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Discover the delightful world of vegetarian cuisine with our Spinach & Mushroom Lasagna Rolls recipe. This dish is not only a feast for the eyes but also a wholesome meal that combines the earthy flavors of mushrooms and the fresh taste of spinach, enveloped in tender lasagna noodles. Perfect for family dinners or meal prep, these lasagna rolls offer a unique twist on the classic lasagna while being both nutritious and satisfying. In this article, we'll guide you through each step of the recipe, provide insights into the ingredients, and share the benefits of this delicious dish.

Mushroom and Spinach Lasagna Rolls

Indulge in the wholesome goodness of Spinach & Mushroom Lasagna Rolls, a vibrant vegetarian twist on classic lasagna. This delightful dish combines fresh spinach, earthy mushrooms, and creamy cheeses, all wrapped in tender lasagna noodles. Perfect for family dinners or meal prep, each roll is nutritious and satisfying. With a flavorful marinara sauce that ties everything together, this recipe promises a comforting meal that is easy to make and sure to impress.
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Ingredients
  

9 lasagna noodles

2 cups fresh spinach, chopped

1 cup mushrooms, finely chopped (cremini or button)

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1/4 cup fresh basil, chopped

2 cloves garlic, minced

1 tsp olive oil

1 jar (24 oz) marinara sauce

Salt and pepper, to taste

1/2 tsp red pepper flakes (optional, for a kick)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Lasagna Noodles: In a large pot of salted boiling water, cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean towel or a baking sheet to prevent sticking.

      Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Then, add the chopped mushrooms and cook for about 4-5 minutes until they are softened and browned. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and red pepper flakes (if using). Remove from heat and let it cool slightly.

        Make the Cheese Mixture: In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, fresh basil, and a pinch of salt and pepper. Mix well.

          Combine Filling: Once the mushroom and spinach mixture has cooled a bit, fold it into the cheese mixture until evenly combined.

            Assemble the Rolls: Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Take one cooked lasagna noodle and place it flat on a clean surface. Spread about 2-3 tablespoons of the filling mixture along the noodle, and then carefully roll it up from one end to the other. Place the roll seam-side down in the baking dish. Repeat this process with the remaining noodles and filling.

              Top with Sauce and Cheese: Once all rolls are in place, pour the remaining marinara sauce over the top of the rolls. Sprinkle the remaining mozzarella cheese evenly on top.

                Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly golden.

                  Garnish and Serve: Remove from the oven and let it sit for about 5 minutes before serving. Garnish with extra fresh basil if desired.

                    Prep Time, Total Time, Servings:

                      30 minutes | 1 hour | 4 servings