Sausage, Mushroom and Spinach Lasagna Roll Ups

Name: Sausage, Mushroom and Spinach Lasagna Roll Ups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Italian Sausage Links, Casings Removed; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Freshly Grated Nutmeg; 8 ounces, weight Baby Bella Mushrooms, Chopped; 4 cups Baby Spinach; 1 cup Ricotta Cheese, Optional; 1 pinch Coarse Salt And Freshly Ground Pepper; 1 can 14.5 Oz Can Of Fire Roasted Tomatoes; 1/4 cups Heavy Cream; 6 whole Curly-edged Lasagna Noodles (plus 2 More If You Used The Ricotta); 1/2 cups Freshly Grated Parmesan Cheese; Optional Garnish: Basil Leaves

Servings: persons

2 whole Italian Sausage Links, Casings Removed
1 teaspoon Ground Cinnamon
1/2 teaspoons Freshly Grated Nutmeg
8 ounces, weight Baby Bella Mushrooms, Chopped
4 cups Baby Spinach
1 cup Ricotta Cheese, Optional
1 pinch Coarse Salt And Freshly Ground Pepper
1 can 14.5 Oz Can Of Fire Roasted Tomatoes
1/4 cups Heavy Cream
6 whole Curly-edged Lasagna Noodles (plus 2 More If You Used The Ricotta)
1/2 cups Freshly Grated Parmesan Cheese
Optional Garnish: Basil Leaves

1
Heat a medium skillet over medium-high.
2
Add the sausage and break up with a wooden spoon.
3
Brown all sides of the sausage, for a total of about 6 minutes.
4
Add the cinnamon and nutmeg and saute 30 seconds.
5
Add the mushrooms and saute until they brown a little, about 5 minutes.
6
Add the spinach and toss it until wilted, 2 minutes.
7
Toss in a pinch of salt and pepper about now.
8
Remove from heat.
9
If your ricotta doesnt have mold on it, go ahead and stir in a cup.
10
(If you do use ricotta, youll end up having enough for 8 roll ups.)
11
In the meantime, blitz the tomatoes in a small food processor until smooth.
12
Transfer them to a small sauce pan and bring to a simmer on low.
13
Pour in the cream and stir to combine.
14
Toss in a tiny pinch of salt and pepper.
15
Keep it on a low simmer while you prepare the next step.
16
I stirred a couple of tablespoons of the sauce into the filling, just to bind it a tad.
17
In the meantime, bring a large pot of salted water to a boil and cook the noodles according to package instructions for al dente, about 10 minutes.
18
Drain them and lay them side by side on a work surface.
19
Evenly layer the filling down the center of each lasagna noodle.
20
Roll up the noodle tightly and push any filling back in the sides if it squeezes out out.
21
It shouldnt though.
22
Place two rolls on your serving plate.
23
Drizzle with the creamy tomato sauce and garnish with basil if desired!

814

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 whole Italian Sausage Links, Casings Removed, 1 teaspoon Ground Cinnamon, 1/2 teaspoons Freshly Grated Nutmeg, 8 ounces, weight Baby Bella Mushrooms, Chopped, and more.

Yes, Sausage, Mushroom and Spinach Lasagna Roll Ups falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!