Name: Spinach and Mushroom Lasagna Rolls Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 1/4 cups (175 g) raw cashews; 1/2 cup (120 ml) water; 2 cloves garlic; 1 tablespoon (5 g) nutritional yeast; 1 1/2 teaspoons dijon mustard; 1 teaspoon salt; Pinch of black pepper; 14-ounce (397 g) can tomato sauce; 14.5-ounce (411 g) can diced or crushed tomatoes; 1 tablespoon (12 g) tomato paste; 1 teaspoon dried Italian seasoning; 1/2 teaspoon sugar; Pinch of crushed red pepper; Salt and black pepper, to taste; 1 tablespoon olive oil; 1 white onion, diced; 4 cups (230 g) sliced baby Bella or cremini mushrooms; 5 cups (112 g) loosely packed baby spinach; 2 cloves garlic, minced; Pinch of crushed red pepper, optional; Salt & black pepper to taste; 8 uncooked lasagna noodles, gluten-free if necessary; 1/4 cup (20 g) nutritional yeast or vegan cheese shreds

Jump to Recipe· 4.1 from 60 reviews

If you have been searching for a comforting yet clever twist on a family favorite, the Spinach and Mushroom Lasagna Rolls Recipe is going to steal your heart (and your taste buds) right away. These vibrant, warm rolls take traditional lasagna and turn it into individual, easy-to-serve portions packed with sautéed spinach, earthy mushrooms, and a creamy cashew spread that’s simply irresistible. With less layering fuss and a customizable filling, this dish is perfect for weeknight dinners or meal prepping for a flavorful week ahead. Trust me, once you make these savory rolls, they will become your go-to lasagna alternative!

Ingredients You’ll Need

The image shows uncooked pasta sheets stacked in a loose pile with wavy edges on top, bright yellow in color and smooth in texture. Below and around the pasta there are fresh dark green spinach leaves with a slightly glossy look and brown mushrooms with light spots on their caps spread across the white marbled surface. On one side, an opened can of tomato sauce with red sauce inside is visible, and a whole onion sits next to the spinach. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Getting started with the Spinach and Mushroom Lasagna Rolls Recipe is wonderfully simple because every ingredient plays a key role in building layers of rich flavor, texture, and color. From the creamy cashew spread that mimics ricotta to the hearty mushrooms and fresh spinach, each component is essential to creating that perfect balance in every bite.

Raw cashews (1 1/4 cups): Provide the creamy base for the cashew spread, offering a rich plant-based alternative to cheese.
Water (1/2 cup): Helps blend the cashews smoothly into a luscious spread.
Garlic cloves (4 total): Infuse the cashew spread and filling with aromatic depth and a subtle kick.
Nutritional yeast (1 tablespoon plus 1/4 cup): Adds a cheesy, nutty flavor that enhances the plant-based elements beautifully.
Dijon mustard (1 1/2 teaspoons): Gives the cashew spread a subtle tang and complexity.
Salt and black pepper: Essential seasonings to balance and elevate all flavors in the dish.
Tomato sauce (14-ounce can) and diced tomatoes (14.5-ounce can): Form the rich, comforting base of the quick marinara sauce coating the rolls.
Tomato paste (1 tablespoon): Intensifies the tomato flavor in the marinara.
Dried Italian seasoning (1 teaspoon): Brings classic herbaceous notes reminiscent of traditional Italian cooking.
Sugar (1/2 teaspoon): Balances acidity in the tomato mixture for a smoother sauce.
Crushed red pepper (pinch): Adds a subtle heat to both filling and sauce, optional to your taste.
Olive oil (1 tablespoon): Perfect for sautéing vegetables, imparting a smooth richness.
White onion (1, diced): Adds sweetness and texture to the filling.
Baby Bella or cremini mushrooms (4 cups, sliced): Earthy and meaty mushrooms give the filling body and umami depth.
Baby spinach (5 cups, loosely packed): Offers vibrant color and a fresh, tender bite to each roll.
Uncooked lasagna noodles (8): The perfect vessel to encase the filling; gluten-free options are easily used.
Vegan cheese shreds or additional nutritional yeast (1/4 cup): Sprinkled on top to create a bubbly, golden finish after baking.

How to Make Spinach and Mushroom Lasagna Rolls Recipe

Step 1: Prepare the Cashew Spread

Begin by soaking the raw cashews in boiling water for 10 to 15 minutes. This softens them, making it easy to blend into a creamy base. While soaking, you can prep your other ingredients. Drain the cashews and toss them into a blender with water, garlic, nutritional yeast, Dijon mustard, salt, and pepper. Blend for about 45 seconds, give the sides a scrape down, then blend again until silky smooth. This cashew spread is a plant-powered superstar that mimics the creaminess of ricotta cheese without any dairy.

Step 2: Make the Quick Marinara Sauce

Next, whisk together tomato sauce, diced tomatoes, tomato paste, Italian seasoning, sugar, crushed red pepper, salt, and black pepper in a saucepan. Simmer it uncovered over medium-low heat for 15 minutes to concentrate those vibrant tomato flavors. This fresh marinara is tangy, lightly spiced, and the perfect complement to the creamy filling and tender noodles.

Step 3: Sauté the Spinach and Mushroom Filling

Heat olive oil in a sauté pan over medium heat and cook the diced onion until translucent, about 5 to 7 minutes. Stir in minced garlic and cook for one more minute until fragrant. Add the sliced mushrooms and sauté until they soften and release their moisture. Throw in the baby spinach and cover the pan to help it wilt quickly. Once wilted, combine everything and season with crushed red pepper (if using), salt, and black pepper to taste. This filling bursts with umami and vibrant green goodness, balancing richness and freshness beautifully.

Step 4: Cook the Lasagna Noodles

Boil the lasagna noodles as directed on the package until they’re tender yet firm enough to roll. Arrange the cooked noodles flat on lightly oiled plates or a baking sheet to prevent sticking—this makes assembling the rolls much easier.

Step 5: Assemble and Bake the Rolls

Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish. Spread a thin layer of the cashew cheese down the length of each noodle, then generously layer the spinach and mushroom filling on top. Carefully roll each noodle up, placing them seam-side down in the prepared dish to keep them intact. Pour the marinara sauce evenly over the rolls and sprinkle with nutritional yeast or vegan cheese shreds for that irresistible melty finish. Bake for 25 to 30 minutes until bubbly and golden. Let the lasagna rolls cool slightly on a rack before serving to allow all the flavors to settle beautifully.

How to Serve Spinach and Mushroom Lasagna Rolls Recipe

Four images show the step-by-step making of a lasagna roll-up dish. The first image displays three flat lasagna noodles laid side by side on a light brown baking sheet, each spread evenly with a thick, white creamy sauce. The second image shows the same noodles now topped with a mix of sautéed mushrooms and wilted spinach scattered evenly over the sauce. The third image captures six rolled-up lasagna pieces placed side by side in a white rectangular baking dish with green floral details on the side, with the edges slightly overlapping and the creamy filling visible in some rolls. The last image shows the same baking dish filled with red tomato sauce covering the rolls and a layer of shredded white cheese sprinkled on top. The setting is on a wooden surface, all photos with a warm, natural light, photo taken with an iphone --ar 4:5 --v 7

Garnishes

To take your Spinach and Mushroom Lasagna Rolls Recipe to the next level, consider fresh garnishes like torn basil leaves or a sprinkle of chopped fresh parsley. A light drizzle of extra virgin olive oil or a dash of red pepper flakes can add an enticing aroma and subtle heat, bringing your presentation and flavor right up to restaurant quality right at home.

Side Dishes

Pair these vibrant rolls with a crisp green salad tossed in a tangy lemon vinaigrette to balance the richness or some roasted seasonal vegetables for a wholesome meal experience. A simple garlic bread or focaccia on the side will never disappoint and helps soak up every last bit of marinara sauce.

Creative Ways to Present

If you want to wow your guests, serve the rolls individually on plates with a drizzle of infused oil or a dollop of fresh cashew cream on top. You can also prepare these in mini muffin tins as bite-sized appetizers or layered in a casserole dish for a crowd-pleasing family meal. The versatility of this recipe makes it fun and customizable for any occasion.

Make Ahead and Storage

Storing Leftovers

Spinach and mushroom lasagna rolls are fantastic for leftovers. Store them in an airtight container in the refrigerator for up to 3 days. The flavors actually grow more intense overnight, making for an even more delicious next-day meal.

Freezing

You can freeze unbaked assembled rolls by placing them in a freezer-safe dish, covered tightly with plastic wrap and foil. They’ll hold well for up to 3 months. To freeze leftovers after baking, allow the dish to cool completely, then transfer to freezer-safe containers. This makes it easy to enjoy the Spinach and Mushroom Lasagna Rolls Recipe anytime life gets busy.

Reheating

When ready to enjoy, thaw frozen rolls overnight in the fridge, then bake at 350°F for about 20 minutes or until warmed through and bubbly. For refrigerated leftovers, reheating in the oven or microwave works wonderfully—just cover to retain moisture and prevent drying out.

FAQs

Can I use fresh spinach instead of baby spinach in this recipe?

Absolutely! Fresh spinach works just as well; you might just need to cook it a little longer to wilt it down properly before assembling the rolls.

Is there an easy substitute for cashew spread if I have a nut allergy?

You can try using soft tofu blended with garlic, nutritional yeast, and lemon juice as a creamy alternative, or even store-bought vegan ricotta if you prefer.

Can these lasagna rolls be made gluten-free?

Definitely! Just swap regular lasagna noodles with gluten-free ones. Make sure to cook them according to package instructions for the best texture.

How spicy is this dish?

The recipe includes optional crushed red pepper for a subtle heat, but you can easily leave it out or adjust the amount to suit your spice tolerance.

Can I prepare the rolls entirely in advance and bake later?

Yes, the rolls can be fully assembled and refrigerated for up to 24 hours before baking. This makes it a perfect recipe for dinner parties or busy weeknights.

Final Thoughts

Sharing the Spinach and Mushroom Lasagna Rolls Recipe feels like passing on a little kitchen magic. It’s the perfect way to enjoy the beloved comforts of lasagna in a fun, approachable form. Whether you’re feeding family, meal prepping, or cooking for friends, these rolls bring hearty flavors, wholesome ingredients, and a splash of homemade love to your table. Give this recipe a try, and I promise it will become a treasured new favorite in your recipe collection!