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Close-up of vegetarian lasagna roll ups filled with mushrooms, spinach, zucchini, and red bell pepper, topped with rich marinara sauce, melted cheese, and fresh parsley. Creamy ricotta-style filling wrapped in tender pasta sheets on a white plate. High protein meatless Italian dinner recipe.

Vegetarian Mushroom and Spinach Lasagna Roll Ups

Nesting Lane Indulge
Vegetarian Mushroom and Spinach Lasagna Roll Ups with ricotta, whole-wheat noodles, and homemade tomato sauce. Ready in 90 minutes.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 6

Equipment

2 Large Pot
Colander
Aluminum Foil
Large Saute' Pan
Medium Bowl
9x13 inch Baking Dish

Ingredients
  

Easy Tomato Sauce:

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 9x13 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

Calories: 497kcalCarbohydrates: 56gProtein: 26gFat: 18gSaturated Fat: 7.4gSodium: 1108mgFiber: 12g
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