Sausage, Mushroom and Spinach Lasagna Roll Ups

I’ve just made the greatest discovery of all time.

Okay, not of ALL time because obviously the talents of Penny Marshall and Cindy Williams have long been bestowed upon us.

But close! Let me just start from the very beginning.


I’ve been mega mama craving some sort of lasagna roll up since always. I was going to make them 2 weeks ago, but I forgot. I was going to make them last week, but I had to wash my hair. This was the week. The week that my face would birth endless giggles (gross?) with each bite of delicious, creamy lasagna roll up utopia.


As I was making my grocery list and checking inventory, I spotted the ricotta in the fridge, “Sweet mother! No need to buy.” and I was on my way.

The next day arrived. And it was time for lasagna roll up madness. I got ta brownin’, ta simmering’, ta boilin’, ta groovin’. And then it was time to add the ricotta. I open the lid…




It was like a thriving metropolis in there! Little green fuzzy families walking fuzzy dogs along fuzzy streets. One dude even gave me the fuzzy bird!

Craaaaap. Okay so, no ricotta? I guess no ricotta. OMG these aren’t even REAL ANYMORE. Just keep going. It’s fine. Wipe the sweat from your face and neck and arms and back and adapt. Who needs ricotta anyway!? It’s totally fine. I think.




I didn’t even MISS the ricotta! I know that’s crazy talk and I’ve lost the last of my 3 marbles, but really! I stirred in a little of the creamy tomato sauce as a binder and they were FUH-BUH-LUUUUS. Drop dead serious. I’m a changed person. A NEW person.

It’s like. . . a new way.

May I teach you about this. . . new way?

Sausage, Mushroom and Spinach Lasagna Roll Ups:

What it took for 6 Roll Ups (8 if you add 1 cup ricotta) :

* 6 curly-edged lasagna noodles
* 1 (14.5 oz) can fire-roasted tomatoes
* 1/4 cup heavy cream
* 2 Italian sausage links, casings removed
* 1 tsp ground cinnamon
* 1/2 tsp freshly ground nutmeg
* 8 oz baby bella mushrooms, chopped
* 4 cups baby spinach
* 1/2 cup freshly grated parmesan cheese
* coarse salt and freshly ground pepper

Heat a medium skillet over medium-high. Add the sausage and break up with a wooden spoon. Brown all over, about 6 minutes. Add the cinnamon and nutmeg and saute 30 seconds. Add the diced mushrooms and saute until they brown a little, 5 minutes. Add the spinach and toss to wilt, 2 minutes. Toss in a pinch of salt and pepper about now.

If your ricotta doesn’t have mold on it, go ahead and stir in a cup.

In the meantime, blitz the tomatoes in a small food processor until smooth, transfer to a small sauce pan and simmer on low while you make the filling. Pour in the cream and stir to combine. Toss in a tiny pinch of salt and pepper. Keep it on a low simmer.

I stirred a couple of Tbs of the sauce into the filling, just to bind it a tad.

In the meantime, bring a large pot of salted water to a boil and cook the noodles until al dente, about 10 minutes. Drain and lay side by side on a work surface.

Evenly layer the filling down the center of each lasagna noodle. Roll up the noodle tightly and push any filling back in the sides if they fall out. They shouldn’t though.

Drizzle with the creamy tomato sauce and garnish with basil if desired!

*please tell me you’ve seen Wet Hot American Summer, please*

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29 Responses to Sausage, Mushroom and Spinach Lasagna Roll Ups

  1. Natalie @ Cooking for My Kids March 9, 2012 at 2:35 pm #
    Oh, Bev, you are truly amazingly awesome...from the humor to the writing to the brilliant recipes. This looks fantastic. Happy, happy Friday!!
  2. Gina @ Running to the Kitchen March 9, 2012 at 2:37 pm #
    Oh the green fuzzy surprise...isn't that lovely? I'm just happy that I'm the one who discovers it when it happens and not the husband b/c he's a complete expiration date/germ freak who would probably ban me from the kitchen if he found the container in such a state. These look beyond lovely!
  3. dearabbyleigh March 9, 2012 at 2:42 pm #
    planning a vegan feast for some friends and hoping to make this with some substitutions! just knowing it's delicious sans ricotta makes my cheese loving heart squeal with joy :)
  4. Kathie March 9, 2012 at 2:48 pm #
    At present I am on a special diet to identify food sensitivities, and I can't have fun stuff like meat, sugar, dairy, wheat, caffeine, tomatoes, citrus fruits, etc. But when I finish in 5 more months, I am going to make every single recipe on this blog and eat myself silly. Or sillier.
  5. Cassie March 9, 2012 at 2:48 pm #
    I don't like ricotta and I never put it in lasagna anyway. Perfecto!
  6. Heidi @foodiecrush March 9, 2012 at 3:14 pm #
    Nom, nom, nom. Love anything Italiano, even if ricotta isn't in the mix. My moms classic lasagna recipe doesn't use it either, she uses cottage cheese instead.
  7. Tara @ Chip Chip Hooray March 9, 2012 at 3:45 pm #
    Ditto Cassie on the ricotta! Sans for me, pleaseee! :D
  8. DessertForTwo March 9, 2012 at 3:48 pm #
    I love roll-ups! Except, I burn my fingers while rolling, then I lick my fingers and then burn my tongue. Then I eat my roll-ups while making dinner conversation with a lisp. It's awkward for all parties involved.
  9. Emie March 9, 2012 at 3:54 pm #
    Your blog is sheer entertainment ... with the complimentary benefit of some yummy-licious recipes. So happy I found you!
  10. Lisa [With Style and Grace] March 9, 2012 at 4:26 pm #
    I want to curl up with a fork and this pan. that's all.
  11. Katie March 9, 2012 at 4:41 pm #
    Hah, your three marbles. Sometimes I am living on one marble, dude. Deelicious looking little roll-ups, too.
  12. Averie @ Averie Cooks March 9, 2012 at 5:03 pm #
    These are the prettiest roll ups! I used to have a thing for them as a kid, but usually of the cherry or strawberry variety :)
  13. Erin @ Dinners, Dishes, and Desserts March 9, 2012 at 5:12 pm #
    They look amazing! Who needs ricotta anyway?!
  14. Jillian @ Newlybread March 9, 2012 at 6:17 pm #
    This makes me so happy because I am weird & hate ricotta and even though its buried and hidden inside of lasagna just knowing it's there is grooosssss. But now I want to make these asap!
  15. Deanna B. March 9, 2012 at 7:29 pm #
    Ricotta is over rated in lasagna anyways. And I hate finding the green fuzzies have invaded. Happens to me more than I would like to admit.
  16. AikoVenus March 9, 2012 at 9:08 pm #
    Ooh I love lasagna rollups - they're so cute and simple to make as well as eat! ^^ Before being vegan I rarely had ricotta (in lasagna or anything else) so I most definitely prefer mine without any version of it now. By the way, I've most definitely seen "Wet Hot American Summer" and love every bit of the stupidity in it...especially with the cook in the cafeteria, heheh.
  17. Margarita March 9, 2012 at 10:55 pm #
    I love lasagna... and I love how you make everything you make look so pretty! How in the world do you do that? I just am not that patient.
  18. Steve @ the black peppercorn March 10, 2012 at 1:40 am #
    These look wonderful. I love lasagna roll ups!
  19. Julie @ Table for Two March 10, 2012 at 2:35 pm #
    you are so genius! there was this one time i ran out of ricotta too but i didn't think to do what you did and this looks so delicious!!
  20. qt March 10, 2012 at 10:26 pm #
    Looks soo good!
  21. Julia {The Roasted Root} March 11, 2012 at 4:58 am #
    That is a pretty great discovery! I love lasagna and like that you put spinach and sausage in your recipe!
  22. Chung-Ah | Damn Delicious March 11, 2012 at 5:23 am #
    Gorgeous roll-ups, Bev. And I love how you customized with what you had on hand. I'm sure it tasted even better without the ricotta!
  23. Karriann March 12, 2012 at 5:13 pm #
    Pure genius! Your lasagna roll ups look absolutely divine! "Spice it Up"
  24. Deborah March 13, 2012 at 1:21 am #
    That has happened to me more times than I can count. Love that they still were delicious!!
  25. Laura Garcia August 31, 2012 at 5:20 pm #
    OMG these look soooo good. I am gonna have to replicate what you have done oh and thankyou so much for posting. Much Love.


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