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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

Delightful rolls of lasagna filled with earthy mushrooms, vibrant spinach, and creamy dairy-free ricotta, all covered in marinara sauce and melted dairy-free mozzarella.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Keyword: Cheesy Vegan Recipe, Lasagna Rolls, Mushroom Spinach Lasagna, Plant-Based Lasagna, Vegan Comfort Food
Servings: 4 servings
Calories: 350kcal

Ingredients

For the lasagna rolls

  • 8 sheets 8 lasagna sheets (cooked and drained) Soft and tender, waiting to embrace the sumptuous filling.
  • 1.5 cups 1 1⁄2 cups mushrooms, finely chopped Earthy and aromatic, they add depth to each roll.
  • 2 cups 2 cups fresh spinach, chopped Vibrant and green, contributing nutrition and a pop of color.
  • 1 cup 1 cup dairy-free ricotta Creamy and smooth, the heart of the filling.
  • 0.5 teaspoon 1⁄2 teaspoon garlic powder A fragrant touch that elevates the flavor profile.
  • 0.5 teaspoon 1⁄2 teaspoon onion powder Sweet and savory, adding complexity.
  • 0.5 teaspoon 1⁄2 teaspoon Italian seasoning A fragrant blend that transports your taste buds to Italy.
  • 0.5 teaspoon 1⁄2 teaspoon salt Enhances the flavors and balances the dish.
  • 0.25 teaspoon 1⁄4 teaspoon black pepper A hint of spice that rounds out the profile.
  • 1.5 cups 1 1⁄2 cups marinara sauce Rich and tangy, drenching the rolls in a luscious bath.
  • 1 cup 1 cup shredded dairy-free mozzarella Melty and gooey, the pièce de résistance.
  • 2 tablespoons 2 tablespoons fresh parsley, chopped Bright and fresh, a lovely garnish.

Instructions

Preparation

  • Begin by heating a pan over medium heat and add the finely chopped mushrooms, letting them sauté for about 5 minutes until golden.
  • Add the chopped spinach to the mushrooms and sauté for another 2 minutes until the spinach wilts. Remove from heat and set aside.
  • In a large mixing bowl, combine the sautéed mushrooms and spinach with dairy-free ricotta. Add garlic powder, onion powder, Italian seasoning, salt, and black pepper, and mix well.

Assembly

  • Lay each lasagna sheet flat and spread about 2 tablespoons of the filling evenly across each sheet.
  • Roll up each sheet, tucking in the sides, and place seam-side down in a baking dish.
  • Pour marinara sauce over the rolls, ensuring they are well-coated.
  • Sprinkle shredded dairy-free mozzarella on top.

Baking

  • Preheat your oven to 375°F (190°C) and bake the dish uncovered for 20-25 minutes until cheese is melted and bubbly.
  • Once done, let it cool slightly, then garnish with fresh parsley before serving.

Notes

For best results, ensure lasagna sheets are cooked al dente. Consider reheating leftovers for a delightful lunch. Can be made ahead by preparing up to the baking step and refrigerating overnight.