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
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 Per Serving
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Want to try another Instant Pot recipes? Check these recipes out
- Healthier Instant Pot Butter Chicken
- Healthy Instant Pot Lasagna Soup
- Easy Instant Pot Beef Stew
- Spicy Chicken and Rice, Inspired by Chipotle
- Healthy Greek Chicken and Rice Instant Pot Meal Prep + Video
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Instagram: @runcarmyrun @curiouslychasing @carmyshungry
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Vlogs/Recipe Videos: Youtube
Misha says
What size springform pan did you use?
Carmy says
I think they may be 4 inches, I’m not 100% sure as the label on the ones I have just call them “mini”