I kept seeing several versions of lasagna rolls ups on Pintrest so I thought I would give them a try. I like the portion control and that they not as messy as traditional lasagna. I decided to make a very simple version with just vegan cheese, kale, and spinach. I made my own pasta sauce, but jarred is just fine.
This recipe makes 6 servings.
Lasagna Roll Ups
1 box of lasagna noodles (oven-ready is fine)
4 cups pasta sauce (Try my Mushroom Sauce)
1.5 cup vegan mozzarella cheese, divided into 1 cup and half a cup. (I used Trader Joe’s Vegan Mozzarella Style Shreds)
1 cup kale (I put it in fresh but sauté would be fine too)
1 cup fresh basil
If you noodles have cooking directions, follow them. If you have no-boil kinda, just bring a large pot of water to boil and cook until al dente. Drain and let cool slightly—but do not leave in the colander too long, they will stick together.
Pre-heat the oven to 350 degrees.
Spread a thin layer of pasta sauce on a baking sheet or baking pan.
On a clean surface, separate the noodles and lie them down flat.
Evenly sprinkle about 2 tablespoons on mozzarella evenly over the upside of each noodle.
Next lay a few kale leaves down in an even thing layer over the noodle.
Next lay a few basil leaves down in an even thing layer on top of the kale.
Starting at one end of the noodle, tightly roll the noodle up. It should hold its rolled shape, if not squish it a bit until it stays.
Repeat the previous 4 steps with all the noodles.
Place the roll ups on the baking sheet. Space a bit apart from each other.
Cover the rolls ups with the remaining sauce.
Sprinkle the remaining half cup of mozzarella over the top.
Bake for 15 minutes, until the cheese is melted and slightly golden.
Michael loved these—though I made his with dairy cheese. I think next time I will load them up more, maybe some crumbled tofu and roasted peppers.