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Spinach and Mushroom Lasagna Rolls Recipe

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4.1 from 60 reviews

  • Author: Patricia
  • Total Time: 1 hour 5 minutes
  • Yield: 8 rolls (serves 4-6 people)
  • Diet: Vegetarian

Description

These spinach and mushroom lasagna rolls offer a delicious, creative twist on traditional lasagna. Featuring a creamy cashew spread, a flavorful quick marinara sauce, and a tender spinach and mushroom filling, this recipe is perfect for family meals and bulk cooking. The lasagna noodles are rolled individually for easy serving and customized to be gluten-free if needed. Baked to bubbly perfection, this dish combines rich flavors with wholesome ingredients for a satisfying vegetarian meal.

Ingredients

Cashew Spread

  • 1 1/4 cups (175 g) raw cashews
  • 1/2 cup (120 ml) water
  • 2 cloves garlic
  • 1 tablespoon (5 g) nutritional yeast
  • 1 1/2 teaspoons dijon mustard
  • 1 teaspoon salt
  • Pinch of black pepper

Quick Marinara

  • 14-ounce (397 g) can tomato sauce
  • 14.5-ounce (411 g) can diced or crushed tomatoes
  • 1 tablespoon (12 g) tomato paste
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon sugar
  • Pinch of crushed red pepper
  • Salt and black pepper, to taste

Filling and Assembly

  • 1 tablespoon olive oil
  • 1 white onion, diced
  • 4 cups (230 g) sliced baby Bella or cremini mushrooms
  • 5 cups (112 g) loosely packed baby spinach
  • 2 cloves garlic, minced
  • Pinch of crushed red pepper, optional
  • Salt & black pepper to taste
  • 8 uncooked lasagna noodles, gluten-free if necessary
  • 1/4 cup (20 g) nutritional yeast or vegan cheese shreds

Instructions

  1. Prepare Cashew Spread: Soak the raw cashews in boiling water for 10 to 15 minutes until softened. Drain the water and transfer the cashews to a blender along with 1/2 cup (120 ml) water, garlic, nutritional yeast, Dijon mustard, salt, and pepper. Puree for 45 seconds, then let sit for 3 to 5 minutes. Scrape down the sides and puree again until completely smooth. Store in the refrigerator until ready to use.
  2. Make Quick Marinara: Combine tomato sauce, diced or crushed tomatoes, tomato paste, dried Italian seasoning, sugar, crushed red pepper, salt, and black pepper in a saucepan. Simmer uncovered over medium-low heat for 15 minutes to develop flavor.
  3. Prepare Filling: Heat olive oil in a sauté pan over medium heat. Sauté diced onion for 5 to 7 minutes until translucent. Add minced garlic and cook for another minute. Add sliced mushrooms and cook until softened and reduced in size. Add baby spinach and cover with a lid until spinach wilts. Stir to combine, then season with crushed red pepper (if using), salt, and black pepper to taste.
  4. Cook Lasagna Noodles: Boil lasagna noodles according to package directions until tender. Lay cooked noodles on a lightly oiled plate or baking sheet to prevent sticking.
  5. Preheat Oven and Prepare Dish: Preheat oven to 350°F (175°C). Lightly coat an 8×8-inch baking dish with some of the prepared marinara sauce.
  6. Assemble Rolls: Spread a thin layer of cashew spread along the length of each lasagna noodle. Top with the spinach and mushroom filling, then carefully roll up the noodle, placing the roll seam-side down in the baking dish to prevent unraveling. Repeat with all noodles.
  7. Top and Bake: Pour the remaining marinara sauce evenly over the lasagna rolls. Sprinkle nutritional yeast or vegan cheese shreds on top. Bake in the preheated oven for 25 to 30 minutes, until the sauce starts to bubble.
  8. Rest and Serve: Remove from the oven and let cool on a rack for 10 minutes before serving to allow the flavors to settle and rolls to firm up.

Notes

  • Soaking the cashews in boiling water helps to soften them quickly for a smoother spread.
  • For a gluten-free option, use gluten-free lasagna noodles.
  • You can customize the filling by adding other vegetables like zucchini or bell peppers.
  • The cashew spread can be stored in the fridge for up to 3 days if prepared in advance.
  • Adjust the crushed red pepper quantity to control the spiciness of the dish.
  • If vegan cheese is unavailable, nutritional yeast provides a cheesy flavor without dairy.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://patriciarecipes.com/spinach-and-mushroom-lasagna-rolls-recipe/