Go Back Email Link
–+ servings
Vegan Spinach Lasagne Rolls in a white and blue enamel oven dish
Print Recipe
No ratings yet

Vegan Spinach and Ricotta Lasagne Rolls

These Vegan Spinach and Ricotta Lasagne Rolls are a quick and easy way of making lasagne without all the washing up.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: baby spinach, balsamic vinegar, garlic, lasagne sheets, mixed herbs, nutmeg, olive oil, onion, passata, tomato puree, vegan butter, vegan mozzarella, vegan ricotta
Servings: 4 people
Calories: 769.48kcal

Ingredients

For the sauce

  • 1 tablespoon olive oil
  • 1 white onion diced
  • 2 cloves garlic crushed
  • 750 g passata
  • 1 tablespoon tomato puree
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon mixed herbs
  • Salt and pepper to taste

For the filling

  • 400 g spinach
  • 1 tablespoon vegan butter
  • 375 g vegan ricotta
  • 50 g vegan parmesan grated
  • 1 teaspoon nutmeg grated

To assemble

  • 6 fresh vegan lasagne sheets or dried sheets that have been pre-cooked to soften them
  • 125 g vegan mozzarella
US Customary - Metric

Instructions

  • Preheat the oven to 200°C (gas mark 6).
  • Heat the olive oil in a large pan and add the onion along with a good pinch of salt.
  • Cook the onion on a medium heat for 10 minutes until soft.
  • Add the garlic and cook for a further minute, stirring frequently to ensure the garlic doesn't catch. Add the passata, tomato puree, balsamic vinegar and mixed herbs and simmer for 20 minutes.
  • Taste and add salt and/or pepper as required.
  • At the same time, wilt the spinach in a dry pan with the vegan butter.
  • Drain any excess liquid and roughly chop before placing into a mixing bowl.
  • Add the vegan ricotta to the bowl with a the freshly-grated nutmeg and season to taste.
  • Once the tomato sauce has begun to thicken, pour it into a large oven dish.
  • Lay out each lasagne sheet and spread the spinach and vegan ricotta mix over the whole length of the sheet.
  • Roll each one up and place into the oven dish.
  • Top with the mozzarella and bake for a further 25-30 minutes until the vegan cheese is bubbling and golden.

Nutrition

Calories: 769.48kcal | Carbohydrates: 76.68g | Protein: 25.29g | Fat: 45.33g | Saturated Fat: 14.91g | Polyunsaturated Fat: 1.99g | Monounsaturated Fat: 4.67g | Trans Fat: 0.01g | Cholesterol: 54.49mg | Sodium: 1050.16mg | Potassium: 1581.9mg | Fiber: 13.67g | Sugar: 14.7g | Vitamin A: 10699.99IU | Vitamin C: 52.25mg | Calcium: 386.16mg | Iron: 10.04mg