A delightful twist on traditional lasagna, these rolls are filled with a creamy spinach and mushroom mixture, topped with a rich tomato sauce and melted cheese.
Cook the lasagna noodles in a large pot of boiling water until al dente, then drain and lay them flat on a clean surface.
Laying the noodles flat prevents them from sticking together.
Thaw the frozen spinach and squeeze out all excess water. Place it in a mixing bowl.
Removing all water from the spinach ensures the filling isn't watery.
Add the ricotta cheese, mozzarella cheese, grated Parmesan, sliced mushrooms, ground nutmeg, and dried parsley to the bowl with the spinach. Mix until well combined.
Mixing thoroughly ensures an even distribution of flavors.
Spread a thin layer of tomato sauce on the bottom of a lasagna pan.
This prevents the rolls from sticking to the pan.
Take a lasagna noodle, spread a portion of the filling along its length, and roll it up tightly. Place the roll seam-side down in the pan. Repeat with the remaining noodles and filling.
Rolling tightly ensures the filling stays inside during baking.
Pour the remaining tomato sauce over the rolls, ensuring they are well covered.
Covering the rolls with sauce prevents them from drying out.
Sprinkle additional shredded mozzarella and grated Parmesan on top.
Adding cheese on top creates a delicious golden crust.
Bake in a preheated oven at 350°F (175°C) for 40 minutes, uncovered, until bubbly and golden.
Baking uncovered allows the cheese to brown nicely.
Let the rolls cool slightly before serving. Enjoy your delicious lasagna rolls!
Allowing the rolls to cool makes them easier to serve.
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