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Home » Casseroles

SPINACH LASAGNA ROLLS WITH BECHAMEL SAUCE

Published: Aug 1, 2020 · Modified: Jul 7, 2021 by Nija Clark Leave a Comment

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This is a deliciously creamy and cheesy plant- based lasagna dish filling and wonderfully gluten-free.

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.

  • Daiya Mozzarella
  • Violife Feta
  • Follow Your Heart Parmesan

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

How To Make Vegan & Gluten-Free Spinach Lasagna Rollata with Bechamel Sauce

Nija Clark
Print Recipe Pin Recipe
Cuisine Italian

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!
Tried this recipe?Mention @vgnway or tag #thevgnway!

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 

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