Amazing Spinach and Mushroom Lasagna Roll Ups

When you’re craving that warm, cheesy hug of Italian comfort food, but you need to keep things on track—that’s where the real magic happens in my kitchen! I remember when I first started adapting our family recipes for a much healthier lifestyle. It felt impossible to say goodbye to those heavy classics. But then, I created these amazing Spinach and Mushroom Lasagna Roll Ups, and I knew I was onto something special. This recipe is my testament that you don’t have to give up the classics; you just give them a little tweak! As a Master of Keto Confectionery Arts, I’ve spent years figuring out how to make ‘healthier’ taste unbelievably decadent, and these roll-ups are proof. You can learn more about my passion for transforming comfort food over on my About Page.

Why You Will Make These Spinach and Mushroom Lasagna Roll Ups Often

Honestly, these aren’t just dinner; they are the perfect solution for so many weeknight struggles! My goal was to keep the indulgence while making them smarter. You’ll find yourself coming back to this recipe again and again because they just *work*. We’ve turned a huge casserole into neat, individual servings!

• They are fantastic portion controlled dinners. Since each person gets one or two rolls, you know exactly what you’re serving without having to slice a big heavy tray. It’s portion perfection!
• These are seriously fun pasta recipes! Kids absolutely love rolling them up, and honestly, they look so much nicer on the plate than a square slice of traditional lasagna.
• We pack these with tons of gooey ricotta goodness, making them incredibly satisfying without feeling heavy when you’re trying to stick to your goals. Comfort food, minus the guilt!
• The spinach mushroom filling is earthy and savory, really balancing that bright tomato sauce beautifully. You get a great serving of veggies rolled right inside!
• They assemble super fast. Once your noodles are cooked, it zips right along. You can have this on the table in under 45 minutes total, which is stellar for a busy weekday.

If you’re looking for more ways to make your dinners lighter but still packed with flavor, check out some of my favorite lightened-up dinner ideas for inspiration!

Essential Equipment for Perfect Spinach and Mushroom Lasagna Roll Ups

You don’t need a ton of fancy gadgets for these roll-ups, thankfully! It’s mostly just the basics we all have sitting around. But having the right tools makes the assembly phase so much less messy. Trust me on this one; setting yourself up for success at the start is crucial!

First off, you absolutely must have a good 9 x 13-inch baking dish. This is where they nestle in all cozy before going under the heat. You’ll also need a large pot for boiling those noodles—don’t skimp on the water, or they’ll stick together in a giant, impossible sheet!

Then, grab your largest skillet. We need room to toss and turn those mushrooms and onions to get them perfectly golden brown before they go into the filling. Make sure your skillet is big enough to handle all the bulk.

Now, here is my little trick that helps me sleep at night: parchment paper! While the recipe calls for oil spray or buttering your dish, I always grab a sheet of parchment paper, cut it to fit the bottom of the 9×13 dish, and place it in there first. This guarantees zero sticking when you go to scoop them out, which is a lifesaver when the cheese starts getting all gooey and browned on the edges. It’s these little preventative steps that make you look like a kitchen pro!

Gathering Ingredients for Your Spinach and Mushroom Lasagna Roll Outs

Alright, let’s talk ingredients! Getting everything ready beforehand makes the assembly phase fly by. When you are making something like these lasagna roll ups, organization is half the battle won. We are breaking this list down into what goes into that creamy, wonderful filling and what we need to put it all together nicely in the sauce. Seriously, whipping up that spinach mushroom filling is where all the flavor action starts!

Make sure you check out my list of essential keto pantry items; you might find you have more on hand than you thought!

Ingredients for the Spinach Mushroom Filling and Ricotta Base

This is the heart of the roll-up! You need about 2 cups of baby spinach, 8 ounces of mushrooms (make sure they’re sliced super thinly!), one diced sweet yellow onion, and 2 cloves of garlic, minced very fine. For the creamy part, grab 15 ounces of ricotta cheese, one whole egg for binding, and a touch of fresh nutmeg—don’t skip the nutmeg; it’s a secret weapon!

We mix those cheeses with plenty of flavor: ¼ cup chopped fresh basil, 2 tablespoons of grated parmesan, and—this is key—¼ cup of shredded mozzarella. Remember, we save the extra mozzarella for sprinkling on top later!

Ingredients Needed for Assembly of Spinach and Mushroom Lasagna Roll Ups

For the wrappers, you need 6 lasagna noodles, cooked until they are just right, not mushy! Then, you need your base sauce: your Simple Marinara. Remember, you need to prepare that recipe separately beforehand, so have it ready to go. Don’t forget that extra mozzarella you held back for topping; sprinkle it over the rolls right before they go into the oven for that gorgeous, bubbly crust!

Step-by-Step Instructions for Amazing Spinach and Mushroom Lasagna Roll Ups

Okay, this is where the rubber meets the road, and trust me, working through these steps methodically is what makes these lasagna roll ups such a winner every single time. We move fast, but we don’t rush the important parts! You’ll want to have your marinara sauce ready to go before we even touch the noodles, maybe something easy like this concept here: simple marinara sauce is key.

Preparing the Marinara and Cooking the Lasagna Noodles

First things first: get that oven humming! We need it at 350 degrees Fahrenheit. Then, drop those 6 lasagna noodles into a big pot of salty, boiling water. Cook them exactly according to the box directions—no cheating! You want them al dente because they’ll cook more in the oven. Once they’re done, drain them carefully. My number one tip here? Lay those hot, cooked noodles out individually on sheets of parchment paper. If you stack them, they glue themselves together, and that’s a mess we just don’t need!

Creating the Sautéed Vegetable Base for Your Spinach and Mushroom Lasagna Roll Ups

While the noodles are boiling (or immediately after), we cook the veggies. Heat 2 teaspoons of olive oil in your largest skillet over medium-high heat until it shimmers. Toss in your sliced mushrooms and diced onion. You need to let them cook down until the onions are soft and those mushrooms are nice and golden brown—that takes about 7 to 8 minutes. Don’t stir constantly, let them get some color!

Once they look good, throw in your minced garlic and the baby spinach. Stir everything constantly for just 1 or 2 minutes until that spinach completely wilts down. As soon as it wilts, take the skillet OFF the heat! Season generously with salt and pepper. It must cool slightly, or it will make your ricotta mixture runny. If you have extra cooked mushrooms on hand, you can check out my garlic butter mushrooms technique for even more flavor!

Assembling the Filling and Rolling the Spinach and Mushroom Lasagna Roll Ups

Now for the creamy center! In a separate bowl, mix that 15 ounces of ricotta, the egg, that small pinch of nutmeg—it brightens everything up!—chopped basil, parmesan, and ¼ cup of shredded mozzarella. Mix it *just* until it’s combined. We don’t want to overwork the ricotta.

Take one noodle. Spread a layer of the cheese mixture evenly over the entire surface. Then, spoon some of that cooled mushroom and vegetable mixture down the center. Roll it up gently, like you’re wrapping a tiny gift. Take a spoonful of your simple marinara and slick the bottom of your 9×13 dish with sauce. Place your rolled-up noodle right into the dish, seam-side down. Repeat until all 6 tubes are nestled together. Doesn’t that look so great? It makes for fantastic creamed spinach vibes baked right in!

Baking Your Spinach and Mushroom Lasagna Roll Ups to Perfection

Time to bake! Spoon a little bit more marinara right over the top of the rolls—don’t drown them, just cover the top surface nicely. Then, sprinkle that reserved mozzarella cheese all over everything. Cover the whole dish tightly with tin foil. Pop it into the preheated 350°F oven and let it steam quietly for 15 minutes. This step melts the cheese inside and heats everything through.

After 15 minutes, carefully take the foil off. We want that cheese on top to get golden and bubbly now! Pop it back in for another 5 to 10 minutes until you see the edges bubbling happily. When you pull it out, let it rest for just a few minutes before sprinkling on that fresh parsley. That little bit of green makes all the difference!

Tips for Success with Spinach and Mushroom Lasagna Roll Ups

Even with a great recipe, little things can go wrong in the kitchen and turn a beautiful dinner into a sticky mess! Since I’ve made these Spinach and Mushroom Lasagna Roll Ups probably a hundred times now, I’ve figured out how to dodge all the most common errors. These aren’t about changing the recipe; they are about technique, which is what makes a good cook great!

First, let’s talk about noodle texture—this is crucial for keeping your roll-ups intact. Never boil those lasagna noodles until they are completely tender. They need to be truly al dente, maybe even a tiny bit stiff. We need them firm enough so they don’t tear when you fill them, and they firm right up while baking in that warm sauce anyway. If they are floppy, they turn into soup, seriously!

Secondly, regarding the spinach mushroom filling, make sure you squeeze the heck out of that spinach after it wilts! I know it seems silly, but spinach holds an unbelievable amount of water. If you dump wet spinach into your ricotta, you’re inviting a runny, leaking mess into your baking dish. After stepping off the heat, take that cooked spinach and gently press out all the excess liquid before mixing it with the cheese. It makes a huge difference in holding everything together.

My third tip is about building structure in the pan. When you layer your rolls in that dish, place them tight! Nestle them right against each other, seam-side down, of course. This slight physical pressure helps keep their shape while they heat through. Think of them like little pasta dominoes—they support each other!

And just a bonus tip for flavor: use fresh nutmeg in the ricotta! I emphasize this elsewhere, but it’s worth saying again here. A tiny pinch of fresh nutmeg pulls out so much wonderful, earthy depth that pairs perfectly with the mushrooms. It’s a small step that elevates these simple portion controlled dinners into something restaurant-worthy. For more foolproof methods, take a look at my guide on making dinner ideas foolproof!

Making Ahead and Storing Your Spinach and Mushroom Lasagna Roll Ups

One of the reasons I love these spinach and mushroom lasagna roll ups so much is that they are absolute champions for meal prepping! Life gets busy, right? You want dinner ready, but you can’t always cook from scratch at 6 PM. These roll-ups are perfect because they keep beautifully, whether you are planning for the next day or stocking the freezer for emergencies.

If you’re planning to serve these within a day or two, you can totally assemble them ahead of time. I usually prepare everything—sauce, filling, stuffing, and rolling—but I stop right before the final cheese topping goes on. Cover that whole baking dish *tightly* with plastic wrap or foil and stick it in the fridge. They can hang out happily in there for up to 24 hours. When it’s dinner time, just pull them out about 30 minutes before baking so they aren’t ice cold, top with your mozzarella, and follow the baking directions!

Now, for freezing—this is my secret weapon for those crazy weeks. You should definitely freeze them *before* you top them with the final mozzarella and sauce layer. Here’s my method:

• Assemble the rolls completely, place them seam-side down in a freezer-safe, oven-safe dish (make sure the sauce is already on the bottom, though!), and cover the whole thing tightly with plastic wrap, then aluminum foil.
• They freeze perfectly for up to three months!

When you are ready to eat them from frozen, this takes a little more time. You’ll want to remove the plastic wrap, cover it with foil, and bake at 350°F for about 45 to 50 minutes until heated through. Then, uncover, add your topping cheese, and bake uncovered for 10 more minutes until bubbly. It’s like having a fresh, comforting meal waiting on demand!

For any leftovers, which usually happens because they’re so easy to portion control, just pop them into an airtight container. They reheat wonderfully in the microwave—about 60 to 90 seconds, depending on how many you’re sneaking for lunch the next day. If you’re reheating a whole dish, the oven works best, covered at 350°F until hot again. For more great make-ahead ideas, check out some tips I shared when discussing my make-ahead strata bread recipe!

Frequently Asked Questions About Spinach and Mushroom Lasagna Roll Ups

I know when you look at a recipe, your brain immediately starts buzzing with all the ways you might want to switch it up or questions about minor hiccups you’ve had in the past. So, I wanted to save you some time and just answer the top things people ask about these glorious lasagna roll ups! Making sure these are perfect for your needs is what matters most to me.

If you’re looking for more ways to keep dinner fast and worry-free, these are perfect, fitting right into my guide for meal prep friendly dinner ideas!

Can I make these Spinach and Mushroom Lasagna Roll Ups low-carb or keto-friendly?

That’s always the million-dollar question, isn’t it? As written, no, because we use traditional pasta noodles, which aren’t low-carb friendly. BUT—and this is a big but—you absolutely can adapt them! If you are sticking to those healthier goals, you can swap out the standard noodles entirely. My favorite trick is using thinly sliced zucchini strips instead of pasta. You just slice them lengthwise, briefly blanch them so they are pliable, and use those in place of the noodles when you layer on the spinach mushroom filling. It keeps the exact spirit of individual portion controlled dinners intact, just with way fewer carbs! It tastes fantastic, trust me.

What is the best way to prevent my lasagna roll ups from unrolling during baking?

Oh, the dreaded unroll! It happens when the noodles get too soft, or you don’t tuck them in right. The absolute best way to prevent this is twofold, and it starts way back when you cook the noodles! Rule number one: Do not cook them until they are fully ready to eat; they should be stiff enough to handle easily. Rule number two, and this is critical: When you place them in the baking dish, turn them seam-side DOWN and pack them snug against each other. When they are nestled tightly together and sitting in that marinara sauce, they can’t wiggle free! They hold each other in place while they finish cooking.

Estimated Nutritional Information for Spinach and Mushroom Lasagna Roll Ups

I always get asked about the numbers, especially because we’re aiming for smarter comfort food here! Remember, because this recipe relies heavily on what kind of marinara sauce you decide to use—and whether or not you sneak extra cheese on top (I won’t judge!)—these numbers are really just an estimate per serving, which is about one perfect calorie-smart recipes roll-up.

Based on the measurements in the recipe, here’s what you can generally expect:

• Calories: Approximately 350 per roll-up. That’s a great number for a hearty dinner!
• Protein: Around 20 grams. That ricotta and mozzarella really deliver on keeping you full and satisfied.
• Fat: About 18 grams. A good amount of healthy fats from the cheese and oil, keeping things rich!
• Carbohydrates: Roughly 25 grams. This accounts for the traditional noodles, which is why we talk about swaps for low-carb goals!

You’ll also get a decent hit of calcium, around 250mg, and plenty of Vitamin A from all that lovely spinach we stuffed inside. Just remember, these are estimates! If you use a low-sugar marinara, those carb counts can drop nicely, which is fantastic if you’re counting macros.

Share Your Experience Making These Fun Pasta Recipes

Well, there it is! We’ve taken a classic, comforting dish and transformed it into these perfectly portioned, flavor-packed Spinach and Mushroom Lasagna Roll Ups. I really hope this recipe becomes as much of a staple in your house as it is in mine. There is just something so satisfying about rolling up that perfect bite of cheesy goodness!

I truly love hearing how you put your own spin on things, or what little tweaks you make to fit your family’s style. Did you add a pinch of red pepper flakes to the ricotta? Did you try those zucchini noodles I mentioned? Don’t keep those great ideas to yourself!

We have a dedicated comment area right below this, and I read every single one. Please, take a moment to leave a rating for these fun pasta recipes out of five stars. It helps other cooks know if this is the next fantastic dinner they should tackle. Seeing your results makes all my recipe testing worth it!

If you want to see what else I’ve been whipping up that tastes amazing but keeps things healthy, wander over to my main Recipes Index. Happy cooking, everyone!