Mushroom Spinach Lasagna Rolls

May 18, 2015

I’m a little late to the party, but I recently started watching the latest season of American Horror Story. It’s great and I love it, if it weren’t for the fact that I started watching this right before Josh was out of town overnight for a bachelor party. While I’m not normally afraid of clowns, there’s something about being alone in a house for the night (when you haven’t been in probably years) that makes EVERYTHING terrifying. As the cherry on top, I thought it was smart to watch this in bed. at midnight. as I was settling in to fall asleep.

Mushroom Spinach Lasagna Rolls @hiddenfruitnveg

Needless to say, I didn’t have the soundest night of sleep and the kitties weren’t even close by to protect me. Next time, remind me to watch a show about kittens and rainbows when I need to spend a night alone. Another thing I’m not going to do? Roll individual lasagna rolls. I’ll con Josh into doing it. I love the look and convenience of individually rolled lasagna noodles, but it takes WAY more time and effort.

Mushroom Spinach Lasagna Rolls @hiddenfruitnveg

Not trying to talk you out of making this recipe — they’re totally worth it if you have a second pair of hands and even if you just have an extra 20 minutes. If you’re feeling lazy, you can just layer like normal lasagna and save yourself the time. I recommend eating these in the middle of a nice, sunny, safe day while watching creepy TV shows. If you aren’t feeling the cottage cheese in the rolls, swap out for the more traditional ricotta. Josh has some sort of vendetta against ricotta and cottage cheese is cheaper, so cottage cheese it is for us.

Mushroom Spinach Lasagna Rolls @hiddenfruitnvegMushroom Spinach Lasagna Rolls @hiddenfruitnveg

Mushroom Spinach Lasagna Rolls
Prep time: 
Cook time: 
Total time: 

Serves: 6 rolls

  • 6 whole wheat or gluten free lasagna noodles
  • 2 – 3 cloves garlic, minced
  • 8 oz mushrooms, chopped
  • 2 large handfuls spinach
  • 1+ c your favorite pasta sauce
  • 1½ c cottage cheese (I used fat free and recommend small curd)
  • ¾ c Parmesan, grated
  • 1 tbsp balsamic vinegar, optional
  • salt and pepper
  • ½ c mozzarella cheese, grated

  1. Preheat oven to 350 F.
  2. Boil the noodles. Drain and set aside.
  3. Meanwhile, saute the garlic over medium heat, until fragrant. Add the mushrooms (plus salt and pepper, if desired). When the mushrooms are almost browned, throw in the spinach and cook until wilted.
  4. While the veggies are cooking, mix together the cottage cheese, Parmesan, a pinch of salt and pepper, and 1 tbsp balsamic vinegar.
  5. Spritz a 9 x 9 baking dish with nonstick spray and cover the bottom in a thin layer of spaghetti sauce.
  6. Lay a noodle flat on a piece of wax paper (prevents sticking to your work surface to use wax paper). Layer with ⅙ of the cheese mixture topped with ⅙ of the veggies. Roll and place seam side down on the sauced pan. Repeat with all noodles.
  7. Top each rolled noodle with desired amount of sauce and top with mozzarella cheese.
  8. Bake for 20 minutes, until the cheese is melty and the sauce is hot.
  9. Serve with extra sauce if desired.

Nutrition Information
Serving size: 1 roll Calories: 240 Fat: 6 Carbohydrates: 26 Fiber: 4 Protein: 21


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    Julia May 19, 2015

    GAH AHS is the scariest thing to happen ever! Okay, that may be an exaggeration, but I tried watching this season, and that clown scared me too much to watch the series alone. I really like the show, but need to watch it with someone or else I just get too freaked out.

    Rolly polly pasta is my fave! I don’t make it often enough, because it does take time, but I like that I can have a week’s worth of meals set in one go. The mushroom and spinach version you’ve got here sounds perfecto 😀