If you’re anything like I am with the start of the new school year – I LOVE to cook, but I just feel like I don’t have the time to create delicious meals every day of the week! Being a single guy – making a huge dish of lasagna roll ups means that I can freeze a few and throw the rest in the fridge to enjoy for the rest of the week – total win!
Side Note: You can still expect another awesome recipe coming later this week – I’m planning out some Asian Inspired Orange Tofu – YUM!
As if that wasn’t enough – lasagna roll ups are super fun and easy to make – and filling them up with greens makes for a healthy and delicious meal that I can enjoy guilt free! These lasagna rolls are packed with greens, proteins, and a whole bunch of flavor.
Now this week I even pulled a play right out of the Semi-Homemade Handbook (while staying completely vegan of course!) to make this recipe even easier. In addition to have a ridiculously fun time rolling up lasagna noodles, using an accidentally vegan pasta sauce from the store made the entire process even simpler!
So while I’m pulling my hair out this week trying to understand Chemistry – I’m going to be chowing down on some spinach packed lasagna! While I’m not entirely THRILLED with the picture – I’m very pleased with the flavor – so please don’t mind the shoddy photos – I’m STILL learning – hard to believe I’ve only had this camera just over a month!
- !Lasagna Roll-Ups
- 1 Box Lasagna Noodles
- 2 Jars Accidentally Vegan Pasta Sauce - or ~6 Cups Homemade
- 8 oz Mushrooms, Button or Cremini
- !Spinach Ricotta
- 1 Block Firm Tofu, Pressed & Drained
- 2 Handfuls Fresh Spinach, 2-3 cups
- ½ Cup Nutritional Yeast
- 1 Tbsp Maple Syrup
- 1 tsp Lemon Juice
- 1 tsp Salt
- 1 tsp Garlic Powder
- Dash of Pepper
- Bring a pot of water to a rolling boil.
- Place the lasagna noodles (12-15 of them) into the pot, being sure not to let them break. Allow them to cook for 10-14 minutes, until malleable enough to roll. (Be sure to run them under cold water after they are done to prevent further cook and make it so you can roll them up without burning your hands!)
- While the noodles are cooking, place all the ingredients for the Spinach Ricotta into a blender and combine well.
- In a food processor, break the mushrooms down to your desired size - I did small ground meal like chunks. They are going to act like a ground meat in the sauce.
- In a large baking dish, pour a thin layer of sauce to prevent the roll ups from sticking.
- Mix the mushrooms with about ⅓ of your sauce to create the filling.
- To create the roll ups, spread a thin layer of the spinach ricotta, and a thin layer of the mushroom pasta sauce across ½-2/3 of one lasagna noodle. Roll it up and place them in the baking dish.
- Repeat until you run out of filling - depending on how much filling you use in each one you can get 12-15 roll ups!
- Cover the roll-ups in the dish with sauce, you don't have to use all the sauce - just make sure to use enough so the tops of the roll ups won't dry up in the oven.
- Bake at 350 degrees for 25 minutes.
Try using jumbo shells and create spinach ricotta stuffed shells instead of lasagna!
You don't have to make roll ups, feel free to create a full blown lasagna!
Do you like making a big dish at the beginning of the week to enjoy hassle free for the entire week?
What’s your go to “bulk meal”?
What other “traditional” family meals would you like to see go vegan?