Vegan Lasagna Roll Ups are a delicious and easy plant based dinner that even the pickiest eaters will love. They’re perfectly creamy and packed with healthy vegan ingredients.

Want to save this post?

Enter your email below and get it sent straight to your inbox.

I love lasagna and I especially love making lasagna roll ups because they’re perfectly portioned. We’ve recently been trying to eat more plant based meals in our diet and this vegan lasagna roll up is now one of our favorites! Instead of using ricotta cheese, I added in hummus and it ended up still having the creamy texture without the dairy.

? Equipment

9×13 baking dish (I like to use this one because it has a lid for storing leftovers)
Skillet
Medium Bowl

? Ingredients Needed For Vegan Lasagna Roll Ups

8-10 lasagna noodles
2 cups marinara sauce
1/2 tbsp oil
4 garlic cloves, minced
4oz canned mushroom, diced (or fresh)
1 medium onion, diced
1/2 tbsp soy sauce
2 cups fresh spinach
10 oz hummus
1/2 tsp cumin
1/2 tsp paprika
Optional: vegan cheese for topping

? Instructions

Cook lasagna noodles according to package settings. Set aside once cooked.
Preheat an oven to 375 degrees. In a 9×13 baking dish, spray with non stick cooking spray and ladle about 1/2 cup of marinara sauce on the bottom. Set aside.
In a large skillet, heat the oil on medium heat. Once heated, add the garlic, mushrooms, and onion and cook for 4-5 minutes or until the onions are softened. Add onion mix into a medium mixing bowl.
In the same pan you cooked the onion mix, add in the soy sauce and spinach and cook for about 1-2 minutes until the spinach is wilted. Add the cooked spinach to the bowl with the onion mix. Add in hummus, cumin and paprika and mix until well combined.
Place about 1/4 cup of the mixture into a lasagna roll and roll up. Place the rolled up lasagna into the baking dish with the seam facing down. Repeat for the remaining lasagna noodles.
Ladle the remaining marinara sauce on top of the lasagna roll ups. If using cheese, sprinkle cheese on top of the roll ups. Bake the roll ups for 20-25 minutes or until golden browned.

? Recipe Tips and Variations

Not a fan of mushrooms? No problem! Just skip adding in mushrooms.
This recipe is also great with a little cheese sprinkled on top. If using cheese, add on about 1/2 cup on top before baking.

? Recommended Side Dishes

? How to Store Leftovers

Leftovers should be stored in an airtight container (I like to use this baking dish because it has a lid that fits perfectly) for up to 5 days. To reheat, place on a microwave safe plate and microwave for 60 seconds at a time until heated through.

To freeze, wrap each roll up individually in saran wrap and place into a freezer bag and remove all air. Freeze for up to 6 months. When ready to eat, take the roll ups out of the freezer 24 hours before and allow to defrost in the refrigerator.

? More Plant Based Dinner Recipes

Instant Pot Cauliflower Tikka Masala

Southwest Quinoa Salad

Instant Pot Vegan Street Tacos

Black Bean Burger

Vegan Lasagna Roll Ups

Vegan lasagna roll ups are an easy healthy dinner the whole family will love. They're packed with spinach, mushroom and hummus to make them super creamy and delicious.

Ali

Prep Time 10

Cook Time 25

Total Time 35

Equipment

Ingredients

8-10 lasagna noodles
2 cups marinara sauce
1/2 tbsp oil
4 garlic cloves minced
4 oz canned mushroom diced (or fresh)
1 medium onion diced
1/2 tbsp soy sauce
2 cups fresh spinach
10 oz hummus
1/2 tsp cumin
1/2 tsp paprika
Optional: vegan cheese for topping

Instructions

Cook lasagna noodles according to package settings. Set aside once cooked.
Preheat an oven to 375 degrees. In a 9×13 baking dish, spray with non stick cooking spray and ladle about 1/2 cup of marinara sauce on the bottom. Set aside.
In a large skillet, heat the oil on medium heat. Once heated, add the garlic, mushrooms, and onion and cook for 4-5 minutes or until the onions are softened. Add onion mix into a medium mixing bowl.
In the same pan you cooked the onion mix, add in the soy sauce and spinach and cook for about 1-2 minutes until the spinach is wilted. Add the cooked spinach to the bowl with the onion mix. Add in hummus, cumin and paprika and mix until well combined.
Place about 1/4 cup of the mixture into a lasagna roll and roll up. Place the rolled up lasagna into the baking dish with the seam facing down. Repeat for the remaining lasagna noodles.
Ladle the remaining marinara sauce on top of the lasagna roll ups. If using cheese, sprinkle cheese on top of the roll ups. Bake the roll ups for 20-25 minutes or until golden browned.

Pin for Later

Author

Ali Van Straten

Ali Van Straten is the founder and journalist of Champagne and Coffee Stains. She is a Peloton expert, certified running coach and certified nutrition coach. Champagne and Coffee Stains provides information and resources on Peloton Interactive, running and recipes.
View all posts https://www.champagneandcoffeestains.com