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Cheesy vegan mushroom and spinach lasagna rolls served in a dish.
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Cheesy Vegan Mushroom & Spinach Lasagna Rolls

Experience comforting flavors with these plant-based lasagna rolls, filled with sautéed mushrooms, fresh spinach, and creamy dairy-free ricotta.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Keyword: Cheesy Vegan Lasagna, comfort food, Lasagna Rolls, Mushroom Spinach Lasagna, Plant-based Recipes
Servings: 4 servings
Calories: 350kcal

Ingredients

For the filling

  • 1.5 cups mushrooms, finely chopped These earthy gems bring depth and umami.
  • 2 cups fresh spinach, chopped Fresh, vibrant greens that lend color and a delicate flavor.
  • 1 cup dairy-free ricotta This creamy mixture, whether store-bought or homemade, creates a delightful richness.
  • 0.5 teaspoon garlic powder Adds aromatic warmth and a hint of savory goodness.
  • 0.5 teaspoon onion powder Enhances the flavor profile with a sweet, slightly savory touch.
  • 0.5 teaspoon Italian seasoning A melange of herbs that brings a taste of the Mediterranean.
  • 0.5 teaspoon salt Elevates all the flavors beautifully.
  • 0.25 teaspoon black pepper A touch of warmth without overwhelming.

For assembly

  • 8 sheets lasagna sheets, cooked and drained Tender sheets that create a comforting base.
  • 1.5 cups marinara sauce The tangy, rich sauce that brings everything together elegantly.
  • 1 cup shredded dairy-free mozzarella Melty, creamy, and absolutely essential for that cheesy experience.
  • 2 tablespoons fresh parsley, chopped A fresh finish that brightens the dish.

Instructions

Filling Preparation

  • Heat a pan over medium heat. Add finely chopped mushrooms and sauté until they soften, about five minutes.
  • Toss in the chopped spinach and cook until it wilts. Remove from heat, letting the mixture cool.

Mix the Filling

  • In a separate bowl, combine the sautéed mushrooms and spinach with the dairy-free ricotta, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix until well combined.

Assembly

  • Lay a cooked lasagna sheet flat. Spread approximately 2 tablespoons of the filling evenly across each sheet.
  • Gently roll the sheets, seam-side down in a greased baking dish.

Add Sauce

  • Pour marinara sauce over the lasagna rolls, ensuring they're thoroughly covered.
  • Sprinkle shredded dairy-free mozzarella on top.

Bake

  • Preheat the oven to 375°F (190°C). Bake uncovered for 20-25 minutes until cheese is melted and bubbly.

Serve

  • Garnish with fresh chopped parsley before serving.
  • Best enjoyed hot alongside a crisp side salad or garlic bread.

Notes

Cook sheets al dente. Sauté mushrooms and spinach to enhance flavors. Spread filling evenly for best taste. Allow lasagna to rest for a few minutes after baking.