Vegan Lasagna Roll Ups with Ricotta and Spinach

Easy lasagna roll-ups are the kind of dinner no one can resist! Lasagna noodles are rolled with ricotta and spinach for a crowd-pleasing dish.

Course Dinner

Cuisine Italian

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 224

Preheat the oven to 375°F (190°C).
Bring a large pot of water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and lay the noodles flat on a clean surface to prevent sticking.
Spread 1 cup of Marinara sauce into 13x9 baking dish.
Prepare the filling: Squeeze excess water from the thawed spinach and place it in a mixing bowl. Add the vegan ricotta cheese, grated vegan mozzarella, minced garlic cloves, Italian seasoning, salt, and black pepper. Mix all the ingredients thoroughly until well combined.
Take a cooked lasagna noodle and spread a ⅓ cup of the filling along its length. Roll up the noodle tightly, enclosing the filling. Place the roll in a baking dish with the seam side down. Repeat this process for the remaining noodles and filling.
Pour the remaining Marinara sauce over the rolled lasagna noodles. If desired, you can sprinkle some additional grated vegan mozzarella cheese on top of the sauce.
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 25-30 minutes. Remove the foil and bake the lasagna rolls for an additional 7-10 minutes. Enjoy!

To store: Store any leftovers in an airtight container and keep them in the refrigerator for up to 3 days. Reheat your lasagna roll-ups in the microwave or a 350ºF oven until they’re warmed through.
To freeze: You can freeze this recipe, either before or after baking. Either way, they’ll keep in the freezer for up to 3 months. Thaw the lasagna rolls in the refrigerator, then either bake them according to the original recipe instructions (if you froze them before baking) or the reheating instructions above (if you froze them after baking).