Vegan Lasagna Roll Ups
Vegan Lasagna Roll Ups
Prep time15 min
Cooking time30 min
PortionsPortions 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
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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.
