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Vegan Lasagna Roll Ups

  • Cooking time30 min
  • Prep time15 min
  • Portions 4
recipe image Vegan Lasagna Roll Ups


  • 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


  1. Preheat oven to 425 degrees. Puree beans with 3 tablespoons water. Stir in vegan Parmesan and Italian seasoning. Season to taste with salt.
  2. 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.
  3. 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.
  4. 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.