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Two Spinach and Mushroom Lasagna Roll Ups covered in marinara sauce and melted cheese on a white plate.

Spinach and Mushroom Lasagna Roll Ups

This recipe offers a fun, portion-controlled way to serve vegetables to your family. I first made these on a busy Tuesday when I needed a quick dinner that everyone would eat. My children enjoyed these roll-ups and asked for more, showing that healthy eating can be simple and appealing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 roll-ups
Course: Dinner
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Marinara
  • 6 lasagna noodles cooked per package instructions
For the Vegetables
  • 2 tsp olive oil or 3 tsp
  • 8 oz mushrooms sliced thinly
  • 1/2 sweet yellow onion diced
  • 2 cloves garlic minced
  • 2 cups baby spinach
  • 1 Sea salt to taste
  • 1 freshly cracked pepper to taste
For the Ricotta Filling and Assembly
  • 15 oz ricotta cheese
  • 1/4 cup fresh basil chopped
  • 1/4 cup mozzarella shredded, plus more for topping
  • 2 tbsp parmesan grated
  • 1 egg
  • 1/8 tsp fresh nutmeg grated
  • 1 tbsp fresh parsley chopped (garnish)

Equipment

  • 9 x 13-inch Baking Dish
  • Large pot
  • Large skillet

Method
 

  1. Prepare the simple marinara sauce using your preferred recipe instructions.
  2. Preheat your oven to 350 degrees. Coat a baking sheet with olive oil cooking spray.
  3. Cook the lasagna noodles in a large pot of well-salted boiling water according to the package directions.
  4. Drain the noodles, then lay them out separately on parchment paper.
  5. Sauté the vegetables while the noodles cook. Heat the olive oil in a large skillet over medium-high heat.
  6. Add the mushrooms and onions to the hot pan. Cook, stirring occasionally, until the onion softens and the mushrooms turn golden, about 7 to 8 minutes.
  7. Add the minced garlic and spinach. Cook, stirring constantly, for 1 to 2 minutes, until the spinach wilts.
  8. Remove the vegetable mixture from the heat and season with sea salt and freshly cracked pepper to your taste. Set this aside to cool.
  9. Prepare the ricotta mixture by combining the ricotta cheese, basil, mozzarella, parmesan, egg, nutmeg, sea salt, and freshly cracked pepper. Mix these ingredients until they are well combined.
  10. Spoon a bit of the ricotta mixture down the length of each cooked noodle.
  11. Top each noodle evenly with the sautéed vegetable mixture.
  12. Spoon some of the simple marinara sauce into the bottom of your 9x13-inch baking dish.
  13. Roll each noodle up carefully, then place it seam side down in the prepared baking dish.
  14. Spoon more marinara over the top of each noodle, then top with a sprinkling of extra mozzarella cheese.
  15. Cover the dish with aluminum foil and bake for 15 minutes.
  16. Remove the foil and continue baking for another 5 to 10 minutes.
  17. Remove the dish from the oven and sprinkle with fresh parsley before serving.

Notes

This recipe came from a time when I needed to get vegetables into my family's diet without a fight. Watching my kids eat these roll-ups happily proved that healthy food can be fun and easy, even on the busiest weeknights.

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