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recipe image Vegan Lasagna Roll Ups

Vegan Lasagna Roll Ups

Vegan Lasagna Roll Ups

Pureed cannellini beans provide the creamy, 'cheesy' filling for our Vegan Lasagna Rolls Ups recipe. We spread cooked lasagna noodles with sauteed spinach and pureed beans mixed with vegan parmesan. Then we roll up these bundles of goodness and bake them with marinara and more vegan cheese. This dish is so versatile it goes from an everyday dinner to the perfect meal for entertaining friends.

Pureed cannellini beans provide the creamy, 'cheesy' filling for our Vegan Lasagna Rolls Ups recipe. We spread cooked lasagna noodles with sauteed spinach and pureed beans mixed with vegan parmesan. Then we roll up these bundles of goodness and bake them with marinara and more vegan cheese. This dish is so versatile it goes from an everyday dinner to the perfect meal for entertaining friends.

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  • Preparation timePrep time15 min
  • Cooking timeCooking time30 min
  • ServingsPortions4

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 olive oil butter sticks
  • 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)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      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.

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