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.
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 9x13-inch or 10x14-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!
Notes
- Use high-quality marinara sauce for best flavor.
- Let the lasagna rolls cool for 10 minutes to set before serving.