Vegetarian Mushroom and Kale Lasagna Rolls Recipe

Mushroom Kale Lasagna Rolls are a flavorful, meatless way to enjoy hearty greens. They’re quick to prepare, portion-controlled, and ideal for freezing and reheating when you need a convenient dinner option. Each individual roll paired with a fresh salad makes a satisfying, balanced meal.

Mushroom Kale Lasagna Rolls

This cheesy, vegetable-packed lasagna roll recipe highlights sautéed mushrooms and tender kale combined with ricotta and Parmesan for a rich, comforting filling. The rolls are simple to assemble and bake, and they freeze well—either individually for quick single servings or assembled in a casserole for larger make-ahead meals. Use good-quality marinara sauce and part-skim ricotta to keep each roll flavorful without being overly heavy.

Kale is a nutrient-dense green that remains available year-round and performs especially well in colder months. It provides vitamins, fiber, and phytonutrients and works beautifully in cooked preparations like these lasagna rolls. If you prefer, spinach can be substituted for kale for a milder flavor and more classic lasagna filling.

How to Freeze Lasagna Rolls

These lasagna rolls freeze beautifully and are especially handy for busy weeknights. You can freeze them two ways:

1. Individually frozen rolls: After rolling the noodles, arrange them on a baking sheet and flash-freeze until firm. Transfer the frozen rolls to a resealable freezer bag. To bake, place the desired number of rolls in a baking dish with sauce on the bottom, spoon additional sauce over the top, sprinkle each with about one tablespoon of mozzarella, cover with foil, and bake at 350°F (175°C) for about one hour from thawed.
2. Frozen in a casserole dish: Assemble all rolls in a baking dish, cover tightly with foil, and freeze. To serve, thaw in the refrigerator for 36–48 hours and bake as directed. You can bake from frozen as well, but increase the baking time (check after about 60 minutes) until heated through and cheese is melted.

Lasagna Roll Up Variations and Tips

• Swap spinach for kale if you prefer a softer, milder green.
• If you’d like a finer texture, pulse the mushrooms and kale together in a food processor before sautéing.
• To prevent the tops from crisping too much or sticking to the foil, tent the foil over the baking dish so it doesn’t touch the rolls. You can also lay parchment paper over the rolls before covering with foil or lightly spray the foil with nonstick spray.
• Serve with extra warm marinara on the side and a simple green salad or steamed vegetables for a complete meal.

Recipe: Mushroom Kale Lasagna Rolls

Ingredients

• 10 lasagna noodles (9 oz dry), cooked and drained
• 2 1/2 cups marinara sauce
• 5 cups kale, stems removed and chopped fine
• 8 oz mushrooms, chopped fine
• 1 tsp olive oil
• 2 cloves garlic, chopped
• 15 oz part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, whisked
• Salt and freshly ground pepper, to taste
• 3 oz (about 10 tbsp) part-skim mozzarella cheese, shredded

Instructions

1. Preheat the oven to 350°F (175°C). Spread about 1 cup of marinara sauce over the bottom of a 9 x 12 inch baking dish.
2. Place the chopped kale in a food processor and pulse a few times until finely chopped. Alternatively, chop by hand.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant and lightly golden, about 1 minute.
4. Add the chopped kale to the skillet with a pinch of salt and pepper and cook for about 5 minutes until wilted and tender.
5. Add the chopped mushrooms and continue to cook for another 5–6 minutes until the mushrooms are soft. Adjust seasoning with salt and pepper and remove from heat.
6. In a medium bowl, combine the cooked kale and mushrooms with the ricotta, grated Parmesan, and the whisked egg. Stir until evenly mixed.
7. Lay the cooked lasagna noodles on a piece of wax or parchment paper and ensure they are dry. Spoon about 1/3 cup of the mushroom-kale-ricotta mixture onto each noodle, spreading it evenly, then roll each noodle up and place seam-side down in the prepared baking dish. Repeat until all noodles are filled and arranged in the dish.
8. Ladle about 1 cup of marinara over the rolls in the baking dish, then sprinkle each roll with approximately 1 tablespoon of shredded mozzarella. Cover the dish with foil (tenting if necessary) and bake for 40 minutes, until the cheese is melted and the filling is hot.
9. Allow the rolls to rest for a few minutes before serving. Makes 10 rolls. Serve with extra marinara on the side if desired.

Storage and Serving

Store any leftovers covered in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm in the oven covered at 350°F (175°C) until heated through. For freezer storage, see the freezing instructions above.

Nutrition (per roll)

• Calories: 258 kcal
• Carbohydrates: 30.5 g
• Protein: 11.5 g
• Fat: 8.4 g (Saturated Fat: 6.5 g)
• Cholesterol: 41 mg
• Sodium: 208 mg
• Fiber: 3 g
• Sugar: 2 g

More Ideas

If you enjoy lasagna rolls, try other vegetable fillings such as spinach, roasted butternut squash with spinach, or zucchini and three-cheese combinations. Each variation can be prepared and frozen the same way for convenient, make-ahead dinners.

If you make these Mushroom Kale Lasagna Rolls, consider leaving a note with any adjustments you tried and how they turned out—feedback helps improve recipes and inspires others. Enjoy!