I made these Spinach and Mushroom Lasagna Rolls a couple of weeks ago for my friends that just had their first child. Congrats Dustin and Kari! (I hope you guys liked the rolls, and I’ll make you a dessert soon!) Of course, I made a couple extra for myself (quality control, obviously), and they were mighty tasty.
I got the idea to make these from VeganYumYum, and changed up most of the ingredients. Clearly, I had some mushrooms that needed to be used, and this was such a great way to do it! What I love about these lasagna rolls is that you can customize the filling to whatever you prefer. I’ve even done butternut squash rolls!
If you’re looking for a recipe that can be made ahead and then frozen for later, I really like this one. You can even get the kids involved with the rolling! Oddly enough, it takes much less coordination than trying to spread everything out evenly in traditional lasagna.
I have never tried these with gluten-free noodles, but I imagine they got work with the right ones. The texture will probably be a little different and they may not be as pliable, but it could still work! And if you’re looking to cut down on prep time, buying a large jar of marinara sauce will do just fine as a substitute.
Now, tell me, what are some of your favorite lasagna fillings? I think the next time I make this I may add in some vegan sausage crumbles. Or maybe, I can add in capers and kalamata olives, briny stuff is the best!
- 8 uncooked lasagna noodles
- 1-2 Tbsp. Olive Oil
- 1 Large White Onion, diced
- 3-4 Cups sliced Button Mushrooms
- 5 Cups Baby Spinach
- 2 Cloves Garlic, minced
- Crushed Red Pepper
- Salt & Black Pepper to taste
- 2 cups Cashew Spread/Cheese, recipe linked in notes
- 1 recipe Marinara Sauce, recipe linked in notes
- 14 ounces canned crushed tomatoes
- 1/4 cup nutritional yeast
- Boil lasagna noodles according to directions, until tender and lay on plates or a platter that is lightly oiled so as not to stick. For the filling, in a medium-sized pan over medium heat, saute the onion with olive oil for 5 to 7 minutes or until translucent. Add in garlic and stir for another minute, add in mushrooms and saute until they soften and reduce in size, then add in spinach and cover with lid. After spinach wilts, mix contents thoroughly and season with peppers and salt, to taste.
- Preheat oven to 350F and lightly coat a large casserole dish with cooking oil spray.
- Spread cashew cheese along the length of the lasagna noodles into a thin layer, lay spinach/mushroom mix on top and roll the noodle up. Sit the rolls on the seam so that it doesn’t unravel, in the casserole dish.
- Mix marinara and tomatoes together then pour mixture over the top of the rolls, and sprinkle nutritional yeast on top. Put dish in oven and bake for 20 minutes for the flavors to meld together, then serve!
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
To end, after you’ve given these spinach and mushroom lasagna rolls a try, let me know! Next, you can try out some of the other, awesome recipes below:
- One Pot Mushroom Spaghetti [Mindful Vegan Meals]
- Mushroom Lentil Spaghetti Squash Casserole
- Roasted Red Cabbage Soup