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Spinach and Mushroom Lasagna Roll-Ups

It's time to roll up your sleeves and create the classic Italian dish with a twist! It'll soon become a dinnertime favorite!


  • 8 whole grain lasagna noodles, cooked
  • 4 tsp olive oil
  • 1/2 cup onion, chopped
  • 8 oz. package pre-sliced mushrooms
  • 6 oz. package fresh baby spinach
  • 3 garlic cloves
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup part-skim ricotta or cottage cheese
  • 1/4 cup minced fresh basil, divided
  • Salt and pepper


  • 1 tbsp. red wine vinegar
  • 2 garlic cloves, minced
  • 1 can diced tomatoes, undrained (14.5 oz)
  • 1 jar roasted red bell peppers, undrained (7 oz.)
  • 1/8 tsp crushed red pepper


  1. Heat oil in a non-stick skillet.
  2. Add mushrooms, spinach and 3 garlic cloves.
  3. Sauté 5 minutes or until onion is tender.
  4. Remove from heat and stir in cheeses, 2 tbsp basil, salt, pepper, and red pepper.
  5. Place cooked noodles on flat surface; spread a few tablespoons of mixture along the length of each noodle.
  6. Roll into a roll placing seam side down in a shallow baking dish.
  7. Pour sauce over the rolls, cover with foil, and bake at 350 degrees for 18-20 minutes until bubbly.
  8. Remove from oven and top with grated cheese if desired.

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