Mushroom Spinach Lasagna Roll-Ups

$- 8 lasagna noodles - 2 cups fresh spinach, chopped - 1 cup mushrooms, finely chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese, divided - 1 clove garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish Gathering fresh ingredients makes a big difference. I love using vibrant spinach and earthy mushrooms. They add color and flavor to the dish. The ricotta cheese gives the filling a creamy texture. The mix of mozzarella and Parmesan adds a rich taste and nice melt. You can customize your lasagna roll-ups. Try adding more veggies like bell peppers or zucchini. Different cheeses like feta or goat cheese can change the flavor, too. Get creative and use what you love! These roll-ups are perfect for vegetarians. If you need a gluten-free option, look for gluten-free lasagna noodles. They work just as well and taste great! Enjoy this dish knowing it fits many diets. {{ingredient_image_2}} First, you need to boil the lasagna noodles. Bring a large pot of water to a rolling boil. Add a pinch of salt and the noodles. Cook them until they are al dente, which means they are firm but not hard. This usually takes about 8-10 minutes. Once cooked, drain the noodles in a colander. Lay them flat on a clean surface or parchment paper. This will help prevent them from sticking together as they cool. Start by heating a drizzle of olive oil in a large skillet over medium heat. Add one minced garlic clove and sauté it for about 30 seconds. You want it to smell good but not burn. Next, add one cup of finely chopped mushrooms. Cook them for 5-7 minutes. Stir occasionally until they soften and release their moisture. This step is key for flavor. After the mushrooms are soft, add two cups of chopped spinach. Cook until the spinach wilts, which takes about 2-3 minutes. Season the mix with Italian seasoning, salt, and pepper. Remove from heat and let it cool a bit. In a large bowl, combine the cooled mushroom-spinach mix with one cup of ricotta cheese and half of the shredded mozzarella and Parmesan. Mix everything well until it is smooth. Now, it’s time to fill the noodles. Take one lasagna noodle and place a generous amount of filling on one end. Carefully roll the noodle from the filled end. Make sure the filling is enclosed tightly. Place the roll-up seam-side down in a 9x13-inch baking dish. Repeat this process until you fill all the noodles. Arrange them side by side in the dish. Pour the remaining marinara sauce evenly over the roll-ups. Then, sprinkle the rest of the mozzarella and Parmesan cheese on top. Cover the baking dish with aluminum foil. Make sure the foil does not touch the cheese to avoid sticking. Bake in your preheated oven at 375°F (190°C) for 25 minutes. After that, carefully remove the foil. Bake for another 10 minutes or until the cheese is bubbly and golden brown. When they are done, take them out and let them cool slightly before serving. This helps the filling set and makes it easier to serve. You can save time by making the filling ahead. Cook the mushrooms and spinach. Mix them with ricotta cheese and seasonings. You can store this mixture in the fridge for up to two days. You can also roll the noodles and fill them the night before. Just cover them well and keep them in the fridge until you’re ready to bake. These roll-ups pair well with a fresh side salad or crusty bread. A light Caesar or garden salad complements the flavors nicely. For presentation, serve each roll-up on individual plates. Top with fresh basil leaves and a sprinkle of Parmesan. A drizzle of marinara around the plate adds color and flavor. Want to boost the flavor? Use fresh herbs like basil or oregano. They add a bright taste to the dish. A splash of lemon juice can also elevate the taste. It adds a nice zing that balances the richness of the cheese. Experiment with these tips to make your roll-ups even more delicious! Pro Tips Use Fresh Ingredients: Fresh spinach and mushrooms will elevate the flavor of your lasagna roll-ups. Opt for organic where possible for the best taste. Customize Your Cheese: Feel free to mix in other cheeses such as feta or goat cheese for a unique flavor twist that complements the mushrooms and spinach. Make Ahead: You can prepare the roll-ups ahead of time and store them in the fridge. Just add a few extra minutes to the baking time if baking from cold. Garnish Smartly: Add a sprinkle of red pepper flakes or a drizzle of balsamic glaze over the top before serving for an extra kick and visual appeal. {{image_4}} You can easily swap spinach for kale if you want. Kale adds a nice crunch and a bit of bite. You can also try using different proteins. Chicken or ground beef can make this dish heartier. Just cook the protein before adding it to the filling. This way, you get a tasty twist on the classic roll-ups. If you want to change things up, use creamy white sauce instead of marinara. The creaminess pairs well with the mushrooms and spinach. You can also try pesto sauce for a unique twist. The fresh basil flavor in pesto can really brighten the whole dish. For a vegan option, replace ricotta with tofu or a nut-based cheese. This keeps the dish creamy without using dairy. If you want low-carb options, use zucchini instead of noodles. Slice the zucchini thin and roll the filling in it. This gives you a fresh and lighter meal while keeping it fun. To store leftover Mushroom Spinach Lasagna Roll-Ups, place them in an airtight container. Make sure they cool down first. You can keep them in the fridge for up to three days. If you want to enjoy them later, freezing is a good option. For freezing, wrap each roll-up tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last in the freezer for up to three months. When you are ready to eat them, let them thaw in the fridge overnight for best results. You can reheat your roll-ups in the oven or microwave. The oven gives a nice crispness. Preheat it to 350°F (175°C) and bake for about 20 minutes. For the microwave, heat them for two to three minutes. To avoid sogginess, cover them loosely with a paper towel in the microwave. Enjoy your meal! Yes, you can use no-boil lasagna noodles. They save time and effort. However, they may not hold up as well in roll-ups. The pros include less cooking time and easier handling. The cons involve a risk of sogginess. You might need to adjust the sauce amount to ensure they cook properly. To make this dish gluten-free, use gluten-free lasagna noodles. Many brands offer good options now. Look for ones made from rice or corn. They cook well and taste great. Always check the package instructions for the best results. Absolutely! You can add different vegetables or cheeses. Bell peppers, zucchini, or even artichokes work well. Try mixing in feta or goat cheese for a new flavor. Get creative with what you have at home. This dish is all about personal taste. To avoid falling apart, assemble the roll-ups tightly. Make sure the filling is evenly spread inside each noodle. Roll them carefully from one end to the other. Place them seam-side down in the baking dish. This helps them stay intact while baking. Making Mushroom Spinach Lasagna Roll-Ups is simple and fun. We covered the key ingredients like fresh spinach, mushrooms, and cheeses. I showed you step-by-step instructions, from cooking noodles to baking the roll-ups. Remember, you can customize the flavors and even make it gluten-free. Treat yourself to this delicious dish and impress your family or friends. Enjoy exploring variations and tips, so your lasagna is always fresh and tasty. Your culinary journey starts now!$

Mushroom Spinach Lasagna Roll-Ups

Delicious lasagna roll-ups filled with mushrooms, spinach, and cheese, topped with marinara sauce.

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Prep Time 20

Cook Time 35

Total Time 55

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

8 noodles lasagna
2 cups fresh spinach, chopped
1 cup mushrooms, finely chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
0.5 cup grated Parmesan cheese, divided
1 clove garlic, minced
1 teaspoon Italian seasoning
to taste salt and pepper
2 cups marinara sauce
to garnish fresh basil leaves

Instructions

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions until al dente. Drain well and lay them flat on a clean surface or parchment paper to prevent sticking.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for approximately 30 seconds, until fragrant, taking care not to burn it.
Add the finely chopped mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms soften and release their moisture, allowing it to evaporate.
Stir in the chopped spinach and continue to cook the mixture for an additional 2-3 minutes until the spinach has wilted. Season with Italian seasoning, salt, and pepper to taste. Remove from heat and let the mixture cool slightly.
In a large mixing bowl, combine the cooled mushroom and spinach mixture with ricotta cheese, and half of the shredded mozzarella and Parmesan cheese. Mix thoroughly until well combined.
Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish to prevent sticking.
Take one lasagna noodle, and along one end, place a generous portion of the filling. Carefully roll the noodle from the filled end to enclose the filling tightly. Place the roll-up seam-side down in the prepared baking dish. Repeat this process with the remaining noodles and filling, arranging the roll-ups side by side in the dish.
Once all the roll-ups are in the dish, pour the remaining marinara sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan cheese generously over the sauce.
Cover the baking dish with aluminum foil, ensuring that it does not touch the cheese to prevent sticking while baking.
Bake in the preheated oven for 25 minutes. After this time, carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Once done, remove from the oven and allow it to cool slightly before serving to set the filling.

Notes

Serve individual roll-ups on plates, garnished with fresh basil leaves and a sprinkle of extra Parmesan cheese.

Keyword lasagna, mushrooms, roll-ups, spinach, vegetarian