Vegan Lasagna Roll Ups (Recipe)

  • Author: elavegan
  • Prep Time: 25m
  • Cook Time: 20m
  • Total Time: 45m


Vegan Lasagna Roll Ups are packed with hummus, spinach, and mushrooms. This meat-free dish may grow to be your new favourite weekend dinner as it’s so comforting, and scrumptious.



  1. 3.5 oz fresh spinach
  2. A few tbsp lemon juice (optional)
  3. 1 1/2 cups marinara sauce (*see notes)
  4. 1/2 tbsp soy sauce (gluten-free if needed)
  5. 1/2 tsp cumin (optional)
  6. Salt and black pepper to taste
  7. 68 lasagna noodles (regular or gluten-free)
  8. 1/2 tsp paprika (optional)
  9. One small can mushrooms sliced
  10. 1 onion diced
  11. 1 2/3 cups hummus (*see notes)
  12. 1/2 tbsp oil
  13. 3 garlic cloves minced
  14. MORE..


  • Cook the lasagna noodles in a large pot (filled with boiling water and salt) according to package directions or until al dente.
  • Ladle about 1/2 cup marinara sauce (or your favorite tomato sauce) in the bottom of a 9×6 (23×15 cm) baking dish (you can use a larger pan). Set aside.
  • While the lasagna noodles cook, heat oil in a pan over medium heat and add the diced onion, garlic, and mushrooms. Saute for about 4 minutes. Then add soy sauce and spinach. Cook for a further 30-60 seconds, then turn off the heat.
  • Add the hummus and stir with a spoon.
  • Depending on the brand of your store-bought hummus, you might need to add more flavor. I added cumin, paprika, salt, black pepper, and lemon juice to taste. READ MORE..


You can use your favorite tomato sauce instead of marinara sauce.
If you aren’t a fan of mushrooms, simply leave them out and use your favorite vegetable (e.g. zucchini) instead.
You can use Vegan Ricotta Cheese instead of hummus.

  • Category: Main Course, Pasta
  • Cuisine: Italian


  • Serving Size: 6
  • Calories: 316kcal
  • Sugar: 8g
  • Fat: 11g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 9g

Keywords: lasagna, rolls, vegan