Cheesy Vegan Mushroom & Spinach Lasagna Rolls
A delightful twist on a classic comfort food, these lasagna rolls are filled with a creamy vegan ricotta, mushrooms, and spinach, topped with marinara and vegan mozzarella.
Servings: 4 servings
Calories: 300kcal
Ingredients
Pasta Base
- 8 pieces lasagna noodles, cooked until tender Ensure they are tender but firm.
Filling
- 1 tablespoon olive oil For sautéing.
- 1 small onion, finely diced Adds a hint of sweetness.
- 3 cloves garlic, minced Infuses aromatic goodness.
- 1 cup mushrooms, chopped Lends umami flavor.
- 2 cups fresh spinach, chopped For vibrant color and nutrition.
- 1/2 teaspoon salt Or to taste.
- 1/4 teaspoon black pepper Adds just the right level of spice.
- 1 cup vegan ricotta Creamy filling.
Topping
- 1 cup marinara sauce Tangy compliment.
- 1/2 cup vegan mozzarella, shredded For that gooey topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions. Drain and lay flat.
Cooking the Filling
- In a medium pan, heat the olive oil over medium heat. Sauté the onion and garlic for 2–3 minutes.
- Add the chopped mushrooms and spinach, cooking for another 3–4 minutes.
- Season with salt and black pepper and remove from heat.
Mixing the Filling
- In a mixing bowl, blend the sautéed mixture with the vegan ricotta until creamy.
Assembling
- Spread an even layer of filling onto each lasagna noodle and roll them up.
Baking
- Pour marinara sauce into a baking dish and place the rolls seam side down.
- Sprinkle with vegan mozzarella and bake for about 20 minutes.
Serving
- Let cool for a couple of minutes and garnish with fresh basil or nutritional yeast before serving.
Notes
Consider adding lemon juice to the ricotta for extra zest. Customize the filling with veggies like bell peppers or zucchini. You can prepare the filling ahead to save time.