Mushroom-Spinach Lasagna Rolls

with ricotta and mozzarella cheeses

$9.95 per serving

Each of these delicious rolls is like your own personal lasagna. Creamy ricotta, fresh spinach, and mushrooms fill these lasagna spirals topped with herbed marinara. When you bake these little mozzarella-topped beauties, you're in for a hypnotically delicious experience.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    756
  • Carbohydrates
    84g
  • Fat
    30g
  • Protein
    40g
  • Sodium
    1095mg
  • Prep & Cook Time
    40-50 min.
  • Cook Within
    7 days
  • Difficulty
    Easy
  • Spice Level
    Mild
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 5 oz. Lasagna Noodles
  • 8 oz. Cremini Mushrooms
  • 2 Garlic Cloves
  • 1 cup Ricotta Cheese
  • 2 oz. Shredded Mozzarella
  • 8 fl. oz. Marinara Sauce
  • 1 Tbsp. Italian Seasoning Blend
  • ¼ tsp. Red Pepper Flakes
  • 4 oz. Baby Spinach
Mushroom-Spinach Lasagna Rolls with ricotta and mozzarella cheeses
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan
  • 1 Medium Oven-Safe Casserole Dish

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Mushroom-Spinach Lasagna Rolls with ricotta and mozzarella cheeses
    1

      Before Cooking

    Cook the Pasta

    Add noodles to boiling water and cook until noodles are pliable, but not fully soft, 8 minutes. Drain in colander under cold running water to cool. We send extra noodles just in case some break. Place noodles on a plate, drizzle with 1 tsp. olive oil, and set aside. While pasta boils, prepare ingredients.

  • Mushroom-Spinach Lasagna Rolls with ricotta and mozzarella cheeses
    2

    Prepare the Ingredients

    Cut mushrooms into ¼" slices, Mince garlic. Combine ricotta, half the mozzarella cheese (reserve remaining for topping rolls), ¼ tsp. salt, and ¼ tsp. pepper in a small mixing bowl. Combine marinara and ⅓ cup water in another small mixing bowl.

  • Mushroom-Spinach Lasagna Rolls with ricotta and mozzarella cheeses
    3

    Make the Filling

    Heat a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, mushrooms, ¼ tsp. salt, and Italian seasoning (reserve a pinch for garnish) to hot pan and cook, stirring occasionally, until mushrooms have released their liquid and are browned, 6-8 minutes. Add garlic and half the red pepper flakes and cook until aromatic, 30 seconds. Add spinach and cook until well-wilted, 2-3 minutes. Taste, and season with additional salt and pepper and remaining red pepper flakes if desired.

  • Mushroom-Spinach Lasagna Rolls with ricotta and mozzarella cheeses
    4

    Make the Rolls

    Lay four noodles on a work surface and cover each with ¼ the ricotta mixture. If noodles are broken, stack like a traditional lasagna. Top ricotta mixture with filling. Roll each noodle up in to a spiral.

  • Mushroom-Spinach Lasagna Rolls with ricotta and mozzarella cheeses
    5

    Bake the Rolls

    Lightly coat the bottom of a medium casserole dish with 2 Tbsp. marinara and place on prepared baking sheet. Place lasagna rolls in casserole dish, seam side down. Top lasagna rolls with remaining marinara and mozzarella. Bake until golden brown on top, 25-35 minutes. Remove from oven and sprinkle with reserved Italian seasoning.

  • Mushroom-Spinach Lasagna Rolls with ricotta and mozzarella cheeses
    6

    Plate the Dish

    Place lasagna rolls on plate and drizzle with extra virgin olive oil, if desired.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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