These vegan Lasagna Roll Ups are filled with hummus, spinach, and mushrooms. This meat-free dish might become your new favorite weekend dinner as it is so comforting, and delicious! The recipe is quite easy to make with healthy vegetables, and it’s 100% plant-based.
Vegetable Lasagna Roll Ups
Italian food was my favorite in the past, now I also love Mexican food, Chinese food, Thai food, and of course, German food. However, Italian dishes, such as pizza and pasta, will always make me happy. Therefore, it was time to create a recipe for vegan lasagna roll ups!
Vegetarian lasagna roll ups are similar to classic lasagna, however, in my opinion, the rolls look prettier, and they are more fun to make. If you are a fan of lasagna, you will love these vegan lasagna rolls.
These vegetable lasagna rolls are:
- 100% vegan (meat-free, egg-free, dairy-free).
- Quite easy to make with simple ingredients.
- Prepared in about 25 minutes.
Simple Ingredients
Here is what you will need to make the vegan lasagna roll ups:
- Onion
- Garlic cloves
- Mushrooms
- Soy sauce
- Oil
- Spinach
- Marinara sauce
- Lasagna noodles (regular or gluten-free)
- Hummus
- A few spices
- Vegan cheese
- You can also use coconut aminos or tamari instead of soy sauce.
- If you don’t like mushrooms, simply leave them out. You could also add zucchini or your favorite vegetables instead.
- Use marinara sauce or your favorite tomato sauce. You can also make a homemade tomato sauce. Simply mix passata with salt, pepper, oregano, and a little sweetener to taste.
- I made homemade hummus, however, you can buy store-bought hummus or vegan ricotta cheese.
- I used homemade vegan cheese sauce, but you can use your favorite store-bought vegan cheese. Grated cheese is fine!
How To Make Vegan Lasagna Roll Ups?
It’s really simple to make these vegan spinach lasagna roll ups.
- Cook the lasagna noodles according to package directions, or until they are al dente.
- Meanwhile, chop/dice/mince the onion, garlic, mushrooms, and spinach. Measure the other ingredients.
- Sauté the onion, garlic, and mushrooms first. Then add the spinach, and soy sauce.
- Next, add the hummus and stir with a spoon to combine.
- Ladle some marinara sauce in the bottom of a 9×6 (23×15 cm) baking dish. Set aside.
- Lay cooked noodles on a clean surface and place the hummus mixture on each noodle and spread it evenly.
- Roll up each lasagna noodle and place it seam-side down in the baking dish.
- Ladle the remaining marinara sauce over the lasagna noodles.
- Add vegan cheese on top. Bake for 20-25 minutes and enjoy!
These Vegetable Lasagna Roll Ups Are:
- Vegan
- Can be made gluten-free
- Flavorful
- Comforting
- Satisfying
- Hearty
- Fairly easy to make with simple ingredients
- A great dinner for weekends
Helpful Tips For This Vegan Lasagna Recipe:
- If you want to make your own tomato sauce and hummus, make it ahead of time (e.g. in the morning) because it saves a lot of time.
- You can also assemble the lasagna roll ups in your baking dish in the morning and refrigerate until ready to bake.
- Double the recipe, use a larger baking dish, and store leftovers covered in an airtight container in the fridge (for up to 3 days).
Should you recreate these healthy vegan lasagna roll ups, please leave a comment and rating below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂
If you love pasta dishes, definitely also check out the following easy vegan recipes:
- Creamy Pasta Soup
- Easy Vegan Pasta Salad
- Roasted Red Pepper Pasta
- Vegan Pasta Bake
- Spinach Pasta Sauce
- Vegan Baked Ziti
- Thai Curry Coconut Soup
- Peanut Butter Noodles
- Vegan Mac And Cheese
Vegan Lasagna Roll Ups
Video
Ingredients
- ½ tbsp oil
- 1 onion diced
- 3 garlic cloves minced
- 1 small can mushrooms sliced
- ½ tbsp soy sauce (gluten-free if needed)
- 3.5 oz (100 g) fresh spinach
- 1 ½ cups (360 g) marinara sauce (see notes)
- 6-8 lasagna noodles (regular or gluten-free)
- 1 ⅔ cups (400 g) hummus (see notes)
- ½ tsp cumin (optional)
- ½ tsp paprika (optional)
- A few tbsp lemon juice (optional)
- Salt and black pepper to taste
- 7 oz (200 g) vegan cheese
Instructions
- You can watch the video in the post for visual instructions.Cook the lasagna noodles in a large pot (filled with boiling water and salt) according to package directions, or until al dente.
- Ladle about 1/2 cup marinara sauce (or your favorite tomato sauce) in the bottom of a 9×6 (23x15 cm) baking dish (you can use a larger pan). Set aside.
- While the lasagna noodles cook, heat oil in a pan over medium heat and add the diced onion, garlic, and mushrooms. Saute for about 4 minutes. Then add soy sauce and spinach. Cook for a further 30-60 seconds, then turn off the heat.
- Add the hummus and stir with a spoon.
- Depending on the brand of your store-bought hummus, you might need to add more flavor. I added cumin, paprika, salt, black pepper, and lemon juice to taste.
- Carefully drain the lasagna noodles and preheat your oven to 360 degrees Fahrenheit (180 degrees Celsius).
- Lay cooked noodles on a clean surface and place about 1/4 cup of the hummus-mixture on each noodle and spread it evenly. Roll up each lasagna noodle and place it seam-side down in the baking dish.
- Ladle the remaining 1 cup marinara sauce over the lasagna noodles.
- Add vegan cheese on top (I used my homemade vegan cheese sauce).
- Bake for 20-25 minutes, garnish with Vegan Parmesan Cheese, and enjoy!
Notes
- You can use your favorite tomato sauce instead of marinara sauce.
- If you aren't a fan of mushrooms, simply leave them out and use your favorite vegetable (e.g. zucchini) instead.
- You can use Vegan Ricotta Cheese instead of hummus.
- You might also love my Vegan Lasagna Soup recipe.
- Recipe makes 6-8 rolls. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
So I have now made my version of this with vegan cream cheese, hummus, and vegan ricotta. It is good with any of them. We served it to guests without saying a word about being plant based. Success! 💛
Thank you, Ela.
That’s amazing Karie 😍
I love how you tried it with all those different options, sounds so good! And serving it without saying anything is the best test, so glad it was a success 😊
Thank you for sharing 💛
This is one amazing dish! Layers of building, beautiful flavor… my husband keeps making remarks about it, long after it’s gone. I used the vegan cream cheese instead of hummus. It was soooo good.😋I will try it with the hummus next.
Thank you for your dedication to cooking with whole foods, and catering to those with allergies.💕 Especially thank you for taking the time to write back to each of us. You must be one busy woman!
Thank you so much for your kind words, Karie! 🙂 I’m really happy you both enjoyed the dish. Using vegan cream cheese instead of hummus sounds delicious too.
Thanks a lot for your support and for taking the time to leave so many lovely comments. It truly means a lot! 💛
I tried this with your hummus recipe and it was just as good. I made about double the amount, adding zucchini, and ended up with a soupier product, So Instead of rollups, I layered it in the pan like lasagna. I put the marinara on the top. It kind of seemed like a disconnect (the marinara) because it wasn’t throughout the dish, but everything tasted fine. My husband still loved it and kept asking, “No cheese?” This is a winner.
That sounds like a fun and creative twist! 😊 I love how you adapted it into a lasagna-style dish, that’s such a great idea. Adding zucchini makes sense that it turned out a bit more liquid, but I’m glad it still worked out.
So happy you both enjoyed it. Thanks so much for sharing your variation! 💛
Even though soupy, it set up really well when it cooled. It wasn’t difficult to cut and scoop after baking. My husband is ready for any version of this I decide to make.😉
I could have poured off the extra liquid, but I had spices in there and didn’t want to pour them down the drain. This is a truly lovely dish.☺️
I only had oven ready lasagne on hand so I let them sit in hot water that had just come off a boil with the heat turned off. This was delicious! Will definitely make again..
So happy to hear that worked for you! Softening oven-ready lasagna sheets like that is such a great trick. Glad you loved the recipe — thanks for sharing and enjoy making it again! 😊💛
Easy, tasty and loved by my vegan daughter on her visit!!!
Hi Pat, I’m so glad your daughter loved it during her visit! 😊
This looks easy and tasty. Can it be made in advance and frozen?
Yes, absolutely, it freezes well! 😊
– You can assemble the roll-ups completely, including the sauce on top.
– Skip the baking step and freeze them before baking for the best texture.
– When you want to serve them, let them thaw in the fridge, then bake as usual (you may need an extra 5–10 minutes).
You can freeze them after baking too, but the noodles stay nicer if frozen beforehand.
Thank you for this recipe, love it. Both daughters of vegan so this is perfect. I subbed zucchini and broccoli for mushrooms and used frozen spinach.
You’re very welcome! 😊 So glad you loved it! Your substitutions sound delicious—great way to customize it. 🙂
Can these be frozen and baked later?
I haven’t tried that yet, but I guess it could work!
Hello, This recipe looks amazing! if you are using fresh mushrooms instead of canned, how many cups of mushrooms should you use? Thanks
Hi Marie, you can use about 2-3 cups of fresh sliced mushrooms.
Thanks, Ela, for another amazing recipe. I’ve made this twice in the past week. Super quick to put together, and a really crazy twist on traditional baked lasagna. The hummus filling was novel, an exciting.departure from the traditional ricotta based dish. New vistas just opened up there for me… I’ve printed this one to keep on file in my home kitchen. It’s plain to see these roll ups will be on the menu regularly! Thumbs up all around at our house! Thanks again.
Aww, you are very welcome, Glenn. I am so happy you like it. 🙂
I haven’t had the final product yet but the filling is delicious. Can’t imagine that the finished dish won’t be wonderful. What’s not to like?? Used fresh mushrooms instead of canned but otherwise followed the recipe
Could you sub the mushroom with TVP? Or what would you suggest to sub the mushrooms with?
That should be fine, or you could use your favorite vegetables instead of mushrooms.
Hi Ela, want to try these but I can’t eat hummus, have nut/seed allergies, what could I use in place of it please? They look amazing 🤩
You can use vegan cream cheese. 🙂
Loved these lasagna rolls. super quick and easy!
Do you think these could be frozen and cooked later?
So happy to hear! Yes, that should be fine. 🙂
Quite easy. And a refreshing approach to lasagna.
Happy you liked it! 🙂
Made them today using your vegan ricotta recipe. Except for the smoked paprika, they are tasty. I will try again using hummus and regular paprika.
Awesome!
Absolutely love these roll ups! I made them for my mom one time and she loves them too, she isn’t even vegan either! Thanks for sharing! I make them fairly often now 🙂 💚🇨🇦
You are very welcome, Kira! I am so glad you like them. 🙂
👍🏻👍🏻👍🏻