Happy Monday!
Here is an easy recipe you can add to your weeknight dinner list: vegetarian lasagna roll-ups. I love this pasta dish because you can prepare it ahead of time, so when you get home from work you can just pop it in the oven for 25 minutes. It is so nice to come home from a long day and have dinner already done. I also love the presentation. They look quite sophisticated! Don’t let the vegetarian part fool you, this lasagna is a hearty pasta dish that will impress even the meat lovers in your family. My husband loves lasagna made with meat, and he loved my vegetarian lasagna version.
This vegetarian lasagna is made with organic spinach and white mushrooms for the “meat,” combined with ricotta and mozzarella cheeses for the filling, and topped with a garlic spaghetti sauce and mozzarella cheese. I used store-bought pasta sauce to cut some time, but feel free to use your own homemade sauce in this lasagna roll-up recipe. You can also add Parmesan cheese, but I left it out to cut out some extra calories.
For this lasagna recipe, it is important to cook the noodles al dente. Don’t cook them for the entire recommended time on the box, or they may be too soft and soggy. They should be soft enough to roll, but still firm. Don’t worry, this is easier to achieve than it sounds.
This week is looking pretty uneventful so far. Sometimes it is nice to have a quiet, relaxing week! The weather in SF turned cold and foggy again, which is kind of nice after the heat wave we had last week. This weather has been perfect for curling up on the couch with a hot tea and good book!
I hope you have a great week.
- 10 uncooked lasagna noodles
- 2 eggs, beaten
- 2 cups ricotta cheese
- 2½ cups shredded part-skim mozzarella cheese, plus more for topping
- 1 tbsp olive oil
- 1 tbsp water
- 1 package (6 oz) raw organic spinach
- 1½ cups chopped organic white mushrooms
- ¼ tsp ground nutmeg
- ⅛ tsp salt
- ¼ tsp pepper
- 1 jar spaghetti sauce
- Preheat oven to 375 degrees F.
- Bring a large pot of water to boil, and cook the lasagna noodles for 5 minutes, until al dente. They should be soft enough to roll, but still firm. Drain the noodles and set aside to cool.
- Heat the water in a skillet and cook the spinach until wilted. Remove and set aside to cool.
- Heat the oil in a skillet and sauté the mushrooms until browned.
- Add the eggs, cheeses, cooked spinach, cooked mushrooms, nutmeg, salt and pepper to a bowl and mix well.
- Pour the spaghetti sauce into a 9x13-inch baking dish, reserving some for topping.
- Spread ⅓ cup of the filling onto each lasagna noodle and roll up. Place into the baking dish.
- Top the lasagna rolls with the extra spaghetti sauce and mozzarella cheese.
- Bake for 25 minutes.
Ohh this recipe looks absolutely amazing, Kristianne! I don’t think there’s anything better in the world than a big plate of pasta and rolling them up into fun bites takes everything to a whole new level of delicious and cute! Pinned!
I know, it’s my secret comfort food 😉
Oh this looks so tasty!!!
I love anything with ricotta in it.
Whenever I see reduced milk in the supermarket I buy it to make ricotta…..so we end up eating a lot of it 😉
Yum. Pinning this 🙂
Thanks Claire! I’m glad you like it 😀
Wow Kristi – what gorgeous looking photos! And, I have to tell you – these lasagna rollups are calling my name! It looks fantastic!
Thanks so much Kristi!
I love vegetarian lasagna! Really, there’s so much going on that I really almost prefer it with no meat. So jealous of your cooler weather, California is really taking Indian Summer to another level this year!
I wish it was warmer here more often though! And I totally agree – you could make so many variations of the vegetarian version!
I love lasagna roll-ups and these vegetarian ones look way better than meat filled ones! Can’t wait to try them out 🙂
Thanks Chelsea!
Sophisticated food? I love sophisticated food so count me on, please! Besides, this lasagna version looks and sounds really delicious (and fancy too) 🙂 Well done!
I love how it looks fancy, but it is so easy! 🙂
This looks so delicious! I’ve been wanting to try lasagna roll-ups. Your version looks so simple and tasty. I love the idea that you can prepare them ahead of time. Thanks for sharing the recipe! Love your blog!!
Definitely a plus that you can make then ahead of time 🙂 Thanks Sandra! 😀
OMG K, this looks phenomenal. Lasagna roll-ups are awesome, one of my fave!
Thanks Mike!
I LOVE meals you can make ahead of time and then just pop in the oven. This lasagna looks so so so tasty! Also, I am jealous of your cozy fall weather. It is still balmy down here in Orange County.
These look fantastic! I can not wait to try them especially for a meatless monday!
Hi Kristianne,
I am so glad that through a long chain of random clicks I landed on your twitter page. Which eventually led me to this recipe. I am definitely, for sure, 100% going to try it out soon. I am getting to know all of my fellow bay area lifestyle and food bloggers….and I am so glad that I found this blog. I look forward to reading your current and future blog posts. Keep up the good work and have fun doing so 🙂
Best Regards,
Archita
THanks Archita!