Why You’ll Love This Recipe
- Vegan & Dairy-Free – A delicious option for those avoiding dairy, with cashew cream and dairy-free mozzarella as the star ingredients.
- Easy to Make – These roll-ups are simple to assemble, and the ingredients come together quickly for a satisfying meal.
- Rich & Creamy – The cashew cream adds a velvety texture to the dish, complementing the earthy flavors of the mushrooms and spinach.
- Flavorful & Nutritious – Packed with vegetables, plant-based protein, and healthy fats, this dish is both filling and nourishing.
- Perfect for Meal Prep – These roll-ups are easy to store and reheat, making them a great option for meal planning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- lasagna noodles
- olive oil
- mushrooms, sliced
- spinach, chopped
- cashews, soaked
- plant-based milk
- lemon juice
- nutritional yeast
- garlic powder
- marinara sauce
- dairy-free mozzarella
Directions
- Cook the Lasagna Noodles: Follow the package instructions to cook the lasagna noodles. Once done, drain and set them flat to cool.
- Sauté the Veggies: In a pan, heat the olive oil over medium heat. Add the sliced mushrooms and chopped spinach, and sauté for about 5 minutes until tender.
- Prepare the Cashew Cream: While the veggies cook, blend the soaked cashews, plant-based milk, lemon juice, nutritional yeast, and garlic powder until smooth and creamy.
- Assemble the Roll-Ups: Lay each lasagna noodle flat and spread a generous amount of the cashew cream on top. Add a spoonful of the sautéed mushrooms and spinach, then carefully roll each noodle up.
- Prepare for Baking: Place the lasagna rolls side by side in a baking dish. Pour marinara sauce over the rolls and sprinkle with dairy-free mozzarella.
- Bake: Preheat the oven to 375°F (190°C). Bake the rolls for about 20 minutes, or until everything is heated through and the cheese has melted.
- Serve: Remove from the oven, serve warm, and enjoy your delicious vegan lasagna roll-ups!
Servings and Timing
- Servings: Serves 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Add Protein: To add more protein to the dish, include lentils, chickpeas, or vegan sausage in the filling.
- Spicy Kick: Spice things up by adding red pepper flakes or hot sauce to the cashew cream or marinara sauce.
- Greens Galore: Use kale, arugula, or Swiss chard in place of spinach for a different flavor and texture.
- Herb-Infused: Add fresh basil, oregano, or thyme to the cashew cream for more herbaceous flavor.
- Cheesy Topping: For an extra cheesy effect, sprinkle additional dairy-free cheese on top before baking.
Storage & Reheating
- Storage: Store leftover roll-ups in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave for 1-2 minutes or bake in the oven at 350°F (175°C) for 10-15 minutes until heated through.
- Freezing: These roll-ups freeze well! Place them in a single layer on a baking sheet to freeze before transferring to a freezer bag. When ready to eat, thaw overnight and reheat in the oven.
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the roll-ups a day ahead, store them in the fridge, and bake them when ready to serve.
Can I use cashew butter instead of soaked cashews?
Yes, you can use cashew butter, but the texture may be slightly different. You may need to adjust the amount of liquid.
Can I make this recipe gluten-free?
Yes, just use gluten-free lasagna noodles in place of regular ones.
Can I substitute the mushrooms for another vegetable?
Absolutely! Try zucchini, eggplant, or bell peppers for a different twist.
How do I make sure the lasagna rolls don’t fall apart?
Be gentle when rolling the noodles, and let them cool slightly after cooking before assembling.
Can I make this recipe without nutritional yeast?
Yes, you can skip the nutritional yeast, but it adds a cheesy flavor. You can substitute it with a tablespoon of vegan parmesan if you prefer.
Is this recipe spicy?
This recipe is not spicy, but you can easily add some heat with red pepper flakes or a pinch of cayenne.
Can I make this dish without the dairy-free mozzarella?
Yes, you can skip the cheese or substitute it with another type of vegan cheese, like cashew cheese.
Can I use fresh spinach instead of chopped spinach?
Yes, fresh spinach will work just as well. Just chop it into smaller pieces before sautéing.
Can I bake this in a different type of dish?
Yes, any oven-safe baking dish will work. Just make sure the roll-ups are snug enough so they don’t tip over during baking.
Conclusion
These vegan lasagna roll-ups are a comforting and satisfying meal, perfect for those who want a healthier, dairy-free alternative to traditional lasagna. With creamy cashew filling, sautéed mushrooms, and marinara sauce, this dish is bursting with flavor and texture. It’s easy to make, versatile, and sure to impress both vegans and non-vegans alike. Try it today and enjoy the goodness of this simple yet delicious recipe!
Vegan Lasagna Roll
These Vegan Lasagna Roll-Ups are a delicious twist on traditional lasagna, filled with creamy cashew sauce, sautéed mushrooms, and fresh spinach. Topped with marinara sauce and dairy-free mozzarella, they’re perfect for a comforting, healthy, and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian, Vegan
- Diet: Vegan
Ingredients
- For the Roll-Ups: Lasagna noodles, olive oil, 1 cup mushrooms (sliced), 2 cups spinach (chopped)
- For the Cashew Cream: 1 cup soaked cashews, ½ cup plant-based milk, 1 tablespoon lemon juice, 2 tablespoons nutritional yeast, ½ teaspoon garlic powder
- For Assembly: 2 cups marinara sauce, 1 cup dairy-free mozzarella (shredded)
Instructions
- Cook the Noodles: Prepare the lasagna noodles according to package instructions. Drain and set flat to cool.
- Sauté Veggies: In a pan, heat olive oil over medium heat. Add sliced mushrooms and chopped spinach, sautéing for about 5 minutes until tender.
- Prepare Cashew Cream: In a blender, combine soaked cashews, plant-based milk, lemon juice, nutritional yeast, and garlic powder. Blend until smooth and creamy.
- Assemble the Roll-Ups: Lay each noodle flat and spread a generous amount of cashew cream on top. Add a spoonful of the sautéed mushrooms and spinach, then roll each noodle up carefully.
- Prepare for Baking: Place the roll-ups in a baking dish. Pour marinara sauce over the top and sprinkle with dairy-free mozzarella.
- Bake: Preheat the oven to 375°F (190°C) and bake for 20 minutes, or until heated through and cheese is melted.
- Serve: Remove from the oven and serve warm.
Notes
- Add Protein: Add lentils, chickpeas, or vegan sausage to the filling for more protein.
- Spicy Twist: Add red pepper flakes or hot sauce to the cashew cream for extra heat.
- Herb Variations: Use kale, Swiss chard, or arugula instead of spinach for a different flavor.
- Cheesy Topping: For more cheese, sprinkle vegan cheese on top before baking.
