Spinach-Lasagna Rolls – Dairy-Free


by: All-American Vegetarian

This is what we ate for our Valentine's dinner. Made the house all warm and cozy with the delicious smells of sauce and pasta bubbling in the oven. Original blog recipe: http://allamericanvegetarian.blogspot.com/2012/02/recipe-repeat-spinach-lasagna-rolls.html


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serves: 6-8

1 pkg 10-oz frozen chopped spinach, thawed and drained

1 c tofu-ricotta**

3 c prepared tomato sauce

8-12 package lasagna noodles, cooked according to directions

1/2 c shredded vegan mozzarella cheese, optional

Nutrition Facts
Spinach-Lasagna Rolls – Dairy-Free

Servings Per Recipe: 6

Amount per Serving

Calories: 200

  • Total Fat: 9.4 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 836.1 mg
  • Total Carbs: 21.8 g
  •     Dietary Fiber: 5 g
  •     Sugars: 8.7 g
  • Protein: 10.9 g

how is this calculated?

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1.  Preheat oven to 350 degrees F. Combine spinach and tofu-ricotta in a bowl. Grease 11x7-inch rectangular baking dish and spread 1 cup sauce on bottom. Set a lasagna noodle on work surface and spread about 1/4 cup spinach-ricotta mixture over noodle. Carefully roll up noodle to enclose filling. Arrange seam-side down in prepared dish. Repeat with remaining noodles. Top with remaining 2 cups sauce and shredded vegan mozzarella, if using.

2.  Cover with parchment paper to prevent sticking and then aluminum foil. Bake about 45 minutes. Take out of oven, remove foil and parchment, and return to oven uncovered. Bake additional 15 minutes until bubbling and cheese melts. You can broil at the end to brown the top a bit. I sautéed chopped mushrooms and onions and added them to the spinach-ricotta mixture. This is a good make-ahead dish.

Cooks' note:
**For my tofu-ricotta recipe, go to: http://allamericanvegetarian.blogspot.com/2011/11/lasagna-2-ways.html

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