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Spinach Mushroom Lasagna Roll Bake

This Spinach Mushroom Lasagna Roll Bake is hearty, cheesy, and packed with nutritious greens for a comforting family meal or easy meal prep.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 6 servings

Ingredients

  • 9 pieces lasagna noodles regular or no-boil
  • 2 tablespoons olive oil
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 8 ounces mushrooms sliced cremini or white button
  • 5 cups fresh spinach chopped finely
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 1 cup ricotta cheese
  • 1 large egg beaten
  • 1 cup Parmesan cheese grated
  • 2 cups marinara sauce divided (about 1/2 cup for dish bottom, 1 1/2 cups for topping)
  • 1 cup mozzarella cheese shredded

Instructions

  • 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.
  • 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 golden brown, around 5 to 7 minutes. 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.
  • 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.
  • Preheat oven to 375°F (190°C). Spread about 1/2 cup marinara sauce across the bottom of the baking dish. Lay one lasagna noodle on a flat surface, spread about 1/6 of the cheese and vegetable filling evenly along the length of the noodle. Carefully roll up the noodle and place seam-side down in the baking dish. Repeat with remaining noodles and filling.
  • Pour remaining 1 1/2 cups marinara sauce evenly over the rolled noodles. Sprinkle 1 cup shredded mozzarella cheese on top. Cover dish with foil and bake for 25 minutes. Remove foil and bake another 10 minutes or until cheese is bubbly and golden.
  • Let the Spinach Mushroom Lasagna Roll Bake rest for 5 minutes before serving to allow rolls to set. Serve with a crisp green salad or garlic bread if desired.

Equipment

  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • Baking dish (9x13 inch recommended)
  • Slotted spoon or tongs
  • Spatula or spoon

Notes

  • Use no-boil noodles to save time and skip the boiling step.
  • Make ahead by assembling rolls a day in advance and refrigerating before baking.
  • Freeze unbaked rolls for up to 3 months; thaw overnight before baking.
  • Substitute gluten-free noodles or dairy-free cheeses for dietary needs.
  • Avoid overfilling noodles to prevent filling from falling out while rolling.