Spinach and Mushroom Veggie-Loaded Lasagna Roll-Ups
Individual lasagna roll-ups stuffed with a creamy ricotta filling blended with sautéed spinach and mushrooms, perfect to sneak in extra greens in a kid-friendly way. This italian-inspired pasta (vegetarian) ready in about 60 minutes pairs noodles oven-ready lasagna noodles, packed fresh spinach leaves, sliced white mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 9 noodles oven-ready lasagna noodles
- 4 cups packed fresh spinach leaves
- 8 oz, sliced white mushrooms
- 2 tbsp olive oil
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 minced garlic cloves
- 2 cups marinara sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian seasoning
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 8 oz sliced white mushrooms and cook for 5 minutes until softened and browned.
- Step 3: Add 4 cups packed fresh spinach leaves to the skillet and cook for another 3 minutes until wilted. Remove from heat.
- Step 4: In a large bowl, combine 1 1/2 cups ricotta cheese, 1 large egg, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried Italian seasoning. Stir in the cooled spinach and mushroom mixture.
- Step 5: Lay 9 oven-ready lasagna noodles flat on a clean surface. Spread about 1/4 cup of the ricotta-vegetable mixture evenly over each noodle.
- Step 6: Roll up each noodle tightly and place seam side down in a 9x13 inch baking dish spread with 1 cup marinara sauce.
- Step 7: Pour the remaining 1 cup marinara sauce evenly over the roll-ups, then sprinkle 1 1/2 cups shredded mozzarella and 1/2 cup grated Parmesan cheese on top.
- Step 8: Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbling and golden.
- Step 9: Let rest 5 minutes before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spinach and Mushroom Veggie-Loaded Lasagna Roll-Ups take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spinach and Mushroom Veggie-Loaded Lasagna Roll-Ups?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep packed fresh spinach leaves from drying out.
Can I substitute ingredients in Spinach and Mushroom Veggie-Loaded Lasagna Roll-Ups?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spinach and Mushroom Veggie-Loaded Lasagna Roll-Ups for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spinach and Mushroom Veggie-Loaded Lasagna Roll-Ups vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
