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4 Cheese and Mushroom Rolled Lasagna

4 cheese and mushroom rolled lasagna in a baking dish
  • Serves:  8
  • Prep Time:  40 min
  • Cook Time:  40 min

Ingredients

  • 1 pound lasagna noodles
  • 4 tablespoons extra-virgin olive oil
  • 1 pound cremini mushrooms, finely chopped
  • 6 garlic cloves, minced
  • 32 ounces whole-milk ricotta cheese
  • 4 ounces chèvre goat cheese, softened
  • ½ cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 16 ounces fresh mozzarella, very thinly sliced
  • 1 (32-ounce) jar marinara sauce

For serving (optional)

  • Red pepper flakes
  • 10 fresh basil leaves, roughly chopped
  • Freshly grated Parmesan cheese

Method

  1. Preheat the oven to 350°F with a rack in the center position. Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until al dente, according to the package directions. Drain, rinse with cool water, and separate any noodles that are stuck together.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they release their liquid and begin to brown, about 8 minutes. Add the garlic and continue cooking, stirring frequently, until fragrant and any remaining moisture has evaporated, about 3 more minutes.
  3. Meanwhile, in a large bowl, combine the ricotta and softened chèvre, stirring until smooth. Stir in the parsley, mushroom mixture, salt, and pepper mixing until fully incorporated.
  4. Working with one noodle at a time, spread out about ⅓ cup of the cheese mixture evenly along the length of each noodle. Top with 3-4 slices of mozzarella.  
  5. Place ¾ cup of the marinara in the bottom of a 9 x 13-inch baking dish. Starting from one short end, carefully roll each noodle around its filling. Place each roll seam-side down in the prepared baking dish, nestling them tightly together. Pour the remaining sauce over top.
  6. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the cheese is melted and the sauce is bubbling, 10-15 more minutes. 
  7. Let cool for 5 minutes before serving. Garnish with red pepper flakes, basil, and Parmesan cheese.

Notes

These rolls can be assembled up to 1 day ahead. Cover tightly with plastic wrap and refrigerate, then bake as directed, adding 10 to 15 minutes to the cooking time if baking straight from the refrigerator.