Vegetarian Mushroom and Spinach Lasagna Roll Ups are packed with ricotta cheese, portobello mushrooms, spinach, and homemade tomato sauce.
This Italian dish brings comfort food to your table without any meat. Each roll is filled with a creamy ricotta and spinach mixture, topped with mushrooms in tomato sauce, and covered with melted mozzarella and Parmesan cheese.
This recipe uses whole-wheat lasagna noodles for extra fiber and protein. You can make your own tomato sauce from scratch or use store-bought marinara to save time. The mushrooms add a meaty texture that makes this dish satisfying even without meat.
You’ll need about 90 minutes from start to finish, but most of that time is hands-off baking.
A large pot and a 9×13 inch baking dish are helpful for making this recipe. A medium bowl and a large sauté pan work well for preparing the fillings.
These lasagna rolls are great for family dinners because they’re kid-friendly and filling. You can also freeze leftovers for easy meals later. Each serving has 26 grams of protein, so it keeps you full for hours. The combination of three cheeses makes every bite creamy and rich.
Why You’ll Love This Vegetarian Mushroom and Spinach Lasagna Roll Ups
High in Protein
Each serving contains 26 grams of protein from ricotta cheese, mozzarella, Parmesan, and the egg. This makes the dish filling enough to keep you satisfied for hours.
Freezer-Friendly
These lasagna rolls freeze well, so you can make a double batch and save half for later. They’re perfect for meal prep.
Customizable Sauce
You can make the homemade tomato sauce or use store-bought marinara to save time. Both options taste great.
Uses Whole-Wheat Noodles
The whole-wheat lasagna noodles add extra fiber and nutrients compared to regular pasta. You’ll get 12 grams of fiber per serving.
Ingredient Substitutions
Portobello Mushrooms
Use baby bella mushrooms, white button mushrooms, or a mix of wild mushrooms if you don’t have portobellos.
Ricotta Cheese
Cottage cheese works as a substitute for ricotta. Blend it smooth if you prefer a creamier texture.
Whole-Wheat Lasagna Noodles
Regular lasagna noodles or gluten-free lasagna noodles work well in this recipe.
Frozen Spinach
Fresh spinach works instead of frozen. Use about 1 pound of fresh spinach, cook it down, and squeeze out the excess water.
Part-Skim Mozzarella
Full-fat mozzarella or a dairy-free mozzarella substitute can replace part-skim mozzarella.
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Vegetarian Mushroom and Spinach Lasagna Roll Ups
Ingredients
Easy Tomato Sauce:
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 3 tablespoon tomato paste
- 1 teaspoon dried oregano
- 2 cans (28-ounce each) whole tomatoes drained, chopped
- 1 bay leaf
- kosher salt to taste
- fresh ground black pepper to taste
Lasagna Rolls:
- 12 whole-wheat lasagna noodles
- 2 teaspoon olive oil
- 12 ounces portobello mushrooms chopped
- ½ teaspoon salt divided
- 4 cups easy tomato sauce (see above) or store-bought marinara sauce
- 1 package (15ounce) ricotta cheese
- 1 package (10ounce) frozen chopped spinach thawed and drained
- 1 egg lightly beaten
- fresh ground black pepper to taste
- pinch ground nutmeg
- ⅔ cup part-skim mozzarella cheese grated
- ¼ cup grated Parmesan cheese
Instructions
- In a large pot, heat 1 tablespoon olive oil over medium heat.
- Add the onions and cook, stirring occasionally, until soft, about 5 minutes.
- Add the garlic and cook for 2 minutes longer.
- Add the tomato paste, dried oregano, whole tomatoes, and bay leaf.
- Cook uncovered, stirring occasionally, until thickened, about 30 minutes.
- Season with salt and pepper.
- Preheat the oven to 375 degrees F.
- Cook the lasagna noodles to al dente according to the package directions.
- Drain the noodles well and spread them out onto aluminum foil or waxed paper to prevent sticking.
- Heat 2 teaspoons olive oil in a large sauté pan over medium-high heat.
- Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes.
- Season with ¼ teaspoon of the salt.
- Stir in 1½ cups of the tomato sauce and simmer for 2 minutes.
- In a medium bowl, combine the ricotta cheese, spinach, egg, ¼ teaspoon salt, pepper, and nutmeg.
- Spread 1 cup of the tomato sauce on the bottom of a 9×13 inch baking dish.
- Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle.
- Top with about 1½ tablespoons of the mushroom mixture.
- Roll the noodle and place it into the baking dish.
- Repeat with the remaining noodles.
- Spread the remaining 1½ cups sauce over the lasagna rolls.
- Top with the grated mozzarella and Parmesan cheeses.
- Cover loosely with foil and bake for 45 minutes.
- Uncover and bake for 15 minutes more.
Notes
Tips and Tricks
Drain the Spinach Well – Squeeze the thawed spinach in a clean kitchen towel or cheesecloth to remove as much water as possible. Extra moisture makes the filling watery. Don’t Overcook the Noodles – Cook the lasagna noodles just to al dente. They’ll continue cooking in the oven, and overcooked noodles can tear when you roll them. Let the Noodles Cool – Spread the cooked noodles on aluminum foil or waxed paper so they don’t stick together. This makes rolling easier. Use a Spoon to Spread – A regular spoon works well to spread the ricotta mixture evenly on each noodle. Aim for about 2 tablespoons per noodle. Make Ahead – Assemble the rolls up to 24 hours before baking. Cover and refrigerate, then add 10 minutes to the covered baking time. Prevent Sauce Splatters – Keep the foil loose over the baking dish so steam can escape but sauce won’t splatter in your oven.Storing and Reheating
Refrigerate – Store leftover lasagna rolls in an airtight container in the refrigerator for up to 4 days. Freeze – Place cooled lasagna rolls in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in Oven – Place lasagna rolls in a baking dish, cover with foil, and bake at 350 degrees F for 20 to 25 minutes until heated through. Reheat in Microwave – Place a single serving on a microwave-safe plate and heat for 2 to 3 minutes, stopping to stir halfway through.Nutrition
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