier and faster, this is your dish.
What Makes This Special
These roll ups deliver all the flavors of lasagna without stacking layers. Each roll is its own serving, which makes plating and storing super simple.
The mushroom and spinach combo adds rich, earthy flavor while keeping things lighter than a meat-heavy bake. Plus, the recipe is flexible swap sauces, cheeses, or veggies to match your taste or what’s in the fridge.
What You’ll Need
- 12 lasagna noodles (regular, not no-boil)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cups mushrooms, sliced (cremini or button)
- 3 cloves garlic, minced
- 5 ounces fresh spinach (about 5 packed cups) or 10 ounces frozen, thawed and well-drained
- 1 1/2 cups ricotta cheese (whole milk recommended)
- 1 large egg
- 1/2 cup grated Parmesan, plus extra for topping
- 1 1/2 cups shredded mozzarella, divided
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Kosher salt and black pepper, to taste
- 3 cups marinara sauce (homemade or store-bought)
- Fresh basil or parsley, chopped, for garnish
Step-by-Step Instructions
- Cook the noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles until just shy of al dente.Drain, then lay flat on parchment or lightly oiled sheet pans to prevent sticking.
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add onion and a pinch of salt; cook 3–4 minutes until soft. Add mushrooms; cook, stirring occasionally, until they release liquid and brown, about 6–8 minutes.Stir in garlic for 30 seconds.
- Add spinach: If using fresh, add by handfuls and cook until wilted. If using frozen, stir in the well-drained spinach. Season with salt, pepper, and red pepper flakes if using.Transfer mixture to a bowl and let it cool slightly.
- Make the filling: In a mixing bowl, combine ricotta, egg, Parmesan, 1 cup mozzarella, Italian seasoning, and a pinch of salt and pepper. Fold in the cooled spinach-mushroom mixture until evenly combined.
- Prep the pan: Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish.
- Assemble roll ups: Working with one noodle at a time, spread 2–3 tablespoons of filling evenly from end to end, leaving a small border. Roll gently from one short end to the other.Place seam side down in the sauced baking dish. Repeat with remaining noodles.
- Sauce and cheese: Spoon remaining marinara over the tops of the roll ups. Sprinkle with the remaining 1/2 cup mozzarella and a little extra Parmesan.
- Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes.Uncover and bake 8–10 minutes more, until the cheese is melted and bubbling and the centers are hot.
- Finish and serve: Rest 5 minutes. Garnish with chopped basil or parsley. Serve two to three roll ups per person with a green salad or garlic bread.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Freeze baked or unbaked roll ups (sauced and in a freezer-safe dish) for up to 2 months.Wrap tightly to prevent freezer burn.
- Reheat: From chilled, bake covered at 350°F (175°C) for 15–20 minutes. From frozen, thaw overnight, then bake 25–30 minutes covered until hot.
- Meal prep tip: Freeze individual portions for easy lunches.
Benefits of This Recipe
- Portion control: Each roll is a tidy serving great for guests or packed lunches.
- Vegetable-forward: Spinach and mushrooms add fiber and nutrients while keeping things satisfying.
- Make-ahead friendly: Assemble a day ahead or freeze for later without losing texture.
- Flexible: Works with different sauces, cheeses, and veggies.
What Not to Do
- Don’t overcook noodles: Soft noodles tear when rolled. Aim for just under al dente.
- Don’t skip draining: If using frozen spinach, squeeze out excess moisture to avoid watery filling.
- Don’t overload filling: Too much filling makes rolling messy and causes leaks.
- Don’t bake dry: Sauce should cover the bottom of the dish and lightly coat tops to prevent drying out.
Alternatives
- White sauce: Swap marinara for a light béchamel or Alfredo for a creamier bake.
- Cheese swaps: Try fontina, provolone, or goat cheese in place of some mozzarella or ricotta.
- Veggie variations: Add sautéed zucchini, roasted red peppers, or caramelized onions.
- Protein boost: Fold in cooked Italian sausage, shredded chicken, or lentils.
- Gluten-free: Use gluten-free lasagna noodles and check your sauce ingredients.
FAQ
Can I make these ahead of time?
Yes. Assemble the roll ups, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if going straight from the fridge.
Do I have to use an egg in the filling?
No, but it helps bind the ricotta. If skipping the egg, reduce moisture by adding 1–2 more tablespoons of Parmesan, or stir in a few tablespoons of breadcrumbs.
My noodles keep sticking.
What should I do? After draining, lay them flat on parchment or lightly oiled sheet pans. You can also toss them with a tiny bit of olive oil to prevent sticking.
Can I use no-boil noodles?
No-boil lasagna sheets don’t roll well. Stick with traditional boiled noodles for best results.
What’s the best store-bought marinara?
Choose a brand with simple ingredients tomatoes, olive oil, garlic, onions, herbs and minimal sugar. Taste before using and adjust salt if needed.
How do I keep the filling from being watery?
Fully cook down the mushrooms, squeeze excess liquid from spinach, and let the veggie mixture cool before mixing with ricotta. This prevents excess moisture during baking.
In Conclusion
Spinach mushroom lasagna roll ups are a cozy, reliable dinner that’s easy to prep, portion, and serve. The creamy ricotta, savory mushrooms, and tender noodles hit all the comfort notes without a long assembly process. Keep a batch in the freezer and you’re always a step away from a warm, satisfying meal at home.
Spinach Mushroom Lasagna Roll Ups Recipe - Cozy, Cheesy, and Weeknight-Friendly
Ingredients
Method
- Cook the noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles until just shy of al dente. Drain, then lay flat on parchment or lightly oiled sheet pans to prevent sticking.
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add onion and a pinch of salt; cook 3–4 minutes until soft. Add mushrooms; cook, stirring occasionally, until they release liquid and brown, about 6–8 minutes. Stir in garlic for 30 seconds.
- Add spinach: If using fresh, add by handfuls and cook until wilted. If using frozen, stir in the well-drained spinach. Season with salt, pepper, and red pepper flakes if using. Transfer mixture to a bowl and let it cool slightly.
- Make the filling: In a mixing bowl, combine ricotta, egg, Parmesan, 1 cup mozzarella, Italian seasoning, and a pinch of salt and pepper. Fold in the cooled spinach-mushroom mixture until evenly combined.
- Prep the pan: Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish.
- Assemble roll ups: Working with one noodle at a time, spread 2–3 tablespoons of filling evenly from end to end, leaving a small border. Roll gently from one short end to the other. Place seam side down in the sauced baking dish. Repeat with remaining noodles.
- Sauce and cheese: Spoon remaining marinara over the tops of the roll ups. Sprinkle with the remaining 1/2 cup mozzarella and a little extra Parmesan.
- Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake 8–10 minutes more, until the cheese is melted and bubbling and the centers are hot.
- Finish and serve: Rest 5 minutes. Garnish with chopped basil or parsley. Serve two to three roll ups per person with a green salad or garlic bread.
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