Vegan Lasagna Roll Ups
Cooking time30 min
Prep time15 min
Portions 4
Ingredients
- 8 lasagna noodles, cooked according to package directions and drained
- 1 can (15 oz.) cannellini beans, rinsed and drained
- 3 tablespoons Violife Just Like Parmesan or nutritional yeast
- 1 teaspoon Italian seasoning (optional)
- 2 tablespoons Country Crock® Plant Butter Sticks with Olive Oil
- 2 large cloves garlic, finely chopped
- 1 package (8 oz.) baby spinach
- 2 cups marinara sauce
- 1 1/2 cups Violife Just Like Mozzarella Shreds, divided
| Energy (kcal) | 535 kcal |
| Energy (kJ) | 2244 kJ |
| Protein (g) | 19.8 g |
| Carbohydrate incl. fibre (g) | 103.7 g |
| Carbohydrate excl. fibre (g) | 92.6 g |
| Sugar (g) | 10.9 g |
| Fibre (g) | 11.1 g |
| Fat (g) | 4.0 g |
| Saturated fat (g) | 0.5 g |
| Unsaturated fat (g) | 1.9 g |
| Monounsaturated fat (g) | 0.7 g |
| Polyunsaturated fat (g) | 1.3 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 3 mg |
| Sodium (mg) | 857 mg |
| Salt (g) | 2.14 g |
| Vitamin A (IU) | 2559 IU |
| Vitamin C (mg) | 8.6 mg |
| Calcium (mg) | 85 mg |
| Iron (mg) | 3.29 mg |
| Potassium (mg) | 756 mg |
Instructions
- Preheat oven to 425 degrees. Puree beans with 3 tablespoons water. Stir in vegan Parmesan and Italian seasoning. Season to taste with salt.
- In large nonstick skillet over medium heat, melt Country Crock Plant Butter. Add garlic and cook 30 seconds. Add spinach and cook 3 minutes or until wilted.
- Spread 1 cup marinara sauce on bottom of 2-quart baking dish. Evenly spread about 2 tablespoons bean mixture on each lasagna noodle. Top with about 2 tablespoons spinach. Sprinkle with 2 tablespoons vegan mozzarella. Roll each noodle up and place seam-side down in baking dish.
- Pour remaining 1 cup sauce over roll ups and bake covered 20 minutes. Uncover, sprinkle with vegan mozzarella and bake 5 to 10 minutes or until bubbling and cheese is melted. Garnish with additional vegan Parmesan and fresh basil if desired.
