Cheesy Vegan Mushroom & Spinach Lasagna Rolls
These vegan lasagna rolls are filled with a creamy, cheesy mixture of sauteed mushrooms, spinach, and dairy-free ricotta, all wrapped in tender lasagna noodles and baked in a rich tomato sauce. It’s a comforting, plant-based twist on a classic Italian dish, perfect for a family dinner or meal prep.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6
Ingredients
For the Lasagna Rolls
12 lasagna noodles, cooked according to package instructions
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
2 cups mushrooms, finely chopped (button, cremini, or portobello)
4 cups fresh spinach, chopped (or 1 cup frozen, thawed, and drained)
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
½ tsp black pepper
For the Vegan Ricotta
1 ½ cups firm tofu, drained and crumbled
¼ cup unsweetened plant-based milk (almond, soy, or oat)
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
For the Sauce & Topping
2 cups marinara sauce (store-bought or homemade)
1 cup vegan mozzarella cheese, shredded (or cashew-based cheese)
¼ cup vegan parmesan (optional)
1 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Filling
1. Heat olive oil in a pan over medium heat. Add onion and saute until softened (about 3 minutes).
2. Add garlic and cook for 30 seconds until fragrant.
3. Stir in the mushrooms and cook for 5-6 minutes, until they release their moisture and begin to brown.
4. Add the spinach, oregano, basil, salt, and pepper. Cook for another 2 minutes until the spinach is wilted. Remove from heat and let it cool slightly.
2. Make the Vegan Ricotta
1. In a food processor, blend tofu, plant-based milk, nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
2. Transfer to a bowl and mix in the cooled mushroom and spinach mixture.
3. Assemble the Lasagna Rolls
1. Preheat the oven to 375°F (190°C).
2. Spread ½ cup of marinara sauce on the bottom of a baking dish.
3. Lay out the cooked lasagna noodles and spread 2 tbsp of the ricotta filling on each noodle.
4. Roll up each noodle tightly and place seam-side down in the baking dish.
5. Pour the remaining marinara sauce over the rolls and sprinkle with vegan mozzarella and parmesan.
4. Bake & Serve
1. Cover with foil and bake for 20 minutes.
2. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
3. Garnish with fresh parsley and serve warm.
Notes & Tips
Lasagna Noodles: Make sure to slightly undercook the noodles so they don’t break when rolling.
Vegan Cheese Options: Use store-bought vegan mozzarella or make a homemade cashew cheese sauce for extra creaminess.
Gluten-Free Option: Swap regular lasagna noodles for gluten-free lasagna sheets.
Make-Ahead Tip: Assemble the rolls and refrigerate for up to 24 hours before baking.
Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 2 months.