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Quick Lentil Spinach Vegan Lasagna Roll Ups

Delightful and creamy vegan lasagna roll ups filled with lentils and spinach, wrapped in tender pasta and baked in marinara sauce, perfect for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Lasagna Rolls
  • 9 pieces lasagna noodles Cook according to package instructions.
  • 1 cup cooked lentils (green or brown) Pre-cooked.
  • 2 cups fresh spinach, chopped Wash and chop before mixing.
  • 1 cup ricotta-style vegan cheese Store-bought or homemade.
  • 1 cup marinara sauce Can be homemade or store-bought.
  • 1 teaspoon garlic powder For flavor.
  • 1 teaspoon onion powder For flavor.
  • to taste Salt and pepper Season to your preference.
  • for garnish Fresh basil Optional, for serving.

Method
 

Preparation
  1. Begin by boiling a pot of water. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside.
  2. In a mixing bowl, combine the cooked lentils, chopped spinach, vegan ricotta, garlic powder, onion powder, salt, and pepper. Mix well until everything is combined.
Assembly and Baking
  1. Preheat your oven to 375°F (190°C). Take one lasagna noodle and spoon about 3 tablespoons of the lentil filling along its length. Carefully roll the noodle to enclose the filling, then place seam-side down in a greased baking dish.
  2. Pour half of the marinara sauce over the lasagna roll-ups, ensuring they’re well coated. Use the remaining sauce to drizzle on top.
  3. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until heated through.
Serving
  1. Let cool for a few minutes, then garnish with fresh basil if desired. Enjoy this delicious dish warm!

Notes

You can substitute lentils for cooked quinoa or mashed chickpeas for a different spin. Try adding your favorite herbs into the filling for extra flavor! Store leftovers in an airtight container for up to three days in the fridge or up to three months in the freezer.