These spinach and mushroom lasagna rolls are a fun way to switch up a classic, family meal! Less layering, and great for bulk-cooking meals, plus highly customizeable.
EDIT: I’ve done a major overhaul to this post to update the photos and make it more comprehensive! But, I saved a couple of the pictures from 2011 at the end for posterity. 😉
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.
Substitutions and Notes
- Cashews/Cashew Spread – While I use this cashew spread recipe (but with modified quantities here), you can also make a tofu ricotta if you’re avoiding nuts!
- Marinara/Tomato Sauce – again the base of the one used here is from my recipe for Macaroni Lasagna, but you can use a 28-ounce jar of pre-made pasta sauce if you’re looking to cut down on prep time.
- Baby Bella mushrooms – while this is what I used for the filling, button mushrooms, or chopped portobello mushrooms will also work here.
- Baby spinach – I use this as it’s a bit more convenient, but well-cleaned full-size spinach or even arugula would be tasty in these rolls.
- Lasagna noodles – if you are avoiding gluten, use GF lasagna noodles instead. I prefer brown rice noodles to almost all other GF pasta, if you’re able to find it! (but, that is a personal preference)
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!
- 1 1/4 cups (175 g) raw cashews
- 1/2 cup (120 ml) water
- 2 cloves garlic
- 1 tablespoon (5 g) nutritional yeast
- 1 1/2 teaspoons dijon mustard
- 1 teaspoon salt
- Pinch of black pepper
- 14-ounce (397 g) can tomato sauce
- 14.5-ounce (411 g) can diced or crushed tomatoes
- 1 tablespoon (12 g) tomato paste
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon sugar
- Pinch of crushed red pepper
- Salt and black pepper, to taste
Filling and assembly
- 1 tablespoon olive oil
- 1 white onion, diced
- 4 Cups (230 g) sliced baby Bella or cremini mushrooms
- 5 Cups (112 g) loosely packed baby spinach
- 2 cloves garlic, minced
- Pinch of crushed red pepper, optional
- Salt & black pepper to taste
- 8 uncooked lasagna noodles, gluten-free if necessary
- 1/4 cup (20 g) nutritional yeast or vegan cheese shreds
- For the cashew spread, soak the cashews in boiling water for 10 to 15 minutes. (while soaking prep other ingredients) After they have softened, drain the water and transfer cashew to a blender, along with 1/2 cup (120 ml) water, garlic, nutritional yeast, mustard, salt, and pepper. Puree for 45 seconds, then let sit for 3 to 5 minutes. Scrape sides of blender down, and puree until completely smooth, then store in the fridge until ready to assemble.
- For the quick marinara, place all ingredients in a sauce pan and simmer, uncovered over medium-low heat for 15 minutes. Start the filling while that simmers.
- For the filling, in a sauté pan over medium heat, warm the olive oil, then saute the onion for 5 to 7 minutes or until translucent. Add in garlic and stir for another minute, add in mushrooms and sauté until they soften and reduce in size, then add in spinach and cover with lid. After spinach wilts, mix contents thoroughly, season with red and black pepper, and salt, to taste.
- For the assembly, boil lasagna noodles according to directions, until tender and lay on plates or a baking sheet that is lightly oiled so as not to stick.
- Preheat oven to 350F and lightly coat an 8x8-inch baking dish (or similar size) with some of the marinara sauce.
- Spread cashew cheese along the length of the lasagna noodles into a thin layer, lay spinach/mushroom mix on top and carefully roll the noodle up. Sit the rolls on the seam-side down in the dish so that they don’t unravel.
- After you've place all of the rolls, pour marinara sauce over the top of them, and sprinkle nutritional yeast or vegan cheese on top. Put dish in oven and bake for 25-30 minutes or when it starts to bubble. Then cool on a rack for 10 minutes before serving!
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: