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Mushroom and Spinach Lasagna Rolls: A Delicious Twist on a Classic Dish

Mushroom and Spinach Lasagna Rolls
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These Spinach and Mushroom Lasagna Rolls are a fun and elegant twist on traditional lasagna. Perfect for a cozy dinner or entertaining guests, these rolls are easy to plate and packed with flavor. The combination of earthy mushrooms, fresh spinach, and creamy cheeses makes this dish a crowd-pleaser. Plus, they’re easier to serve than traditional layered lasagna!

Ingredients

â–¢ 4 cups baby bella mushrooms, sliced and chopped
â–¢ 4 cloves garlic, minced
â–¢ 20 oz fresh baby spinach, chopped
â–¢ 1/4 cup olive oil, divided
â–¢ 12 lasagna noodles
â–¢ 15 oz ricotta cheese
â–¢ 1 large egg
â–¢ 1/3 cup Parmesan cheese, grated
â–¢ 1 tsp salt
â–¢ 3/4 tsp black pepper
â–¢ 1 jar (24 oz) tomato sauce
â–¢ 2-3 cups mozzarella cheese, shredded

Instructions

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C).
  2. Cook Lasagna Noodles:
    Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and rinse with cool water to prevent sticking.
  3. Prepare Vegetables:
    Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add half of the spinach, mushrooms, and garlic. Cook until the spinach is wilted and the mushrooms are tender, about 5 minutes. Transfer to a large bowl. Repeat with the remaining vegetables and 2 tablespoons of olive oil. Season with salt and pepper, then set aside.
  4. Make Cheese Filling:
    In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and black pepper. Mix until well combined.
  5. Assemble Rolls:
    Lay one lasagna noodle flat on a clean surface. Spread a thin layer of the cheese mixture over the noodle, then top with a layer of the spinach and mushroom mixture. Roll the noodle tightly and place it seam-side down in a rectangular baking dish. Repeat with the remaining noodles.
  6. Add Sauce and Cheese:
    Pour the tomato sauce evenly over the lasagna rolls. Sprinkle generously with shredded mozzarella cheese.
  7. Bake:
    Bake in the preheated oven for 35 minutes, or until the cheese is melted and bubbly.
  8. Serve:
    Let the lasagna rolls cool for 5 minutes before serving. Garnish with fresh basil or extra Parmesan if desired.

Notes

  1. Prep Ahead: Chop the mushrooms, spinach, and garlic in advance to save time.
  2. Don’t Overcook Noodles: Cook the lasagna noodles just until al dente, as they will continue to cook in the oven.
  3. Customize: Add a pinch of red pepper flakes for a spicy kick or swap ricotta for cottage cheese if preferred.
  4. Make it Gluten-Free: Use gluten-free lasagna noodles for a gluten-free version.
  5. Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

Nutrition

Find it online: https://recipes.swedishinarabic.net/mushroom-and-spinach-lasagna-rolls-a-delicious-twist-on-a-classic-dish/