This vegan spinach lasagna rolls are a deliciously creamy and cheesy plant- based lasagna dish. They’re a delicious meatless meal that you can make ahead.
A lot of Italian dishes we make have cheese at their center. In addition to finding a good, gluten free & vegan cheese you also have to make sure to find one with a good melting point and harder texture.
For the recipe we used a lot of different plant based cheese brands, because some brands either don't provide a cheese type or in our opinion we just get better results.
Similarly, for this particular recipe you want the sauce to be very creamy.
You won't go wrong using a heavy cream milk like Chobani's Oatmilk.
Chobani Oat, Plain Extra Creamy
Ingredients
- Lasagna sheets - we use Barilla Gluten free brand
- Spinach
- Plant Based Cheeses - Mozzarella, Feta, Parmesan cheese
- Egg Replacer - we use Bob's Red Mill
- All Purpose Gluten Free Flour
- Plant Based Butter
- Nutmeg
- Plant-Based Milk
See recipe card for quantities.
Instructions
Preheat oven to 400°
Begin by cooking the lasagna sheets. Once fully cooked, lay lasagna sheets out on a pan
Oil a pan and add garlic letting it simmer for a minute
Add spinach to the pan bit by bit saute to a reduced size. Remove spinach and strain as much of the liquid out as possible
Set aside to cool wile starting the bechamel sauce
In a medium sized pot, melt the butter, stir gently
Add the flour, stir gentle. Stir in milk and add nutmeg and a little pepper
Let it cook on low for 8 to 10 minutes
Let the sauce simmer on low
Return to the cooled spinach, chopping it into very small pieces
In a medium sized bowl add the egg replacer
Mix in the feta and spinach. Add parmesan cheese and mix lightly
Add mozzarella and a little pepper and mix lightly
Add a good amount of the mix to each lasagna sheet, spreading mix flat across entire sheet
By hand, tightly roll the lasagna
Return to the low simmering bechemal sauce
Add parmesan and mozzarella cheese to the sauce and mix
Spoon some of the mix into a baking dish making sure to coat the bottom and edges completely
One by one place the lasagna rolls into the dish
Coat the rolls with the rest of the sauce
Place into the oven and let it cook for 30 to 35 minutes (if it has a light browning to it that's a good time to take it out)
STORAGE & REHEATING
- To Store. Cool before refrigerating. Store in airtight container. Store in refrigerator for up to 4 days.
- To Reheat. Rewarm leftovers in microwave or in oven at 350 until heated through.
- Can Prepare In Advance.
How To Make Vegan & Gluten-Free Spinach Lasagna Rollata with Bechamel Sauce
Ingredients
Lasagna Rolls
- 8-10 Lasagna sheets - we use Barilla Gluten free brand
- 16 ounces Spinach
- 4 ounces Plant based mozzarella cheese shreds - we like using Daiya brand
- 4 ounces Plant based feta cheese - we use Violife brand
- 3 ounces Plant based parmesan cheese - we use Follow Your Heart
- 3 Garlic cloves quartered
- 1 Egg replacer - we use Bob's Red Mill
- Salt and Pepper to taste
- 2 ounces Extra Virgin Olive Oil
Bechamel Sauce
- 1 cup All-purpose gluten free flour
- 4 ounces Plant based butter - we use Earth Balance
- ⅛ teaspoon Nutmeg - ground
- 4 cups Plant-based Milk - we use Chobani Oat, Plain Extra Creamy
- 2 ounces Plant based mozzarella cheese shreds
- 2 ounces Plant based parmesan cheese
- Salt and Pepper - to taste
Instructions
- Preheat oven to 400°
- Begin by cooking the lasagna sheets
- Once fully cooked, lay lasagna sheets out on a pan
- Oil a pan and add garlic letting it simmer for a minute
- Add spinach to the pan bit by bit saute to a reduced size
- Remove spinach and strain as much of the liquid out as possible
- Set aside to cool wile starting the bechamel sauce
- In a medium sized pot, melt the butter, stir gently
- Add the flour, stir gently
- Stir in milk and add nutmeg and a little pepper
- Let it cook on low for 8 to 10 minutes
- Let the sauce simmer on low
- Return to the cooled spinach, chopping it into very small pieces
- In a medium sized bowl add the egg replacer
- Mix in the feta and spinach
- Add parmesan cheese and mix lightly
- Add mozzarella and a little pepper and mix lightly
- Add a good amount of the mix to each lasagna sheet, spreading mix flat across entire sheet
- By hand, tightly roll the lasagna
- Return to the low simmering bechemal sauce
- Add parmesan cheese to the sauce and mix
- Add mozzarella cheese to the sauce and mix
- Spoon some of the mix into a baking dish making sure to coat the bottom and edges completely
- One by one place the lasagna rolls into the dish
- Coat the rolls with the rest of the sauce
- Place into the oven and let it cook for 30 to 35 minutes (if it has a light browning to it that's a good time to take it out)
- Serve an enjoy!
Nutrition
If you give this gluten-free vegan recipe a try, let us know!
Leave a comment, or take a picture and tag and us on Instagram #thevgnway and be sure to check out more of our plant-based gluten-free breakfast recipes
Live Love and Eat Good Food!
The Vgn Way
paula b
this is a long recipe to make but it's so damn good!