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
Ingredients
- 1/2 tbsp oil
- 1 onion diced
- 3 garlic cloves minced
- 1 small can mushrooms sliced
- 1/2 tbsp soy sauce (gluten-free if needed)
- 3.5 oz (100 g) fresh spinach
- 1 1/2 cups (360 g) marinara sauce (see notes)
- 6-8 lasagna noodles (regular or gluten-free)
- 1 2/3 cups (400 g) 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
- 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
If you are using Pinterest, feel free to pin the following photo:
Made this recipe last night. A lot to assemble, but so worth it!! Very flavorful!! Doubled the recipe, having left overs tonight!! Thank you for the Yummy recipe. This is as regular on our dishes to make!!
Sounds great, Kathleen. I am glad you enjoyed it. 🙂
Could hogue aubergines / sweet potato instead of the lasagne sheets? Thanks.
Could I use….!
That might work, but I never tried it. 🙂
Oven temp?
360 degrees Fahrenheit (180 degrees Celsius) as mentioned in the recipe. 🙂
Wow, I was a bit skeptical about hummus in the mix but these were wonderful! I used fresh mushrooms and just sautéed them down. So easy to make! Thank you for the recipe!
You are very welcome, Farah! So happy you loved the recipe. 🙂
Hi Ela.! Well you know you have hit a homerun when our birthday boy requested your lasagna rolls for his 8th birthday special dinner. The dish is always a favorite of ours. Thanks again!
Yay, that’s awesome! So happy to hear you guys like it. 🙂
I want to use this recipe for meal prep served with a side house salad and vinaigrette. Is ONE roll filling enough or should I plan to use two to complete a meal!?
I would say one roll isn’t filling enough. 🙂
Thank you!!! I will plan for two in each meal and serve it with a house salad and a vinaigrette ????
Sounds great! 🙂
Easy and delicious! We used spinach from our garden and homemade red sauce. Hummus from Trader Joe’s though! This is definitely a keeper that we plan to trot out for our non vegan family. 🙂 Definitely a pleaser.
Hi Kristy! I am so glad you liked it! I love that you used spinach from your garden. 🙂
This was such an amazingly delicious recipe. Our entire family loved it (including our picky 5 yo). I’m having the leftovers from lunch right now and almost think it’s better the second day. Haha. Thank you for sharing such a delicious meal that was a lot easier to put together than I was anticipating.
That’s good to hear, Deanna! Thanks for your great feedback. 🙂
Absolutely love this recipe. I doubled it and was a bit short on garlic hummus, so I added a bit of mashed potato I had left over. It worked out perfectly. I also used fresh shitaki mushrooms and extra spinach….and no soy sauce. It was a huge hit with the family and we’ll have it again and again. Thank you.
Sounds incredible, Donna! I am glad it turned out yummy. 🙂
Just made this tonight and it was wonderful. I used a spicy marina sauce and made 8 rolls which which fit perfectly in an 8×8 pan. I didn’t think the vegan cheese sauce added much so I will omit that next time. What a pretty presentation and so delicious. Thank you
Hi Jacqueline, I am so glad you liked it! 🙂
Thank you for creating a delicious vegan lasagna recipe! My husband doesn’t even like hummus, but really liked this recipe. It was flavorful and satisfied my lasagna craving. I will definitely make this again! Even my 7 year old liked this!
Hi Valerie, I am so glad you guys liked it. Thanks for your feedback. 🙂
Loved this recipe! I made the hummus recipe you supplied as had none in the fridge. It almost tasted like the “real ” thing and think my meat eating family would love it. Thank!
So glad you liked it. 🙂
Thanks so much for this recipe! Absolutely amazing. I will definitely be following you,
Hi Gerry, I am so glad you liked it. 🙂
I just made this recipe for dinner tonight and it was amazing! I’m actually not a huge hummus fan and I am so delighted at how it tastes in this recipe! I added diced red pepper in the roll ups & sprinkled cheddar violife cheese on top. 10/10 I love a simple easy put together recipe!
That’s awesome, Taylor! Thanks so much for your great feedback. 🙂
Delicious recipe! We used store bought hummus from Costco and Daisy cheese shreds on top to save time. But one day I’d like to make it with your vegan cheese sauce recipe too. But absolutely delicious! Thank you for sharing it with us!
That makes me so happy! Thanks for your wonderful feedback. 🙂