I made the mushroom lasagna rolls on an evening when I wanted something quick but also wanted to use some mushrooms I already had sliced in the fridge. You don’t need many ingredients, and you don’t have to complicate the steps too much. I boiled the lasagna sheets separately, then focused on the filling and a unique orange sauce that is quite different from what you find in other lasagna recipes. A few minutes in the oven and they are ready.
Quick Info
Total time: about 35-40 minutes
Preparation time: 15-20 minutes
Cooking/baking time: 20 minutes (includes boiling the sheets, sautéing the mushrooms, baking)
Servings: 2-3
Difficulty: easy
Recipe type: main vegetarian dish, suitable for lunch or dinner
Ingredients
4 lasagna sheets
5-6 mushrooms (champignon or whatever you have on hand)
salt
pepper
Chinese five-spice blend
oil (for sautéing)
butter (for greasing the dish)
For the sauce:
juice of one orange
2-3 tablespoons of sugar
1 teaspoon of flour (dissolved in a little orange juice)
For garnish: ketchup (optional, I used homemade ketchup)
Instructions
1. Bring a pot of water to a boil, add salt and a little oil. Boil the lasagna sheets according to the package instructions until they soften but don’t become too soft, so you can roll them.
2. Remove the boiled sheets onto a clean towel or plate and let them cool slightly.
3. Chop the mushrooms fairly small. Heat a pan with a little oil. Sauté the mushrooms until they reduce and lightly brown, about 5-7 minutes.
4. Season the mushrooms with salt, pepper, and the five-spice blend to taste. Stir and let cook for another minute, then remove from heat.
5. Lay each lasagna sheet on the counter. Place the sautéed mushrooms on top. Roll each sheet tightly with the filling in the middle.
6. Grease a heatproof dish (like a Pyrex) with butter. Arrange the rolls in the dish, side by side.
7. For the sauce: Pour the orange juice into a small saucepan. Add the sugar and heat over low until it comes to a boil. Dissolve the flour in one or two tablespoons of orange juice, then pour it into the sauce while stirring continuously. Let it simmer on low until the sauce thickens slightly (max 2-3 minutes).
8. Pour the orange sauce over the rolls, just enough to lightly cover them.
9. Place the dish in the preheated oven at 180°C (350°F) for 10-20 minutes, until a thin crust forms on top.
10. You can garnish with ketchup after removing them from the oven if you want a slightly sweet and sour taste.
Why I Make This Recipe Often
It’s quick to make, and you don’t need many ingredients. It’s also suitable for meatless days, and the combination of mushrooms with the orange sauce adds something different without being heavy on the stomach. It can also be a good solution when you have leftover lasagna sheets from other recipes.
Tips and Variations
Tips
Don’t boil the sheets too long, or they will break when rolling. Remove them as soon as they soften and let them dry a bit on a towel.
Use a wide knife or spatula to detach the sheets if they stick together.
Greasing the dish with butter prevents sticking and adds flavor.
The sauce should be slightly thick, not liquid, so it doesn’t run to the bottom of the dish.
Substitutions
If you don’t have Chinese five-spice, you can use just pepper or a blend of dried spices to taste.
You can use oyster mushrooms or another type; the result will be similar.
Butter can be replaced with oil, but it won’t have the same flavor when baked.
Variations
You can add a little cheese on top if you don’t want the recipe to be strictly vegan.
If you’re not in the mood for orange sauce, you can leave the rolls plain or use a light tomato sauce.
If you don’t want to use ketchup for serving, a bit of sour cream works too.
Serving Ideas
I serve them warm, right out of the oven, with a bit of ketchup or a simple salad.
They’re also good at room temperature if there are leftovers, but the texture won’t be quite the same.
Frequently Asked Questions
Do I have to use store-bought lasagna sheets, or can I use fresh ones?
You can use fresh sheets, but they need to be boiled even less or can be used directly if they are very thin.
Can I make the rolls in advance and bake them later?
You can roll them and keep them covered in the fridge for a few hours, but I recommend baking them close to serving time to keep them tender.
Does the orange sauce have to be very sweet?
No. Adjust the sugar based on how sweet the orange is. The idea is for it to be a slightly sweet and sour sauce, not a dessert.
Can I add a different filling besides mushrooms?
Yes, you can try spinach or zucchini, but you may need to adjust the seasonings.
What kind of ketchup is best for garnish?
A thicker, less sweet ketchup is ideal, but any kind works based on your taste.
Nutritional Values
Approximately, for one serving (out of 3 total servings): around 230-250 kcal
Protein: 6-7 g
Carbohydrates: 40-45 g
Fat: 6-8 g
Values are approximate and can vary depending on the size of the mushrooms, how much oil is used, and how much sauce is poured on top. If you use ketchup or other sauce variations at the end, add an additional 20-30 kcal per serving.
Storage and Reheating
Mushroom lasagna rolls do not keep very well for more than a day because the sheets absorb the sauce and become too soft. However, if there are leftovers, they can be stored in the fridge in a covered container for up to 24 hours. They can be reheated in the oven or microwave, but the texture will become softer. It’s best to consume them right after preparation.
Quick Info
Total time: about 35-40 minutes
Preparation time: 15-20 minutes
Cooking/baking time: 20 minutes (includes boiling the sheets, sautéing the mushrooms, baking)
Servings: 2-3
Difficulty: easy
Recipe type: main vegetarian dish, suitable for lunch or dinner
Ingredients
4 lasagna sheets
5-6 mushrooms (champignon or whatever you have on hand)
salt
pepper
Chinese five-spice blend
oil (for sautéing)
butter (for greasing the dish)
For the sauce:
juice of one orange
2-3 tablespoons of sugar
1 teaspoon of flour (dissolved in a little orange juice)
For garnish: ketchup (optional, I used homemade ketchup)
Instructions
1. Bring a pot of water to a boil, add salt and a little oil. Boil the lasagna sheets according to the package instructions until they soften but don’t become too soft, so you can roll them.
2. Remove the boiled sheets onto a clean towel or plate and let them cool slightly.
3. Chop the mushrooms fairly small. Heat a pan with a little oil. Sauté the mushrooms until they reduce and lightly brown, about 5-7 minutes.
4. Season the mushrooms with salt, pepper, and the five-spice blend to taste. Stir and let cook for another minute, then remove from heat.
5. Lay each lasagna sheet on the counter. Place the sautéed mushrooms on top. Roll each sheet tightly with the filling in the middle.
6. Grease a heatproof dish (like a Pyrex) with butter. Arrange the rolls in the dish, side by side.
7. For the sauce: Pour the orange juice into a small saucepan. Add the sugar and heat over low until it comes to a boil. Dissolve the flour in one or two tablespoons of orange juice, then pour it into the sauce while stirring continuously. Let it simmer on low until the sauce thickens slightly (max 2-3 minutes).
8. Pour the orange sauce over the rolls, just enough to lightly cover them.
9. Place the dish in the preheated oven at 180°C (350°F) for 10-20 minutes, until a thin crust forms on top.
10. You can garnish with ketchup after removing them from the oven if you want a slightly sweet and sour taste.
Why I Make This Recipe Often
It’s quick to make, and you don’t need many ingredients. It’s also suitable for meatless days, and the combination of mushrooms with the orange sauce adds something different without being heavy on the stomach. It can also be a good solution when you have leftover lasagna sheets from other recipes.
Tips and Variations
Tips
Don’t boil the sheets too long, or they will break when rolling. Remove them as soon as they soften and let them dry a bit on a towel.
Use a wide knife or spatula to detach the sheets if they stick together.
Greasing the dish with butter prevents sticking and adds flavor.
The sauce should be slightly thick, not liquid, so it doesn’t run to the bottom of the dish.
Substitutions
If you don’t have Chinese five-spice, you can use just pepper or a blend of dried spices to taste.
You can use oyster mushrooms or another type; the result will be similar.
Butter can be replaced with oil, but it won’t have the same flavor when baked.
Variations
You can add a little cheese on top if you don’t want the recipe to be strictly vegan.
If you’re not in the mood for orange sauce, you can leave the rolls plain or use a light tomato sauce.
If you don’t want to use ketchup for serving, a bit of sour cream works too.
Serving Ideas
I serve them warm, right out of the oven, with a bit of ketchup or a simple salad.
They’re also good at room temperature if there are leftovers, but the texture won’t be quite the same.
Frequently Asked Questions
Do I have to use store-bought lasagna sheets, or can I use fresh ones?
You can use fresh sheets, but they need to be boiled even less or can be used directly if they are very thin.
Can I make the rolls in advance and bake them later?
You can roll them and keep them covered in the fridge for a few hours, but I recommend baking them close to serving time to keep them tender.
Does the orange sauce have to be very sweet?
No. Adjust the sugar based on how sweet the orange is. The idea is for it to be a slightly sweet and sour sauce, not a dessert.
Can I add a different filling besides mushrooms?
Yes, you can try spinach or zucchini, but you may need to adjust the seasonings.
What kind of ketchup is best for garnish?
A thicker, less sweet ketchup is ideal, but any kind works based on your taste.
Nutritional Values
Approximately, for one serving (out of 3 total servings): around 230-250 kcal
Protein: 6-7 g
Carbohydrates: 40-45 g
Fat: 6-8 g
Values are approximate and can vary depending on the size of the mushrooms, how much oil is used, and how much sauce is poured on top. If you use ketchup or other sauce variations at the end, add an additional 20-30 kcal per serving.
Storage and Reheating
Mushroom lasagna rolls do not keep very well for more than a day because the sheets absorb the sauce and become too soft. However, if there are leftovers, they can be stored in the fridge in a covered container for up to 24 hours. They can be reheated in the oven or microwave, but the texture will become softer. It’s best to consume them right after preparation.