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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 For Lasagna Rolls
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.
- 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.
- Saute 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
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.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 6
Calories: 316kcal
Ingredients
- 1/2 tbsp oil
- 1 onion diced
- 3 garlic cloves minced
- One small can mushrooms sliced
- 1/2 tbsp soy sauce (gluten-free if needed)
- 100 g (3.5 oz) fresh spinach
- 360 g (1 1/2 cups) marinara sauce (*see notes)
- 6-8 lasagna noodles (regular or gluten-free)
- 400 g (1 2/3 cups) hummus (*see notes)
- 1/2 tsp cumin (optional)
- 1/2 tsp paprika (optional)
- A few tbsp lemon juice (optional)
- Salt and black pepper to taste
- 200 g (7 oz) vegan cheese
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 and enjoy!
Video
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 instead of hummus.
- Recipe makes 6-8 rolls. Nutrition facts are for one serving.
Nutrition Facts
Vegan Lasagna Roll Ups
Amount Per Serving
Calories 316
Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 40g13%
Fiber 6g24%
Sugar 8g9%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 316kcal | Carbohydrates: 40g | Protein: 9g | Fat: 11g | Fiber: 6g | Sugar: 8g
If you are using Pinterest, feel free to pin the following photo:
This looks yummy but can I substitute the hummus?
You can use vegan ricotta instead! 🙂
This was the first vegan Entree I’ve ever made…and it was AMAZING! My kids absolutely loved it and they are picky eaters so I will be making it again! I also used your recipe for homemade hummus. I will never buy store bought hummus again! Thank you for sharing this recipe!
Awesome! I am so glad you and your kids liked the recipe, Kelly! Thanks for your wonderful feedback. 🙂
How much fresh mushrooms can I use in this recipe instead of canned?
I would suggest about a pound of fresh mushrooms!
You know that I‘m a big fan of stuffed food! I absolutely love anything that is filled, especially pasta! I‘m very sure these lasagna rolls will be also very delicious with a vegan ricotta and basil pesto filling! Will definitely try it ❤️
A basil pesto filling sounds wonderful Bianca!! 🙂
Do you know if this can be made ahead and frozen?
Hi Susan, sorry, I never tried freezing the lasagna rolls!
Hi Ela! Did you use gluten-free lasagna noodles for this? If so, what brand?
Thank you in advance!! Your recipes are incredible.
Hi Shannon! Unfortunately, I am not able to buy gluten-free lasagna noodles where I live, so they were not gluten-free. Maybe you can check out online stores to see if you can get gluten-free lasagna noodles. 🙂
Much love, Ela
2nd time making these this week and love them even more! YUMMY
That’s wonderful, Denice! I am so glad you love this recipe. 🙂
This is looking so Yummy, my mouth has started watering. Will make it this weekend. Thanks for the recipe, will definitely let you know how was it after I make it. Thanks!
Great, I hope you will like the recipe! 🙂
This recipe is my new favorite! I made it yesterday and took it to a football party. I wish you could have seen my son’s face when he took a bite – priceless – he loved it. So did my 75 year old mom who is not vegan.While the others ate pizza, we were all making yummy sounds as we helped ourselves to seconds! I’m eating leftovers as I type this – I doubled the recipe so I could take to work for lunches this week. It’s even better reheated on the second day. I followed your recipe exactly except for omitting the mushrooms and it turned out perfectly! Also used your amazingly easy and delicious vegan cheese recipe – that’s what took this dish to another level. I’m so glad to have found your site and am grateful you share such tasty creations. I can’t wait for the next potluck at work. I’m forever being teased about eating vegan, however, my dishes are the first to empty. I usually take salads and side-dishes – this is going to be a huge hit! Thank you for such a delicious comfort dish! You rock!
Aww, thank you so much for your wonderful feedback, Lori! It seriously made my day. I am very glad you all loved the recipe. 🙂