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4 Cheese and Mushroom Rolled Lasagna

May 4, 2022

Loaded with four kinds of cheese, savory mushrooms, and plenty of garlic (duh), this easy, cheesy rolled lasagna is a modern classic.


4 cheese and mushroom rolled lasagna in a baking dish

We Know—We Had You At “Four-Cheese”

Classic Italian cuisine may be a celebration of seasonal ingredients and minimal preparation. But Italian American cuisine is—in our opinion—a celebration of abundance. And in this case, an abundance of cheese. Four kinds, to be exact. Our mushroom-dotted lasagna roll ups get their melty-gooey goodness from:

  • Parmesan.
  • Ricotta cheese. It’s just not lasagna without ricotta!
  • Mozzarella. Fresh mozzarella, please! The kind you’d use in a caprese salad.
  • Goat cheese. Our wild card ingredient! We love the creamy tang it brings to this recipe.
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Tips for Making Rolled Lasagna

Who doesn't love lasagna? Really the only thing not to love about it is how it presents on the plate—it’s hard to make it look pretty. But, this vegetarian, rolled version solves all of that. It's beautiful, earthy, comforting, and simple. In other words, exactly what we want homemade Italian food to be. Here are a few things to keep in mind as you make your roll-ups:

  • DON’T use no-boil noodles. This seems like a no-brainer, but also worth mentioning if you’re in the habit of buying no-boil noodles for making regular lasagna.
  • DO salt the water you boil the noodles in! It makes a huge difference in the flavor of the pasta. The pasta water should be salty as the sea.
  • DO use fresh cheeses! Fresh mozzarella, freshly grated Parmigiano-Reggiano cheese. Their milky-fresh flavors are what make our rolled lasagna irresistible.
  • DON’T let your lasagna noodles stick together! Drain them after cooking and then rinse them with cold water and drizzle with a few teaspoons of olive oil—this will help them to not stick.
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How To Make Lasagna Roll-Ups

If you’re trying to eat less meat, sometimes the key is to indulge yourself in other ways—for example, by eating hearty, comforting meals like this! Plus, by rolling the lasagna instead of making it in the traditional way, you wind up with a meal that’s really pretty, too. Here’s how to do it:

  1. Boil noodles! Get your salted pasta water boiling.
  2. Cook the mushrooms! Sauté the sliced cremini mushrooms with a little oil and garlic.
  3. Mix the lasagna noodle filling! Ricotta, goat cheese, mushrooms, parsley.
  4. Make a lasagna-rolling station! Lay a piece of parchment or waxed paper out on the counter—something the noodles won’t want to stick to—and fill and roll the lasagna rounds.
  5. Bake!
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Tools You’ll Need:

Lasagna, Three Ways!

Well, four if you include this rolled lasagna recipe. But anyway, it seems we like to get a little creative when it comes to lasagna. Here are three different ways we make lasagna:

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...Those sleeves and make this rolled lasagna recipe, stat! It’s so pretty, easy and fun to eat—it’s a no-brainer way to get rave reviews from the peanut gallery. Or at least, no complaints. Which is saying a lot. If you try this recipe, snap a photo! Tag us on Instagram using @themodernproper and #themodernproper.

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4 Cheese and Mushroom Rolled Lasagna

  • Serves: 8
  • Prep Time:  40 min
  • Cook Time:  40 min
  • Calories: 503


  • 4 tbsp Extra Virgin Olive Oil
  • 1 lb crimini mushrooms, finely chopped
  • 4 tbsp garlic, minced
  • 1 lb lasagna noodles
  • 32 oz ricotta cheese
  • 5 oz goat cheese
  • 1 cup flat leaf parsley, finely chopped
  • 1 tbsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 16 oz fresh mozzarella
  • 1 jar pasta sauce
  • red pepper flakes
  • 10 fresh basil leaves, chopped
  • good parmesan cheese


  1. Bring a large stock pot filled 3/4 of the way full with water to a boil.
  2. Heat olive oil in a medium frying pan set over medium-high heat. Add the mushrooms to the pan and sauté for 5 minutes. Add garlic and sauté for 3 minutes longer until all of the liquid has evaporated from the pan. Remove mushroom mixture from heat.
  3. Preheat oven to 350° F
  4. Add 1 ½ tablespoons salt to boiling water and carefully insert all of the lasagna noodles to the boiling water. Boil for 6 minutes.
  5. In a bowl, mix together the ricotta and goat cheese. Add the parsley, mushroom mixture, salt and pepper. Stir until all ingredients are fully incorporated.
  6. Place a large piece of parchment or wax paper on your counter. Drain lasagna noodles, rinse with cold water and drizzle with a few teaspoons of olive oil to ensure they don’t stick together. Lay individual lasagna noodles out flat on the parchment paper. Spread 1/3 cup of the cheese and mushroom filling on each of the lasagna noodles. Cut the fresh mozzarella paper thin and divide it among the lasagna noodles about 3 slices for each noodle.
  7. Pour 3/4 cup sauce into the bottom of a 5 quart Dutch oven. Roll each lasagna noodle and carefully place it upright in the pot, taking care that they don't tip over until all of them are tightly in place. Alternatively you can use a 9 x 13 baking dish and place them on their sides, crease side down.
  8. Pour the remaining pasta sauce over the top. Bake for 35-40 minutes. Remove from oven and garnish with red pepper flakes, fresh basil, and plenty of grated Parmesan cheese.

Nutrition Info

  • Per Serving
  • Amount
  • Calories503
  • Protein24 g
  • Carbohydrates33 g
  • Total Fat14 g
  • Dietary Fiber5 g
  • Cholesterol40 mg
  • sodium736 mg
  • Total Sugars8 g

4 Cheese and Mushroom Rolled Lasagna

Questions & Reviews

Join the discussion below.

  • Michelle

    Any suggestion for substituting pasta sauce?

    You can use any jarred pasta sauce. Same method applies.

  • Michelle

    Any suggestion for substituting pasta sauce?

    You need pasta sauce in the recipe but you could try whatever kind you like.

  • Haley

    Could I add meat? If so how would I do it?

    Hi Haley, totally! We would recommend ground sausage. Cook 1 lb ground Italian sausage and add it at the same time you add the mushrooms.

  • Jenn

    This was absolutely delicious and the rolled version was so fun and pretty!

    Thanks Jenn!