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Mushroom & Ground Lasagna Roll-Ups

5 minutes
25-30 minutes


Baby bella mushrooms 16 oz.
Small yellow onion, finely chopped 1 Onion
Garlic cloves, minced 2 Cloves
Extra-virgin olive oil 2 Tablespoons
Frozen chopped spinach 10 oz.
OZO™ Plant-Based Ground 1 Package
Salt To Taste
Pepper To Taste
Ground nutmeg ¼ Teaspoon
Part skim ricotta cheese 2 Cups
Curly edge lasagna noodles, cooked al dente (12 to 14 minutes) 8 Noodles
Shredded mozzarella 1 – 1½ Cups
Plant-based Ground


Step 1
In a medium skillet over medium heat, sauté mushrooms, onions, and garlic in oil until mushrooms darken and the onions are tender, about 7 or 8 minutes. Season with salt and pepper to taste.
Step 2
Add the spinach, OZO Plant-Based Ground, and nutmeg to the pan and continue cooking for 5-7 minutes, breaking it up with a spatula as you go. Taste and adjust salt and pepper to your liking.
Step 3
Remove from heat and stir in ricotta to heat cheese through.
Step 4
Spread cooked lasagna noodles on a large work surface or cutting board. Layer noodles with spinach-mushroom filling. Roll up pasta and arrange the bundles in a shallow casserole dish.
Step 5
Top with mozzarella and place under broiler to melt cheese, about 2-4 minutes.
Step 6
Serve and enjoy!

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