Spinach Mushroom Lasagna Roll Bake

If you’re craving a comforting, flavorful dish that’s both hearty and packed with nutritious greens, this Spinach Mushroom Lasagna Roll Bake is your new go-to recipe. Combining tender lasagna noodles, sautéed mushrooms, and vibrant spinach with creamy ricotta and gooey mozzarella, this bake delivers all the classic lasagna vibes in a fun, roll-up format. It’s perfect for family dinners, meal prep, or anytime you want a simple but impressive dish. Plus, it’s easy to customize and comes together with pantry-friendly ingredients you probably already have on hand.

Top Reasons to Make Spinach Mushroom Lasagna Roll Bake

• Deliciously nutritious: Fresh spinach and mushrooms add vitamins, minerals, and fiber, making this a wholesome meal.
• Portion-friendly: The roll format makes serving easy and fun—perfect for kids and adults alike.
• Simple prep: Minimal hands-on time with mostly sautéing and rolling, great for busy weeknights.
• Versatile flavors: Classic Italian seasoning and a rich marinara sauce unite the ingredients beautifully.
• Freezer-friendly: Make ahead and store for quick dinners later on.

Ingredient Notes

• Lasagna noodles: Use 9 regular or no-boil lasagna noodles. Boil according to package instructions if they aren’t no-boil.
• Olive oil: Adds healthy fat and enhances the sautéed veggies’ flavor.
• Onion and garlic: Provide aromatic depth to the mushroom and spinach mixture.
• Mushrooms: Sliced cremini or white button mushrooms work best, giving a meaty texture.
• Fresh spinach: Chopped finely, it wilts down quickly and blends seamlessly with the cheese.
• Ricotta cheese: Adds creamy richness and binds the filling together with the egg.
• Egg: Helps set the ricotta mixture to keep the rolls intact after baking.
• Parmesan cheese: Provides a sharp, nutty contrast to the mild ricotta.
• Marinara sauce: Use your favorite tomato-based sauce; homemade or store-bought both work well.
• Italian seasoning: A blend of herbs like basil, oregano, and thyme that infuse classic Italian flavor.
• Mozzarella cheese: Shredded for melty, golden topping.

Gear Checklist

• Large pot – to boil lasagna noodles.
• Large skillet – for sautéing onions, garlic, mushrooms, and spinach.
• Mixing bowl – to combine ricotta, egg, Parmesan, and seasoning.
• Baking dish (9×13 inch recommended) – to assemble and bake the roll bake.
• Slotted spoon or tongs – to handle cooked noodles.
• Spatula or spoon – for spreading filling and sauce.

Mastering Spinach Mushroom Lasagna Roll Bake: How-To

Step 1: Prepare the noodles

Bring a large pot of salted water to boil. Add the 9 lasagna noodles and cook until al dente, usually 8 to 10 minutes. Drain carefully and lay them flat on a clean kitchen towel or parchment paper to prevent sticking.

Step 2: Sauté the vegetables

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 cup diced onion and cook until softened, about 3 minutes. Stir in 3 cloves minced garlic and cook for another minute until fragrant. Add 8 ounces sliced mushrooms and sauté until they release moisture and become golden brown, around 5 to 7 minutes. Finally, stir in 5 cups chopped fresh spinach and cook just until wilted. Season with 1 teaspoon Italian seasoning, salt, and pepper to taste. Remove from heat and let cool slightly.

Step 3: Mix the cheese filling

In a medium bowl, combine 1 cup ricotta cheese, 1 beaten egg, and 1 cup grated Parmesan cheese. Fold in the cooked vegetable mixture until evenly blended.

Step 4: Assemble the rolls

Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce (about 1/2 cup) across the bottom of your baking dish. Lay one lasagna noodle on a flat surface, then evenly spread about 1/6 of the cheese and vegetable filling along the length of the noodle. Carefully roll up the noodle and place it seam-side down into the baking dish. Repeat with the remaining noodles and filling.

Step 5: Finish and bake

Pour the remaining 1 1/2 cups marinara sauce evenly over the rolled noodles. Sprinkle 1 cup shredded mozzarella cheese on top. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.

Step 6: Serve and enjoy

Let the Spinach Mushroom Lasagna Roll Bake rest for 5 minutes before serving. This allows the rolls to set and makes slicing easier. Serve with a crisp green salad or garlic bread for a full meal.

Dietary Customizations

• To make this recipe gluten-free, substitute regular lasagna noodles with gluten-free lasagna sheets.
• For a dairy-free version, use plant-based ricotta and mozzarella alternatives.
• Add cooked ground turkey or beef if you want a protein boost while keeping the veggie base.
• Swap mushrooms with other veggies like zucchini or eggplant for different tastes and textures.
• Use a low-sodium marinara sauce to control salt intake.

Troubles You Can Avoid

• Soggy noodles: Be sure to lay cooked noodles flat to dry and avoid overlapping before assembly.
• Filling falling out: Don’t overstuff the noodles; spread filling evenly but thinly for easy rolling.
• Dry bake: Cover with foil during most of the baking to retain moisture, uncover only at the end for browning.
• Bland flavor: Season veggies well and use a flavorful marinara to keep every bite vibrant.

Best Ways to Store

After baking, allow the Spinach Mushroom Lasagna Roll Bake to cool completely. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven until heated through.

This dish also freezes beautifully. Place the assembled but unbaked rolls in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.

Your Questions, Answered

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Just be sure to thaw it fully and squeeze out as much excess moisture as possible before mixing it into the filling to avoid a watery bake.

Is it necessary to boil the lasagna noodles first?

If you use no-boil lasagna noodles, you can skip boiling. Regular noodles should be boiled until al dente to ensure they’re pliable enough to roll without cracking.

Can I make this recipe ahead of time?

Absolutely! You can assemble the rolls a day in advance, cover tightly with foil, and refrigerate. When ready, bake as directed, adding a few extra minutes to the baking time if cold from the fridge.

What can I serve alongside this Spinach Mushroom Lasagna Roll Bake?

A fresh green salad, garlic bread, or even a light soup pairs wonderfully. For a protein addition, try Spinach Mozzarella Stuffed Chicken Breasts for a complementary meal.

Cook This Next

• The Best Homemade Lasagna Recipe – For a classic layered take on lasagna that’s always a crowd-pleaser.
• Creamy Spinach Mushroom Pasta Casserole – A creamy, comforting pasta bake with similar flavors for variety.

Bring It Home

This Spinach Mushroom Lasagna Roll Bake is a wonderful way to bring fresh veggies and cheesy goodness to your dinner table. It’s straightforward enough for weeknight cooking but special enough to impress guests. Whether you’re feeding a family or meal prepping for the week, the combination of savory mushrooms, vibrant spinach, and creamy cheeses wrapped in tender pasta noodles is simply irresistible. Give this recipe a try and enjoy a wholesome, satisfying meal that celebrates the best of Italian-inspired cooking with a fresh twist.

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