Cheesy Vegan Mushroom & Spinach Lasagna Rolls
For the Lasagna Rolls:
● 9 lasagna noodles
● 2 tablespoons olive oil
● 1 small onion, finely chopped
● 2 cups mushrooms, sliced
● 3 cups fresh spinach
● 1 ½ cups vegan ricotta cheese
● 1 cup vegan mozzarella cheese, shredded
● 1 teaspoon garlic powder
● ½ teaspoon onion powder
● 1 teaspoon dried basil
● Salt and pepper to taste
For the Sauce:
● 2 cups marinara sauce
● 1 tablespoon fresh basil, chopped (for garnish)
Directions:
I. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, then drain and set aside.
II. In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
III. Add the mushrooms to the skillet and cook until they release their moisture and become tender, about 7 minutes.
IV. Stir in the spinach and cook until wilted, about 2-3 minutes. Remove from heat.
V. In a large bowl, combine the cooked mushroom and spinach mixture with the vegan ricotta cheese, garlic powder, onion powder, dried basil, salt, and pepper.
VI. Spread a thin layer of marinara sauce on the bottom of a baking dish.
VII. Take each lasagna noodle and spread a generous amount of the mushroom and spinach filling across the center. Roll up the noodles and place them seam-side down in the baking dish.
VIII. Pour the remaining marinara sauce over the lasagna rolls and sprinkle with shredded vegan mozzarella cheese.
IX. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
X. Garnish with fresh basil before serving.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Kcal: 350 kcal per serving
Servings: 4 servings
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