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
Michelle
We are making this for Christmas. So excited since lasagna has been our holiday dinner for years until we became vegan. We tried vegan cashew ricotta but I am not a fan. I made regular lasagna the day before without cooking the noodles and just let it sit overnight. It works great. Do you think I could do that with your lasagna? I just added extra sauce and a little water.
Ela
I never tried it, so I am not sure if it works. Please report back if you give it a try. 🙂
Sabine
This was amazing! Our noodles broke so we made a traditional lasagna. Will definitely make again.
Ela
I am glad you liked the recipe, Sabine. 🙂
Maria
My noodles broke too, need to find another way!
Ela
Did you use the same noodles that I used or lasagna sheets? Maybe try a different brand, as this can make a HUGE difference. 🙂
Natalie
Would this work as a normal lasagne in a dish?
Ela
Yes, of course. 🙂
Carolinaa
Hi. Just wondering if swapping the mushrooms for zucchini if I pre cook or grill the zucchini and is it diced or sliced. ?
Thank you
Ela
Hi, I think that should work fine. The mushrooms were sliced. 🙂
Kathleen Hunter
Hello Ela
I love love love this recipe. I never thought to add hummus into dishes and you allow a lot of creativity for the cook substituting this for that etc. and I tried your vegan cheese recipe too! Love that! This is my 3rd recipe of yours that I’m adding to my regular go-to dishes! Thank you. Kathy
Ela
Aww, that’s awesome, Kathleen! I am so glad you liked the recipes which you tried. 🙂
K
This is very good! I’m surprised at how tasty this combination was, and will definitely makes it again! I wasn’t able to make the roll ups, because the only gluten free lasagna I could find was no bake. When I’ve used them before, they didn’t bake right. This time, I boiled them, and was very careful to keep them separated, but they basically fell into a hundred pieces. I just slopped them into the lasagna pan, poured the entire filling on top and put more fragments of noodles on top. ? It still tastes good, but I wish I could find better gluten free noodles!!
Ela
Thanks for your feedback! I am glad it was delicious. 🙂
Sandra
Hi! I made these and we loved them! In response to K, Banza makes gluten free noodles (they are made from chick peas, so more fiber and protein with less carbs). Banza is my favorite of any gluten free pasta. Any of the ones made from a mixture of rice, corn and quinoa is my second choice. I avoid any rice-only gfree pasta and it just becomes mush and falls apart.
Ela
Thanks for your feedback and helpful information. 🙂
Dee | Green Smoothie Gourmet
Ela, I love this lasagna recipe. I love how tightly it rolls and the addition of spinach is smart for iron. The video is extra helpful! take care, Dee
Ela
Thanks so much, Dee! I am glad you like the video. 🙂
Amber
No one in my family is Vegan or even Vegetarian, but I’m trying to make more plant based dinners for my family and just consume less meat and dairy products throughout the week. For health reasons mostly, and because it’s not always easy/affordable to find free range and humanly raised meat products. Saw this recipe on pinterest and the photo really sold me on trying it. It’s really good. I followed every part of the recipie, except instead of topping with vegan cheese I used a very small amount of parmesan (sorry!). It will be nice to add this to my growing list of plant based recipes!
Ela
That’s so good to hear, Amber! I am really glad you enjoyed these plant-based Lasagna Roll Ups even though you aren’t vegan! Thanks so much for your kind feedback. 🙂
Denise
I made this tonight and both myself and my husband loved it! I also made the cheese sauce suggested which added a nice additional touch. The hummus/veggie filling was really just perfect, not too heavy as a cashew cream cheese would be. The spices suggested were definitely a plus. I also used a store-bought garlic hummus which may have added some extra zing. I look forward to making this dish again very soon! Thank you so much for creating and sharing it!!
Ela
Awww that’s amazing, Denise! Thanks so much for your lovely feedback! 🙂
mikala
Thrown off by the use of regular, white flour, pasta. Perhaps sharing resources for nut flour pastas (Capello’s is excellent) brown rice etc…
Jen Ed
I used brown rice noodles and they were not easy to use and the noddles fell apart when I boiled them.
They are in the oven right now and look forward to eating them. They will be a little messier.
Ela
I hope it will still taste delicious! 🙂
Doris
This looks so delish and but I don’t see the recipe for the homemade hummus.
Could you please post? Looking forward to making this tonight!
Ela
Hi Doris, I will post the hummus recipe on Wednesday or Thursday on my blog. 🙂
Edit: Here is the homemade hummus recipe: https://elavegan.com/oil-free-hummus/
Lori A Dondlinger
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!
Ela
Aww, thank you so much for your wonderful feedback, Lori! It seriously made my day. I am very glad you all loved the recipe. 🙂
Akshay Bhosale
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!
Ela
Great, I hope you will like the recipe! 🙂
Denice Baxter
2nd time making these this week and love them even more! YUMMY
Ela
That’s wonderful, Denice! I am so glad you love this recipe. 🙂
Shannon
Hi Ela! Did you use gluten-free lasagna noodles for this? If so, what brand?
Thank you in advance!! Your recipes are incredible.
Ela
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
Susan
Do you know if this can be made ahead and frozen?
Ela
Hi Susan, sorry, I never tried freezing the lasagna rolls!
Bianca
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 ❤️
Ela
A basil pesto filling sounds wonderful Bianca!! 🙂
Jasmine
How much fresh mushrooms can I use in this recipe instead of canned?
Ela
I would suggest about a pound of fresh mushrooms!
Kelly
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!
Ela
Awesome! I am so glad you and your kids liked the recipe, Kelly! Thanks for your wonderful feedback. 🙂
Mary mcquillian
This looks yummy but can I substitute the hummus?
Ela
You can use vegan ricotta instead! 🙂
Richard
The gluten free lasagna is very hard to find, all I can find is the no bake, most people say that the mail order always comes in pieces. But I’ll keep trying because your recipes are awesome.
Ela
You could also use zucchini instead of lasagna sheets. 🙂
Emma
Hi Ela! Just made your lasagna for my family (who I am trying to convert to fully plant-based!) and we all absolutely LOVED it! Thank you for this delicious and easy-to-follow recipe. I will certainly be making this again and again!
Ela
Aww, that’s awesome! I am so glad you loved it! 🙂