Vegetarian Lasagna Roll-ups
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
  • 10 uncooked lasagna noodles
  • 2 eggs, beaten
  • 2 cups ricotta cheese
  • 2½ cups shredded part-skim mozzarella cheese, plus more for topping
  • 1 tbsp olive oil
  • 1 tbsp water
  • 1 package (6 oz) raw organic spinach
  • 1½ cups chopped organic white mushrooms
  • ¼ tsp ground nutmeg
  • ⅛ tsp salt
  • ¼ tsp pepper
  • 1 jar spaghetti sauce
  1. Preheat oven to 375 degrees F.
  2. Bring a large pot of water to boil, and cook the lasagna noodles for 5 minutes, until al dente. They should be soft enough to roll, but still firm. Drain the noodles and set aside to cool.
  3. Heat the water in a skillet and cook the spinach until wilted. Remove and set aside to cool.
  4. Heat the oil in a skillet and sauté the mushrooms until browned.
  5. Add the eggs, cheeses, cooked spinach, cooked mushrooms, nutmeg, salt and pepper to a bowl and mix well.
  6. Pour the spaghetti sauce into a 9x13-inch baking dish, reserving some for topping.
  7. Spread ⅓ cup of the filling onto each lasagna noodle and roll up. Place into the baking dish.
  8. Top the lasagna rolls with the extra spaghetti sauce and mozzarella cheese.
  9. Bake for 25 minutes.
Makes 10 lasagna rolls
Recipe by My San Francisco Kitchen at