Indulge in the delicious flavors of Mushroom and Spinach Lasagna Rolls – a perfect combination of earthy mushrooms, fresh spinach, and savory cheese, all rolled up in lasagna noodles and baked to perfection.
Mushroom and Spinach Lasagna Rolls
- 8 lasagna noodles
- 1 cup sliced mushrooms
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 egg, beaten
- 2 cups marinara sauce
- Salt and pepper to taste
- Fresh basil for garnish
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- In a skillet, sauté the sliced mushrooms until they release their moisture and become golden brown. Add the chopped spinach and garlic, cooking until the spinach wilts. Remove from heat and let it cool.
- In a bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, and beaten egg. Season with salt and pepper. Add the mushroom and spinach mixture, mixing well.
- Preheat your oven to 375°F (190°C).
- Lay out the cooked lasagna noodles and spread the cheese and vegetable mixture evenly over each noodle. Roll up the noodles and place them seam-side down in a baking dish.
- Pour marinara sauce over the rolled lasagna noodles, ensuring they are well-covered. Sprinkle additional mozzarella cheese on top.
- Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.
- Remove from the oven, garnish with fresh basil, and let it cool slightly before serving.
Total Time: 45 minutes
Yield: 4 servings
Nutritional Information (per serving): Calories: 450, Fat: 22g, Carbohydrates: 38g, Protein: 24g