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Spinach Mushroom Lasagna Rolls

These gooey, cheesy lasagna rolls make a great healthy dinner for pasta night! They're loaded with dark leafy greens, mushrooms, and a fresh marinara sauce.
Prep Time30 mins
Cook Time40 mins
Servings: 12
Author: Rachel Alexandra


Lasagna Rolls

  • 12 whole wheat lasagna noodles*
  • 2 ½ cups homemade marinara sauce recipe below
  • 2 tsp olive oil
  • ¼ cup red onion diced
  • 2 cloves garlic minced
  • 5 cups fresh spinach
  • 8 oz mushrooms finely chopped
  • 15 oz 2% low fat cottage cheese
  • ½ cup Parmesan cheese freshly grated
  • 1 tsp rubbed sage
  • ¼ tsp Celtic sea salt
  • Freshly cracked black pepper to taste
  • 8 oz part skim mozzarella cheese freshly grated

Marinara Sauce

  • 1 tsp olive oil
  • 2 cloves garlic smashed
  • 28 oz San Marzano tomatoes crushed
  • Fresh basil, oregano, and thyme to taste
  • Salt and freshly ground pepper to taste


Lasagna Rolls

  • Prepare the marinara sauce (below) and cook the lasagna noodles according to the package directions. Preheat oven to 350°F.
  • 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.
  • Scoop about one cup of marinara sauce in the bottom of a 9×13 pan and spread it around. Lay the lasagna noodles on a large cutting board or piece of freezer paper. Scoop about 1/3 cup of the filling onto each noodle and spread out. Roll each noodle and place in the pan, seam side down.
  • Scoop another cup and a half of marinara sauce over the rolls and top the pan with shredded mozzarella.
  • Cover the pan with aluminum foil or an oven safe lid 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.

Marinara Sauce

  • In a saucepan on medium heat, add the olive oil and garlic. Saute for a few minutes, being sure to keep an eye on it so it doesn’t burn.
  • Add the tomatoes, herbs, salt and pepper. Mix all the ingredients and turn 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 gluten free, use brown rice lasagna noodles
In addition to or in place of spinach, feel free to use any dark leafy green such as kale or Swiss chard.
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