These Lentil Spinach Vegan Lasagna Roll-Ups offer a fresh twist on classic lasagna. Filled with a savory mix of lentils, spinach, and vegan mozzarella, this dish is both nutritious and satisfying. The roll-up format makes for easy serving and a fun, eye-catching presentation. Perfect for family dinners or special gatherings!

Yields and Timing

Yields: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients

For the Lasagna Roll-Ups

10 lasagna noodles
1 jar of high-quality marinara sauce
1 cup vegan mozzarella
Fresh basil (for garnish)

Lentil Spinach Filling

2 cups cooked or canned green or brown lentils
3/4 cup finely diced onion
2 tablespoons olive oil
3 garlic cloves (minced)
2 teaspoons onion powder
1 teaspoon dried oregano
2 bags baby spinach (6 oz bags)
1/4 cup nutritional yeast
Sea salt (to taste)

Step-by-Step Instructions

1. Prepare for Baking

Preheat your oven to 450°F (232°C).

2. Cook the Lasagna Noodles

Cook the lasagna noodles according to the package instructions. Drain, rinse with cold water to prevent sticking, and set aside.

Tip: Avoid overcooking the noodles, as they will continue to cook in the oven.

3. Make the Lentil Spinach Filling

In a non-stick or cast iron skillet over medium heat, add 2 tablespoons of olive oil. Sauté the diced onions for 3 to 5 minutes until soft. Stir in the minced garlic, onion powder, and dried oregano. Add the spinach, cooking until wilted (around 8 minutes). Finally, add the cooked lentils, nutritional yeast, and salt to taste. Cook for another 5 minutes, then set aside.

4. Prepare the Baking Dish

In a 9×13-inch or 10×14-inch baking dish, spoon 1 cup of marinara sauce and 1 tablespoon of olive oil across the bottom. Spread evenly to prevent sticking and add flavor to each roll.

5. Assemble the Lasagna Roll-Ups

Take one lasagna noodle and spread about 1/4 cup of the lentil-spinach filling across its length. Roll the noodle gently from one end to the other and place it seam-side down in the baking dish. Repeat for each noodle, arranging them evenly in the dish.

6. Add Sauce and Cheese

Pour the remaining marinara sauce over the roll-ups, ensuring each roll is well-covered. Sprinkle the vegan mozzarella on top.

7. Bake

Bake the lasagna roll-ups uncovered in the preheated oven for 25-30 minutes, or until the sauce is bubbling and the cheese is melted.

8. Let Cool and Garnish

Allow the lasagna to cool for about 10 minutes before serving. Garnish with fresh basil leaves for an extra pop of flavor.

Tips for Success

Noodle Management: Handle the noodles gently after cooking to prevent tearing.
Cheese Alternatives: For a nutty twist, substitute vegan mozzarella with a sprinkle of ground cashews mixed with nutritional yeast.
Serving Suggestion: Pair with a crisp green salad and garlic bread for a complete meal.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: These roll-ups freeze well. Let them cool, then freeze in individual portions for up to 2 months.
Reheating: Reheat in the oven at 350°F (180°C) until warmed through, or microwave for a quick option.

Enjoy these delightful vegan lasagna roll-ups—an inviting meal that combines Italian-inspired flavors with plant-based goodness!

Lentil Spinach Vegan Lasagna Roll Ups

Delicious and hearty Lentil Spinach Vegan Lasagna Roll Ups, featuring tender lasagna noodles filled with a savory lentil and spinach mixture, rolled up with marinara sauce, and topped with vegan mozzarella. Perfect for a nutritious, plant-based meal that everyone will enjoy.

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Prep Time 20

Cook Time 45

Cooling 10

Total Time 1 15

Course Main Course

Cuisine Italian, Vegan

Servings 6 servings

Calories 420 kcal

Ingredients

Main Ingredients

10 pieces lasagna noodles
1 jar high quality marinara sauce
1 cup vegan mozzarella
fresh basil for garnish

Lentil Spinach Filling

2 cups cooked or canned green or brown lentils
¾ cup finely diced onion
2 tbsp olive oil
3 cloves garlic minced
2 tsp onion powder
1 tsp dried oregano
12 oz baby spinach two 6 oz bags
¼ cup nutritional yeast
sea salt to taste

Instructions

Preparation

Preheat your oven to 450°F.
Cook the lasagna noodles according to package directions. Drain and rinse, then set aside.

Lentil Spinach Filling

In a non-stick or cast iron skillet over medium heat, add olive oil and cook diced onions for 3-5 minutes until soft.
Add minced garlic, onion powder, dried oregano, and baby spinach. Cook for 8 minutes until spinach is wilted.
Stir in cooked lentils, nutritional yeast, and sea salt to taste. Cook for another 5 minutes, then set aside.

Assembly and Baking

In a 9×13-inch or 10×14-inch baking dish, spread 1 cup of marinara sauce and 1 tablespoon of olive oil evenly on the bottom.
Lay each cooked lasagna noodle flat. Add about 1/4 cup of lentil spinach filling to each noodle and spread evenly across. Roll up each noodle and place seam-side down in the baking dish, spaced apart.
Top the lasagna rolls with remaining marinara sauce and sprinkle with vegan mozzarella cheese.
Bake uncovered at 450°F for 25-30 minutes, until the sauce is bubbling and cheese is melted.
Remove from the oven and let cool for 10 minutes before serving. Garnish with fresh basil and enjoy!