Vegan Lasagna Roll-Ups

5 from 9 votes

If you love the creaminess and cheesiness of lasagna, but need an easier way to make, you will absolutely love these vegan lasagna roll-ups.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American, Italian

Servings: roll-ups

Calories: 372kcal

Author: Andrew Bernard

Ingredients

24 oz spaghetti sauce (store bought or our homemade recipe)
14 oz vegan meat crumbles
12-15 lasagna noodles, uncooked
1 tablespoon olive oil
10 oz fresh spinach, chopped
8 oz vegan ricotta, room temperature
8 oz vegan cream cheese, room temperature
2 cups vegan mozzarella, divided
1 cup vegan parmesan, divided
2 cloves garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon nutmeg
¼ teaspoon salt
¼ teaspoon pepper
fresh basil or parsley, for topping

Instructions

We recommend making our homemade spaghetti sauce, and adding the meatless crumbles to that.
If using store bought sauce, we recommend sauteing an onion in oil until soft, then adding in some minced garlic, and the meatless crumbles and then adding your jarred sauce and stirring around.
In a large pot, bring water to a boil. Salt the water and then add 12 uncooked lasagna noodles. Cook for 8 minutes. Just until al dente, do not over cooked. Drain immediately and lay flat on a large lightly greased baking tray.
*Tip: We like to add 3-4 extra noodles in case one breaks
Preheat oven to 350 degrees F. Grease a 9x13 casserole dish. Spread out 1 ½ cups of spaghetti sauce to the bottom of the dish.
While noodles are cooking, add oil to a skillet over medium heat. Add your fresh, chopped spinach and cook for 3-5 minutes or until wilted. Squeeze out as much liquid as you can once done.
In a bowl, add ricotta and cream cheese. Stir together. Add in 1 cup mozzarella, ½ cup parmesan, garlic, Italian seasoning, nutmeg, salt, pepper, and the drained spinach. Stir together vegan well.
Spread 3-4 tablespoon of ricotta mixture on each flat noodle. Roll up each noodle. Place inside the sauce of your casserole dish.
Top with another 1 ½ cups of sauce. Cover with foil.
Bake for 30 minutes. Remove from oven. Take off the foil and add the remaining parmesan, then mozzarella.
Bake for 10-12 minutes more or until cheese has melted. Broil for 2-3 minutes to get golden brown on top I desired. f
Top with chopped fresh parsley or basil if desired.

Video

Notes

*We encourage you to read these the FAQs in the post

*See post for notes about Top 8 Allergy Free variation

*Nutritional facts are only estimates. Please utilize your own products for the most accurate information.

Nutrition