Ingredients
Scale
- 12 lasagna noodles
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, sliced
- 5 ounces fresh spinach, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 24 ounces jarred marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions. Drain and rinse with cold water to prevent sticking. Lay flat on a clean surface.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until softened and browned, about 8-10 minutes. Add spinach, salt, and pepper. Cook until spinach is wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine ricotta cheese, Parmesan cheese, egg, and parsley. Stir in the mushroom and spinach mixture.
- Spread about 1/2 cup of ricotta mixture evenly over each lasagna noodle. Roll up tightly and place seam-side down in a 9×13 inch baking dish that has been lightly coated with cooking spray.
- Pour marinara sauce over the lasagna rolls. Sprinkle with mozzarella cheese.
- Bake for 30-35 minutes, or until cheese is melted and bubbly and the lasagna rolls are heated through. Let stand for 10 minutes before serving.
Notes
For a richer flavor, add a pinch of nutmeg to the ricotta mixture. You can also use different types of mushrooms, such as shiitake or oyster mushrooms. These lasagna rolls can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 8g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg