Spinach Mushroom Lasagna Rolls
Hi everyone! I hope you’re all enjoying fall so far as we get ready for Thanksgiving next week. It’s the best time of year for us foodies who love pumpkin, apple, cranberry, squash, and all that other deliciousness. Even though today’s recipe doesn’t shout fall to most people, lasagna is a staple for my family’s Thanksgiving spread. If you’re looking for unique way to switch up your regular lasagna, these vegetarian Spinach Mushroom Lasagna Rolls are the way to go!
How to Make Spinach Mushroom Lasagna Rolls
Cooking the Noodles
Spinach Mushroom Lasagna Rolls are a bit messy to make with quite a few steps, but are very easy. Start by cooking 12 lasagna noodles according to the package directions. You can use any type of noodle you like–regular, whole wheat, or brown rice for a gluten free option. When the noodles are al dente, drain them and lay them flat on a cutting board or a sheet of freezer paper.
Homemade Marinara Sauce
While the noodles cook, prepare the marinara sauce. In a saucepan on medium heat, add the olive oil and garlic. Sauté for a few minutes, being sure to keep an eye on it so it doesn’t burn. Then add the San Marzano tomatoes, herbs, salt and pepper. I used basil, oregano, and thyme, but feel free to experiment with your favorite herbs. Mix all the ingredients and reduce the heat to low.
Let the sauce simmer for 15-20 minutes, stirring occasionally. When it is thickened, remove from heat and set aside until needed for the lasagna. If you prefer a smooth sauce, blend it for about 30 seconds with an immersion blender.
Preparing the Filling
Now it’s time to make the filling! Using a large saucepan, sauté the onion in olive oil on medium-low heat for about 3-5 minutes or until the onion turns translucent. Then add the garlic and continue cooking for another minute, stirring often.
Add the mushrooms, sage, salt, and pepper. Cook for 5-6 minutes until the mushrooms are tender and beginning to give up their juices. Then add the spinach to the skillet and continue to cook until it wilts (about another 5 minutes). Transfer the contents of the skillet to a large bowl and mix in the cottage cheese, and Parmesan. Adjust salt and pepper as needed.
Preheat the oven to 350 degrees. Transfer one cup of marinara sauce into the bottom of a 9×13 pan and spread it around. Scoop about 1/3 cup of the filling onto each lasagna noodle and spread it out along the length of the noodle. Roll up each noodle and place them in the pan, seam side down.
Spread another cup and a half of marinara sauce over the rolls and top the pan with shredded mozzarella. Cover the pan with a lid or aluminum foil and bake for 40 minutes or until the cheese is melted. Remove foil and continue baking until the cheese is browned. Let cool for a few minutes before serving.
A Note on Cheese
When purchasing cottage cheese, be sure to check the ingredients! As an example, here is the ingredient list from Kemps 2% Low Fat Cottage Cheese:
Cultured Skim Milk, Skim Milk, Whey Protein Concentrate, Cream, Contains 2% Or Less Of Salt, Guar Gum, Mono And Diglycerides, Locust Bean Gum, Xanthan Gum, Potassium Sorbate And Carbon Dioxide (Preservative), Natural Flavors, Artificial Color, Carrageenan, Polysorbate 80, Vitamin A Palmitate, Enzymes.
Personally, I don’t know what a lot of those thing are, so I definitely don’t what them going in my body. Many brands have similar ingredient lists, so I like to use Good Culture instead. For the equivalent 2% low fat variety, the ingredient list is as follows:
Skim Milk, Whole Milk, Cream, Celtic Sea Salt, Live And Active Cultures (Lactobacillus Paracasei)
That’s quite a big difference! 17 ingredients versus 5! I just want to bring awareness to the fact that there are so many unnecessary chemical ingredients added to food. Does there really need to be food coloring in white cottage cheese?! I think not. If you’re able to, I encourage you to pick a minimally processed product such as Good Culture or Daisy.
Along these same lines, it’s really important to grate cheese fresh off the block, rather than buying it pre-shredded. There are lots of anticaking agents added to shredded cheese which are both unhealthy and inhibit proper melting. Taking two minutes to shred your own will go a long way in terms of taste, texture, and health.
One of the best things about lasagna is that every pan can be so different, yet still so delicious. Honestly, I don’t know if I’ve ever made a lasagna the exact same way twice! First, the noodles can be made of refined wheat, whole wheat, or brown rice for a gluten free option.
You can also use any sauce you like. I included my marinara sauce recipe, but my Creamy Butternut Pasta Sauce is one of my all time favorites. If you’re in a pinch, store bought sauce will work just fine. Be sure to watch out for the added sugars that are usually added though!
Although the recipe only calls for spinach, any dark leafy green will work too. I like using a blend of spinach, kale, and chard, but arugula or beet greens are other options you could try. If you have meat eaters in your family, you could also add some browned Italian sausage into the filling as well.
I hope you enjoy these Spinach Mushroom Lasagna Rolls! Let me know what you think in the comments below and be sure to tag @roots_and_rosemary in your photos on Instagram.