These Vegan Mushroom Lasagna Rolls are a delightful fusion of flavors and textures, perfect for a cozy dinner or special occasion.

A delightful departure from traditional layered lasagna, they are elegant, portion-controlled, and offer a burst of flavor in every bite.

Vegan Mushroom Lasagna Rolls: A Flavorful Twist on a Classic Favorite

This vegan version swaps out the meat for hearty mushrooms, resulting in a dish that’s not only delicious but also packed with nutrients.

Skill Level: Intermediate

Why Intermediate? While this recipe isn’t overly complicated, it does involve several steps such as cooking the mushrooms, preparing the tofu ricotta, and assembling the rolls. However, with the following instructions, even those with basic cooking skills can successfully recreate this dish.

Healthy Elements:

• Mushrooms are rich in antioxidants, vitamins, and minerals, making them a nutritious meat substitute.
• Tofu is an excellent source of plant-based protein, and when used to make tofu ricotta, it provides a creamy texture without the saturated fat found in dairy-based ricotta.
• Using whole wheat lasagna noodles adds fiber, aiding in digestion and providing a slower release of energy.

Vegan Mushroom Lasagna Rolls Recipe

Prep/Cook Time:

Approximately 45 minutes to 1 hour for 4 servings.

Ingredients:

• 8 whole wheat lasagna noodles
• 16 ounces (450g) cremini mushrooms, finely chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 12 ounces (340g) firm tofu, drained and crumbled
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon dried basil
• 1 cup marinara sauce
• Fresh basil leaves for garnish (optional)

In case you are wondering… cremini mushrooms have a mild, earthy flavor and a meaty texture!

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil and set aside.
2. Cook the lasagna noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
3. Prepare the mushroom filling: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add chopped mushrooms, dried oregano, salt, and pepper. Cook until the mushrooms are tender and any liquid has evaporated, about 8-10 minutes. Remove from heat and set aside.
4. Make the tofu ricotta: In a food processor, combine crumbled tofu, nutritional yeast, lemon juice, dried basil, salt, and pepper. Blend until smooth and creamy, resembling the texture of ricotta cheese.
5. Assemble the rolls: Lay out cooked lasagna noodles on a clean surface. Spread a generous spoonful of tofu ricotta onto each noodle, followed by a layer of cooked mushroom mixture. Carefully roll up each noodle and place seam-side down in the prepared baking dish.
6. Top with marinara sauce: Pour marinara sauce evenly over the lasagna rolls in the baking dish.
7. Bake: Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the rolls are heated through.
8. Garnish and serve: Remove the foil from the baking dish. Garnish the lasagna rolls with fresh basil leaves, if desired. Serve hot and enjoy!

Vegan Mushroom Lasagna Rolls Additional Information:

Recipe Shortcuts:

• Use store-bought marinara sauce instead of making it from scratch.
• Substitute store-bought vegan ricotta for the tofu ricotta if you’re short on time.

Tips for Perfection:

• Make sure to drain the tofu well to avoid excess moisture in the ricotta mixture.
• Don’t overcook the lasagna noodles as they will continue to cook in the oven.
• Allow the lasagna rolls to cool slightly before serving to prevent them from falling apart.

Optional Ingredients:

• Add diced onions or bell peppers to the mushroom filling for extra flavor.
• Sprinkle vegan cheese on top of the lasagna rolls before baking for a cheesy finish.

Serving Suggestions:

• Serve the lasagna rolls with a side salad dressed with balsamic vinaigrette for a complete meal.
• Pair with roasted vegetables such as zucchini, eggplant, or bell peppers for added color and nutrition.

Nutrient Information (per serving):

• Calories: 320
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 400mg
• Total Carbohydrates: 45g
• Dietary Fiber: 6g
• Sugars: 6g
• Protein: 18g

Saving Leftovers:

• Store leftover lasagna rolls in an airtight container in the refrigerator for up to 3 days.
• To reheat, place individual servings in the microwave or oven until heated through.

Origin and History:

Lasagna, originating from Italy, has been a beloved dish for centuries.

Traditional lasagna typically includes layers of pasta, meat sauce, and cheese. However, creative variations like this vegan mushroom lasagna rolls recipe offer a modern twist on the classic dish, catering to a diverse range of dietary preferences.

Vegan Mushroom Lasagna Rolls

Yum! These lasagna rolls are a delightful fusion of flavors and textures, perfect for a cozy dinner or special occasion. With nutrient-rich ingredients and simple preparation steps, this recipe is sure to become a favorite in your plant-based repertoire.

Enjoy the satisfaction of rolling up each lasagna noodle and then…

Savor the delicious taste of this wholesome dish!

A vegan recipe is a rare thing around here (sorry folks!) but we have many more Italian and Vegetarian recipes! Please check them out!