Vegan Lasagna Roll Ups
Ingredients
- 1/2 tbsp oil
- 1 onion diced
- 3 garlic cloves minced
- One small can mushrooms sliced
- 1/2 tbsp soy sauce (gluten-free if needed)
- 100 g (3.5 oz) fresh spinach
- 360 g (1 1/2 cups) marinara sauce
- 6-8 lasagna noodles (regular or gluten-free)
- 400 g (1 2/3 cups) hummus
- 1/2 tsp cumin (optional)
- 1/2 tsp paprika (optional)
- A few tbsp lemon juice (optional)
- Salt and black pepper to taste
- 200 g (7 oz) vegan cheese
Preparation
Cook the lasagna noodles in a large pot filled with boiling water and salt according to package directions or until al dente.
Ladle about 1/2 cup marinara sauce in the bottom of a 9×6 baking dish and set aside.
While the lasagna noodles cook, heat oil in a pan over medium heat and add the diced onion, garlic, and mushrooms. Sauté for about 4 minutes. Then add soy sauce and spinach. Cook for a further 30-60 seconds, then turn off the heat.
Add the hummus and stir with a spoon.
Carefully drain the lasagna noodles and preheat your oven to 360 degrees Fahrenheit (180 degrees Celsius).
Lay cooked noodles on a clean surface and place about 1/4 cup of the hummus-mixture on each noodle and spread it evenly. Roll up each lasagna noodle and place it seam-side down in the baking dish.
Ladle the remaining 1 cup marinara sauce over the lasagna noodles.
Add vegan cheese on top.
Bake for 20-25 minutes and enjoy.
Tips
Depending on the brand of your store-bought hummus, you might need to add more flavor. I added cumin, paprika, salt, black pepper, and lemon juice to taste.
