Spinach and Mushroom Lasagna roll-ups

Spinach and Mushroom Lasagna roll-ups

This is a recipe I have made for a few years.  It is the first time I have made it all plant based though.  I didn't know if I could re-create the creaminess of the original.  I am happy to report that I actually like the new way of making it. 
This recipe takes a little time, but if you read through the whole thing and prepare, it will go fast.
Lets start with ingredients and then I will break down the steps.


1 package lasagna noodle (I used whole wheat)(cook these according to package direction, drain and run cold water over them to stop the cooking and prevent sticking, set aside)

For the filling:
20 oz. mushrooms, cleaned and sliced thin.  I used button and cremini.
2 16oz. bags of frozen chopped spinach, thawed and all the excess water squeezed out (I used a clean dish towel, put the thawed spinach in the middle and then twisted all the water out)
2 cloves garlic, peeled, smashed and chopped fine
1 medium yellow onion, peeled and chopped small (1/4 inch)
salt and pepper to taste

For the sauce:
1 large head cauliflower, cleaned and broken down into medium sized florets 
1c plant based milk, I used cashew milk
2 cloves garlic, cleaned and smashed
1/2c nutritional yeast
salt to taste
dash of white pepper

9x13 glass pan

Alright, So you see the very first step is to make the noodles.  I find it much easier to get them out of the way.  While you are waiting for the water to boil and then the noodles cooking, you can make the filling.  Make sure you don't miss the step to rinse with cold water so they don't overcook and also they wont stick as much.
In a large saute pan over medium heat, saute the onions, garlic and mushrooms.  Saute for 10 minutes, or until most of the liquid is gone.  Add the drained chopped spinach, stir well and cook another 5 minutes.  Set this mix aside to cool a bit.

Now lets work on the sauce.  I go in this order so that there is time for the filling to cool.
In a large pot, place the broken down cauliflower and about 8 cups water.  Place on stove on high heat, and bring to a boil.  Once it comes to a boil, cover and reduce the heat to medium high.  Cover and cook for about 10 minutes, or until the cauliflower is very tender. (Use a sharp knife and test)
When the cauliflower has cooked, drain well.  I let it sit in the strainer for about 5 minutes.
Add the cooked cauliflower, milk, garlic and nutritional yeast to a blender and blend on high until very smooth.  Add the salt and pepper and blend another minute.
Take 1 cup of the sauce and add it to the filling, and stir well.  

(Almost there!)

Preheat oven to 350*.  

Now lets form an assembly line.  Bring all the prepared parts together on the counter.  You will want to lay out 5-6 cooked lasagna noodles flat on a clean, large cutting board or a very clean counter.  Scoop about 2 tablespoons of the filling on each lasagna noodle, spread out evenly with your fingers.  You want a nice even layer on each noodle.
Then working from the end closest to you, carefully roll each lasagna noodle up.  Not too tight.  
Pour half the sauce in the bottom of the 9x13 pan and then place each roll in the pan.
Continue this until you have used all the filling or all the noodles.
Pour the remaining sauce over the top of the rolls.
Cover the pan with parchment paper and then aluminum foil.  Place in the oven and bake for about 15 minutes.  Remove the top and cook another 5 minutes.
Remove from oven and let sit for 5 minutes, then serve. 
This is a long recipe, but it will go fast.  If you read it all the way through first, it will make much more sense. 
I hope you try this and enjoy!!  :)




  1. How can you print these recipes?

  2. Can you do this as a layered lasagna instead of roll-ups in the interest of saving time?


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