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- 9 lasagna noodles - 2 cups ricotta cheese - 1 cup grated mozzarella cheese, divided - 1 cup grated Parmesan cheese, divided - 2 cups fresh spinach, chopped - 2 cups mushrooms, sliced (e.g., cremini or button mushrooms) - 3 cloves garlic, minced - 1 teaspoon olive oil - 1 teaspoon dried Italian herbs - Salt and pepper to taste - 2 cups marinara sauce Gathering the right ingredients is key for creamy mushroom spinach lasagna rolls. Each item plays a vital role in the flavor and texture of the dish. Start with lasagna noodles. These hold everything together and give structure. I recommend using fresh or dried noodles based on your preference. Ricotta cheese creates a smooth filling. It brings richness and creaminess. Use high-quality ricotta for the best taste. Mozzarella and Parmesan add a nice cheesy pull and depth of flavor. I suggest grating them fresh. This enhances taste and meltability. Fresh spinach and mushrooms are the stars of this dish. They add color, nutrition, and a delicious earthy flavor. I love using cremini mushrooms for their rich taste, but button mushrooms work well, too. Garlic adds aromatic warmth, while olive oil helps sauté the veggies. Italian herbs bring a classic touch. A mix of dried herbs adds depth. Don't forget salt and pepper to balance the flavors. Finally, marinara sauce ties everything together. Choose a store-bought or homemade variety that you enjoy. With these ingredients, you're set to create a delightful meal that is both comforting and satisfying. To cook the lasagna noodles, start by boiling water in a large pot. Add the noodles and cook them until they are al dente. This usually takes about 8 to 10 minutes, but check your package for exact times. Once cooked, drain the noodles and lay them flat on a clean kitchen towel. This helps them cool and prevents them from sticking together. In a skillet, heat one teaspoon of olive oil over medium heat. Add three minced garlic cloves and let them cook for about 30 seconds until fragrant. Next, add two cups of sliced mushrooms. Cook these for about 5 to 7 minutes until soft and browned. Now, stir in two cups of chopped spinach. Cook for an additional 2 to 3 minutes until the spinach wilts. Season with salt, pepper, and one teaspoon of dried Italian herbs. Remove from heat and let cool slightly. In a large mixing bowl, combine two cups of ricotta cheese, half of the grated mozzarella, and half of the grated Parmesan cheese. Next, add the cooked mushroom-spinach mixture. Mix everything well until it becomes a creamy filling. This texture will help the rolls hold together nicely. Spread a thin layer of marinara sauce at the bottom of a 9x13 inch baking dish. Take one cooked lasagna noodle and place a generous spoonful of the ricotta mixture at one end. Roll it up tightly and place it seam-side down in the baking dish. Repeat this with all the noodles. Make sure they fit snugly in the dish for even cooking. Once all the rolls are placed in the dish, pour the remaining marinara sauce over the top. Then, sprinkle the rest of the mozzarella and Parmesan cheese. Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes until the cheese is bubbly and golden. Let the dish cool for a few minutes before serving. To boost the flavor of your creamy mushroom spinach lasagna rolls, try adding spices like red pepper flakes or smoked paprika. These spices can add warmth and a hint of smokiness. You can also mix in some fresh herbs, like basil or thyme, for a pop of freshness. Consider using other vegetables, too. Zucchini, roasted red peppers, or even artichokes fit well in this dish. They add depth and texture, making each bite more interesting. To avoid tearing your noodles, cook them just until al dente. This keeps them firm. After cooking, lay them flat on a clean towel to cool. This step helps prevent sticking. When spreading the filling, use a generous amount but don’t overfill. Leave some space at the edges. This makes rolling easier and keeps the filling inside. Roll the noodles tightly but gently, so they hold together well. Pair your lasagna rolls with a crisp salad. A simple arugula or mixed greens salad balances the richness of the dish. Drizzle some olive oil and lemon juice for a fresh taste. For presentation, serve the rolls on a large platter. Garnish with fresh basil leaves and a sprinkle of grated Parmesan. This adds color and makes the dish look more inviting. Enjoy your meal! {{image_2}} You can easily change the veggies in your creamy mushroom spinach lasagna rolls. Here are some great choices: - Zucchini: Adds a nice texture and taste. - Bell Peppers: Use any color for sweetness and crunch. - Roasted Eggplant: Gives a rich flavor and meaty texture. - Broccoli: Adds a fresh bite and bright color. These options keep your dish colorful and nutritious. If you want to add meat, here are some tasty ideas: - Ground Beef: Cook it with garlic and herbs for a hearty filling. - Italian Sausage: Choose sweet or spicy for extra flavor. - Shredded Chicken: Use leftovers to make it easy and quick. For seafood lovers, consider adding shrimp or crab meat. Just sauté them lightly before mixing them into the ricotta. You can make this dish gluten-free with a few simple swaps: - Use gluten-free lasagna noodles made from rice or corn. They cook just like regular noodles. - For sauce, choose gluten-free marinara. Check the label to be sure. - You can also make a creamy sauce using ricotta and a splash of milk or broth instead of marinara. These changes let everyone enjoy creamy mushroom spinach lasagna rolls. To store leftover creamy mushroom spinach lasagna rolls, let them cool first. Place the rolls in an airtight container. This helps keep them fresh. You can store them in the fridge for about 3 to 5 days. Be sure to label the container with the date. For best results, separate layers with parchment paper. This keeps the rolls from sticking together. If you use a glass container, it will help keep the rolls warm longer. Freezing lasagna rolls is a great way to save some for later. To freeze, let the rolls cool completely first. Place them in a single layer on a baking sheet. Freeze them for about 1 to 2 hours. Once frozen, transfer them to a freezer-safe container or bag. Make sure to remove as much air as possible to prevent freezer burn. You can freeze them for up to 3 months. When ready to eat, thaw the rolls in the fridge overnight. To reheat, place them in a preheated oven at 350°F (175°C) for about 25 minutes. Cover with foil to keep them moist. Enjoy your delicious meal again! You can use cottage cheese as a substitute. Blend it for a smoother texture. Cream cheese works well too. For a dairy-free option, try silken tofu blended until creamy. Each choice will give a different taste but will still be delicious. Store leftovers in the fridge for about 3-4 days. Keep them in an airtight container to keep them fresh. For longer storage, freeze them for up to 2-3 months. Just make sure to wrap them well to prevent freezer burn. Yes, you can prep these rolls a day ahead. Just assemble them and cover with plastic wrap. Store them in the fridge. When ready to bake, add a few extra minutes to the cooking time. This makes meal prep a breeze! This guide walks you through making delicious lasagna rolls, from ingredients to baking. You learned how to cook noodles, sauté veggies, and mix the filling. We also covered tips for great flavor and flawless rolls. Exploring variations lets you customize for any diet. Finally, proper storage keeps your leftovers fresh. With these steps, you can enjoy tasty lasagna rolls any time. Dive in and start creating a fun meal today!

Creamy Mushroom Spinach Lasagna Rolls

Delight your taste buds with these creamy mushroom spinach lasagna rolls! This easy recipe combines tender lasagna noodles with a rich filling of ricotta, mozzarella, and fresh spinach, all topped with marinara sauce and bubbly cheese. Perfect for a cozy dinner, this dish is simple to make and packed with flavor. Click through to explore the full recipe and bring this comforting meal to your table tonight!
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Ingredients
  

9 lasagna noodles

2 cups ricotta cheese

1 cup grated mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

2 cups fresh spinach, chopped

2 cups mushrooms, sliced (e.g., cremini or button mushrooms)

3 cloves garlic, minced

1 teaspoon olive oil

1 teaspoon dried Italian herbs

Salt and pepper to taste

2 cups marinara sauce

Instructions
 

Preheat your oven to 375°F (190°C).

    Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean kitchen towel.

      In a skillet, heat the olive oil over medium heat. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are soft and browned, about 5-7 minutes.

        Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted. Season with salt, pepper, and Italian herbs. Remove from heat and let cool slightly.

          In a mixing bowl, combine the ricotta cheese, half of the mozzarella, half of the Parmesan, and the mushroom-spinach mixture. Mix well until combined.

            Spread a thin layer of marinara sauce at the bottom of a 9x13 inch baking dish.

              Take one cooked lasagna noodle, place a generous spoonful of the ricotta mixture at one end, and roll it up. Place seam-side down in the baking dish. Repeat with the remaining noodles.

                Once all rolls are in the dish, pour the remaining marinara sauce over the top, then sprinkle with the remaining mozzarella and Parmesan cheese.

                  Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                    Allow to cool for a few minutes before serving.

                      Prep Time: 20 mins | Total Time: 1 hr | Servings: 6

                        - Presentation Tips: Serve hot with a garnish of fresh basil leaves and additional grated Parmesan on top. Enjoy!