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