Spinach and Artichoke Lasagna Rolls

These spinach and artichoke lasagna rolls combine two popular comfort foods – spinach and artichoke dip and lasagna – in one quick and easy dish. It’s a simple dinner you can make in under an hour that is sure to be a new family favorite!


  • 1 cup Parmesan cheese
  • 12 ounces frozen spinach, thawed and drained
  • 1 can artichoke hearts
  • 1⁄4 teaspoon salt
  • 1⁄8 teaspoon ground nutmeg
  • 1 package (8 oz.) cream cheese, softened
  • 2 teaspoons unsalted butter
  • 3 garlic cloves, minced
  • 1 pound white mushrooms, sliced
  • 1 teaspoon ground thyme
  • 3⁄4 cup vegetable broth
  • 1⁄2 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 12 lasagna noodles, cooked


  • For the lasagna rolls: Preheat oven to 450° F.
  • Cook lasagna noodles according to package.
  • While lasagna noodles are cooking, make your sauce and filling.
  • For the sauce: Heat large saucepan on medium-high heat.
  • Add butter and garlic and stir around for 30 seconds or until butter melts.
  • Add mushrooms to garlic butter mixture. Sprinkle thyme over mushrooms and stir for 5-6 minutes or until mushrooms are lightly browned.
  • Add salt and pepper to taste.
  • Add flour over mushroom mixture and stir briefly then add vegetable broth and cream then stir until well combined.
  • Bring to a boil then decrease heat to low and simmer uncovered for five minutes or until sauce thickens.
  • Pour half the sauce in a 9”x13” baking dish that has been sprayed with non-stick baking spray.
  • For the filling: Combine spinach, ½ cup grated Parmesan cheese, artichoke hearts, salt, nutmeg and cream cheese in food processor and pulse until all in-gredients are mixed into a thick filling.
  • Once noodles are cooked, lay each individual noodle out flat on a large baking sheet lined with parchment paper or sprayed with non-stick spray.
  • Place ½ tablespoon of filling on one side of each lasagna noodle and spread out across the lasagna noodle using a butter knife or flat spatula.
  • Start at one side of the noodle and roll into a tight roll. Place the roll on top of the sauce in the 9”x13” baking dish.
  • Repeat with all 12 lasagna rolls then cover rolls with remaining half of the sauce.
  • Top sauce with remaining ½ cup grated Parmesan cheese and cover with foil.
  • Bake for 30 minutes covered in foil then remove from foil and bake for another 10-15 minutes or until sauce is bubbly and slightly browned.