Cheesy Vegan Mushroom & Spinach Lasagna Rolls
A delightful vegan take on lasagna rolls filled with sautéed mushrooms, spinach, and creamy vegan ricotta, perfect for a cozy dinner or impressing guests.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the lasagna rolls
- 8 pieces lasagna noodles Cooked until tender
- 1 tablespoon olive oil For sautéing
- 1 small onion Finely diced
- 3 cloves garlic Minced
- 1 cup mushrooms Chopped
- 2 cups fresh spinach Chopped
- 1/2 teaspoon salt To balance flavors
- 1/4 teaspoon black pepper Adds a subtle kick
- 1 cup vegan ricotta Creamy filling
- 1 cup marinara sauce For topping
- 1/2 cup vegan mozzarella Shredded
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions, ensuring they’re al dente. Once cooked, drain and set aside to cool slightly.
- In a medium skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 2–3 minutes until fragrant.
- Add the chopped mushrooms and spinach, cooking for another 3–4 minutes until the spinach wilts and mushrooms soften. Season with salt and black pepper.
- In a mixing bowl, combine the sautéed mixture with vegan ricotta. Stir until well incorporated.
Assembly
- Lay the cooked lasagna noodles flat on a clean surface. Spread a generous amount of the ricotta mixture onto each noodle before rolling tightly.
- Spread half of the marinara sauce in the bottom of a baking dish. Place the rolled lasagna noodles seam side down in the dish. Pour the remaining marinara sauce over the top and sprinkle with vegan mozzarella.
Baking
- Bake in the preheated oven for approximately 20 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with fresh herbs if desired, and serve warm.
Notes
For variations, swap mushrooms for other vegetables like zucchini or roasted red peppers. Add crushed red pepper flakes for heat. You can prepare the rolls in advance and refrigerate them.