Mushroom Zucchini Lasagna Rolls

There’s something uniquely comforting about lasagna, but let’s be honest, serving it can sometimes be a messy affair. That’s where these incredible Mushroom Zucchini Lasagna Rolls come in to save the day! I first made these for a family dinner, and they were an instant sensation. Each roll is a perfect, self-contained portion of cheesy, saucy goodness, packed with earthy cremini mushrooms and tender, fresh zucchini. It has all the soul-warming flavor of a classic lasagna but with an elegant, easy-to-serve presentation that makes any meal feel special. The combination of creamy ricotta, savory vegetables, and melted mozzarella is simply divine. This recipe has become my go-to for a satisfying vegetarian main course that impresses guests and pleases even the pickiest eaters in my household. It’s a fantastic way to sneak in extra vegetables, and the individual rolls make portion control a breeze. Prepare to fall in love with this fun and delicious twist on a timeless Italian-American classic.

Ingredients

• Lasagna Noodles: 12 standard lasagna noodles (not no-boil, for best results).
• Olive Oil: 2 tablespoons, extra virgin, divided.
• Onion: 1 medium yellow onion, finely chopped.
• Garlic: 4 cloves, minced.
• Mushrooms: 16 ounces (about 450g) cremini mushrooms, cleaned and finely chopped.
• Zucchini: 2 medium zucchini (about 1 pound or 450g), grated and squeezed of excess moisture.
• Ricotta Cheese: 15-ounce container of whole milk ricotta cheese. Using whole milk ricotta provides a much creamier and richer filling.
• Mozzarella Cheese: 2 cups (about 8 ounces or 225g) shredded low-moisture mozzarella cheese, divided.
• Parmesan Cheese: 1/2 cup grated Parmesan cheese, plus extra for topping.
• Egg: 1 large egg, lightly beaten. This acts as a binder for the filling.
• Fresh Spinach: 5 ounces (about 140g) fresh spinach, chopped. You can also use frozen, thawed, and thoroughly squeezed spinach.
• Marinara Sauce: 24-ounce jar of your favorite high-quality marinara sauce.
• Fresh Basil: 1/4 cup, chopped, plus more for garnish.
• Dried Oregano: 1 teaspoon.
• Salt: 1 teaspoon, or to taste.
• Black Pepper: 1/2 teaspoon, freshly ground, or to taste.
• Red Pepper Flakes: 1/4 teaspoon (optional, for a little heat).

Instructions

1. Prepare the Noodles: Bring a large pot of salted water to a rolling boil. Cook the lasagna noodles according to package directions until they are al dente. It’s important not to overcook them, as they will be easier to roll and will continue cooking in the oven. Once cooked, drain the noodles and lay them flat on a piece of parchment paper or a lightly oiled baking sheet to prevent them from sticking together.
2. Cook the Vegetables: While the noodles are cooking, prepare the vegetable filling. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the finely chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Sauté the Mushrooms and Zucchini: Add the finely chopped mushrooms to the skillet. Cook, stirring occasionally, until they have released their moisture and started to brown, about 8-10 minutes. This step is crucial to prevent a watery filling. Add the grated and squeezed zucchini, dried oregano, salt, pepper, and optional red pepper flakes. Cook for another 5-7 minutes, until the zucchini is tender and any excess liquid has evaporated.
4. Wilt the Spinach: Add the chopped fresh spinach to the skillet in batches. Stir until it has completely wilted down, which should only take a couple of minutes. Remove the skillet from the heat and set it aside to cool slightly. If you see any pooled liquid in the bottom of the pan, be sure to drain it off.
5. Mix the Cheese Filling: In a large mixing bowl, combine the whole milk ricotta, 1 cup of the shredded mozzarella, the grated Parmesan cheese, and the lightly beaten egg. Mix until well combined. Add the slightly cooled vegetable mixture and the chopped fresh basil to the cheese mixture. Stir everything together until it’s uniformly mixed. Taste and adjust seasoning with more salt and pepper if needed.
6. Preheat Oven and Prepare the Pan: Preheat your oven to 375°F (190°C). Spread about 1 cup of the marinara sauce evenly over the bottom of a 9×13 inch baking dish. This will prevent the lasagna rolls from sticking and add a flavorful base.
7. Assemble the Lasagna Rolls: Lay one cooked lasagna noodle flat. Spread about 1/3 cup of the ricotta and vegetable filling evenly over the surface of the noodle, leaving a small border at the edges. Starting from one of the short ends, gently and tightly roll up the noodle. Place the roll seam-side down into the prepared baking dish. Repeat with the remaining noodles and filling, arranging them snugly in the dish.
8. Top and Bake: Spoon the remaining marinara sauce over the top of the assembled rolls, ensuring they are well-covered. Sprinkle the remaining 1 cup of shredded mozzarella cheese and a little extra grated Parmesan cheese over the top.
9. Bake to Perfection: Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and continue to bake for another 15-20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown on top.
10. Rest and Serve: Let the lasagna rolls rest in the baking dish for at least 10 minutes before serving. This allows them to set up, making them easier to serve without falling apart. Garnish with fresh chopped basil before bringing them to the table.

Nutrition Facts

This Mushroom Zucchini Lasagna Rolls recipe offers a wonderfully balanced nutritional profile, making it a wholesome choice for a main course. It’s rich in protein from the trio of cheeses, packed with vitamins and minerals from the generous amount of zucchini, mushrooms, and spinach, and provides satisfying complex carbohydrates from the pasta. It’s a fantastic way to enjoy comfort food that still feels nourishing and light.

• Servings: 6 (2 rolls per serving)
• Calories per serving: Approximately 480 kcal
• Protein: 25g
• Carbohydrates: 45g
• Fat: 22g
• Fiber: 7g
• Sodium: 850mg

Preparation Time

While this recipe has a few components, the process is straightforward and can be streamlined. You can cook the vegetables while the pasta water is boiling, which helps to overlap steps and save time. The assembly is fun and a great activity to do with a partner or even older kids, turning meal prep into quality time.

• Prep time: 30 minutes
• Cook time: 40 minutes
• Total time: 1 hour and 10 minutes

How to Serve

These lasagna rolls are a showstopper on their own, but they pair beautifully with a few simple sides to create a complete and memorable meal. Here are some of our favorite ways to serve them:

• With a Simple Green Salad: A crisp salad with a light lemon vinaigrette offers a fresh, acidic contrast to the rich, cheesy rolls. Think arugula, cherry tomatoes, and shaved cucumber.
• Alongside Garlic Bread: A classic for a reason! Serve with warm, crusty garlic bread or breadsticks for dipping into any extra marinara sauce on the plate.
• With Roasted Vegetables: For an extra dose of veggies, serve with a side of simple roasted broccoli or asparagus tossed with a little olive oil and salt.
• Garnished Beautifully: Don’t underestimate the power of a good garnish. A sprinkle of fresh basil or parsley, a dusting of extra Parmesan, and a crack of black pepper right before serving elevates the dish.

Additional Tips

• The Secret to No-Watery Filling: The most important tip for success is to remove as much moisture as possible from the vegetables. Sauté the mushrooms until all their liquid has evaporated and they begin to brown. For the zucchini, after grating it, place it in a colander, sprinkle with a little salt, let it sit for 15 minutes, and then squeeze out all the excess water with your hands or a clean kitchen towel. This extra step guarantees a creamy, not watery, filling.
• Make-Ahead Instructions: This recipe is perfect for preparing in advance. You can assemble the entire dish, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours. When you’re ready to eat, just remove it from the fridge 30 minutes before baking to let it come to room temperature, then bake as directed, possibly adding 5-10 minutes to the covered baking time.
• Freezer-Friendly Meal: Mushroom Zucchini Lasagna Rolls freeze beautifully. You can freeze them either before or after baking. To freeze unbaked, assemble the rolls in a freezer-safe dish, cover tightly with plastic wrap and then a layer of foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. To freeze after baking, let them cool completely, then cover and freeze. Reheat in a 350°F (175°C) oven until warmed through.
• Experiment with Cheeses: While the ricotta, mozzarella, and Parmesan combination is classic, feel free to experiment. Swapping half of the mozzarella for smoked provolone can add a wonderful smoky depth, or using fontina cheese can result in an even meltier, nuttier topping.
• Boost the Veggie Content: This recipe is highly adaptable. Feel free to add other finely chopped and sautéed vegetables to the filling. Finely diced carrots, bell peppers, or even pre-cooked and chopped eggplant would be delicious additions. Just be sure to cook them down to remove excess moisture before adding them to the cheese mixture.

Budgeting the Recipe

Creating a gourmet-tasting meal like these lasagna rolls doesn’t have to break the bank. With a few smart shopping strategies, you can make this an affordable and impressive dish. Vegetables are often the most variable cost. Buy zucchini and mushrooms when they are in season and on sale for the best price and flavor. Consider checking local farmers’ markets for great deals on produce.

When it comes to cheese, buying a block of mozzarella and Parmesan and shredding it yourself is almost always cheaper than buying the pre-shredded varieties. It also melts better, as pre-shredded cheeses are often coated with anti-caking agents. For the marinara sauce, a simple store brand can work wonderfully, or you can make your own for pennies by simmering a large can of crushed tomatoes with garlic, onion, and Italian herbs. Finally, using frozen spinach is a very cost-effective alternative to fresh, especially since it comes pre-chopped and just needs to be thawed and squeezed dry.

Frequently Asked Questions

Q: Can I use no-boil lasagna noodles for this recipe?

A: Yes, you can use no-boil noodles, but you’ll need to make a slight adjustment. To ensure they cook properly, add about 1/2 cup of water or vegetable broth to the marinara sauce in the bottom of the pan. Also, be sure the noodles are thoroughly covered with sauce on top. They will soften and cook in the oven from the moisture in the sauce. The texture might be slightly softer than with traditional boiled noodles.

Q: How do I store and reheat leftovers?

A: Leftovers are fantastic! Store any remaining lasagna rolls in an airtight container in the refrigerator for up to 4 days. To reheat, you can place individual rolls on a plate and microwave them for 1-2 minutes until hot. For best results, place the rolls back in a small baking dish, cover with foil, and reheat in a 350°F (175°C) oven for about 15-20 minutes, or until warmed through.

Q: Is it possible to make this recipe vegan?

A: Absolutely! To make a vegan version, use your favorite plant-based substitutes. Swap the ricotta, mozzarella, and Parmesan for vegan alternatives, which are widely available now. For the egg binder, you can use a “flax egg” (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water and left to sit for 5 minutes) or simply omit it, as the vegan ricotta is often firm enough on its own.

Q: My lasagna rolls fell apart when I tried to roll them. What went wrong?

A: This usually happens for one of two reasons. First, the noodles may have been overcooked. You want them to be pliable but still have some firmness (al dente). If they are too soft, they will tear easily. Second, you might be overfilling the rolls. Use about 1/3 cup of filling per noodle and spread it in a thin, even layer. This leaves enough room for the noodle to roll up tightly without the filling spilling out and causing it to unravel.

Q: What other kinds of mushrooms can I use?

A: Cremini mushrooms are a great choice for their deep, earthy flavor, but you can certainly substitute them. Standard white button mushrooms will work well, though their flavor is milder. For a more gourmet touch, you could use a mix of shiitake, portobello (finely chopped), or oyster mushrooms. A wild mushroom blend would also be absolutely delicious and add a complex, woodsy flavor to the dish.