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Mushroom and Spinach Lasagna Roll Ups

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Mushroom and Spinach Lasagna Roll Ups are a delightful twist on classic lasagna, featuring tender, no-boil pasta filled with a creamy blend of ricotta cheese, sautéed mushrooms, and fresh spinach. Baked in a rich marinara sauce and topped with gooey mozzarella and Parmesan, these roll-ups create a comforting meal perfect for family gatherings or cozy nights in. Easy to prepare and bursting with flavor, this dish is guaranteed to impress everyone at your table.

Ingredients

Scale
  • 12 no-boil lasagna noodles
  • 2 cups fresh button or cremini mushrooms, finely chopped
  • 5 cups fresh baby spinach
  • 1 cup ricotta cheese
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • ½ cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on parchment paper.
  2. In a skillet over medium heat, add olive oil. Sauté chopped mushrooms until golden brown (5-7 minutes). Add spinach and stir until wilted.
  3. In a bowl, mix sautéed vegetables with ricotta cheese, half of the mozzarella, salt, and pepper.
  4. Spread half of the marinara sauce in a baking dish. Place about three tablespoons of filling on one end of each noodle and roll tightly. Arrange seam side down in the dish.
  5. Pour remaining marinara sauce over the roll-ups and top with remaining mozzarella and Parmesan cheese.
  6. Preheat oven to 375°F (190°C). Cover with foil and bake for 25 minutes. Remove foil for last 5 minutes for bubbling cheese.

Nutrition

Keywords: Substitute kale for spinach or zucchini for mushrooms for different flavors. To store leftovers, keep them in an airtight container in the fridge for up to four days.

Find it online: https://nrecipes.com/irresistible-mushroom-and-spinach-lasagna-roll-ups-recipe/