Name: Mushroom Lasagna Roll Up
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 7 lasagna noodles; 8 oz mushrooms; 1 onion; 5 cloves garlic; 1 cup ricotta; 1/2 cup parmesan; 1 cup pasta sauce

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These delicious mushroom lasagna roll up made in the Instant Pot (or the oven!) are so fun and perfect for individual meals or as a dinner for two!

click here to pin this mushroom lasagna roll up for later!

Mushroom Lasagna Roll Up

There are days where I’m craving lasagna and don’t want to make a whole pan because to be honest, I can only eat a 9×9 pan lasagna by myself without getting sick of it. That’s way too much lasagna for myself haha. So I devised a little plan – I know people have made small lasagnas in the Instant Pot before and I wanted to give it a go but I also wanted to make it less dense sooooo the mushroom lasagna roll up was born!

What you’ll need to make the mushroom lasagna roll up

8oz mushrooms
ricotta & parmesan
onion
garlic
pasta sauce
lasagna

For this recipe, you’ll also need two small springform pan in addition to a trivet if you’re making this in the Instant Pot. Not sure what an Instant Pot is? Click here to learn more!

How to make the mushroom lasagna roll up

Cook your lasagna noodles (according to the instructions on the box)
While the noodles are cooking, dice up the mushrooms, onions, and garlic. You can use a food processor to speed up this process
Sautee the mushrooms/onion/garlic (in the Instant Pot or pan) and set aside
In a bowl, mix together 1 cup ricotta and 1/2 cup parmesan
Once the noodles are cooked, cut them in half and spread the cheese and mushroom mixture on top before rolling it up
Place them in a greased springform pan and place the rolls into the pan (7 rolls per pan) and top off with sauce and cheese (and any leftover mushroom)
If you’re putting these in the oven, 10 minutes at 400 or 4 minutes in the Instant Pot with natural release
If you are using the Instant Pot to cook these, keep in mind that if you top the rolls with cheese, it won’t be melted – what I did was pop it up the broiler for 3 minutes in the oven, this melted the cheese and crisped up the noodles a little

Mushroom Lasagna Roll Up

These delicious mushroom lasagna roll up made in the Instant Pot (or the oven!) are so fun and perfect for individual meals or as a dinner for two!

Course Main Course

Cuisine Instant Pot

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2 servings

Calories 615 kcal

Author Carmy

Ingredients

7 lasagna noodles
8 oz mushrooms
1 onion
5 cloves garlic
1 cup ricotta
1/2 cup parmesan
1 cup pasta sauce

Instructions

Cook your lasagna noodles (according to the instructions on the box)
While the noodles are cooking, dice up the mushrooms, onions, and garlic. You can use a food processor to speed up this process
Sautee the mushrooms/onion/garlic (in the Instant Pot or pan) and set aside
In a bowl, mix together 1 cup ricotta and 1/2 cup parmesan
Once the noodles are cooked, cut them in half and spread the cheese and mushroom mixture on top before rolling it up
Place them in a greased springform pan and place the rolls into the pan (7 rolls per pan) and top off with sauce and cheese (and any leftover mushroom)

Oven Method

At 400 degress, bake the lasagna rolls for 10 minutes

Instant Pot Method

Place the trivet into the Instant Pot and place 1.5 cups of water in the pot then place the springform pans on top of the trivet
Set the Instant Pot on manual for 4 minutes and then let the pressure release naturally.
If you are using the Instant Pot to cook these, keep in mind that if you top the rolls with cheese, it won't be melted - what I did was pop it up the broiler for 3 minutes in the oven, this melted the cheese and crisped up the noodles a little

Nutrition Facts

Mushroom Lasagna Roll Up

Amount Per Serving (2 g)

Calories 615 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 3g 15%

Cholesterol 41mg 14%

Sodium 1168mg 49%

Potassium 1126mg 32%

Total Carbohydrates 101g 34%

Dietary Fiber 7g 28%