Description
These lasagna rolls are filled with a savory mixture of mushrooms and spinach, baked to perfection for a comforting meal.
Ingredients
Scale
- 8 lasagna noodles
- 2 cups fresh mushrooms, sliced
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions; drain and lay flat.
- In a skillet, heat olive oil over medium heat. Sauté mushrooms until softened, about 5 minutes.
- Add spinach to the skillet and cook until wilted, about 2 minutes. Season with salt and pepper.
- In a bowl, mix ricotta cheese, Parmesan cheese, and egg. Stir in the mushroom-spinach mixture.
- Spread about 1/2 cup of marinara sauce in the bottom of a baking dish.
- Spread the cheese mixture on each noodle and roll up. Place rolls seam-side down in the dish.
- Top with remaining marinara sauce and shredded mozzarella cheese.
- Bake for 25-30 minutes until bubbly and golden.
Notes
For a vegetarian option, ensure all ingredients are meat-free. Let rolls cool for 5 minutes before serving.
Nutrition
- Calories: 350
- Sugar: 6g
- Fat: 15g
- Carbohydrates: 40g
- Protein: 18g