Hello there! I´m so happy to bring you this Vegan lasagna rolls! I am a vegetarian, but I have to admit it´s true that there is not excuse to not be Vegan. This lasagna was so easy to make with ingredients super easy to find. I don’t like to do advertisements, but I do like to make live easier for you, so this lasagna pasta without eggs, dairy and GMOs, I found it in Mercadona and the vegan cheese and cream in a herbalist store in Carrefour. It´s very clear that be Vegan now it´s within everyone’s reach, as you can find vegan products so easily in very common supermarkets here in spain as the two I have just mentioned.
I hope that you enjoy making this recipe as much as I did.
150 gr boiled and drained spinach
250 gr of gluten-free lasagna
200 gr of mozzarella style vegan cheese in slices + 100 gr extra.
200 gr of grated mozzarella style cheese
1 cup of vegan soy cream
For the sauce:
1 teaspoon of coconut oil
1 clove of garlic
4 fresh basil leaves
1 cup of tomato sauce
salt, pepper and oregano to taste
First we will make the sauce. In a frying pan heat the coconut oil and sauté the chopped garlic in it, without letting it burn. When the garlic is a little transparent add the tomato sauce, incorporate the basil leaves and season with salt, pepper and oregano. Set aside.
Peel the zucchini and with the potato peeler take out thin strips of it. Set aside.
Boil the lasagne in boiling water with salt and oil. Once ready, drain them and put them in cold water so that they don´t stick each other.
Let set the rolls!
Cover the bottom of a rectangular ovenproof pan with a little tomato sauce and soy vegan cream. Put aside.
Take one lasagna and in the top put a little of the tomato sauce and a little vegan soy cream. Then put two strips of the zucchini, on top of that put the spinach and on top of that put a slice of vegan mozzarella cheese. Roll the lasagna carefully and place the roll in the ovenproof pan. Continue until you have all the rolls done.
When the lasagna rolls are already assembled and placed in the oven pan, cover them with the grated mozzarella vegan cheese and on top cover with the extra mozzarella vegan cheese in slices.
Bake at 200º C (392º F) for 25 minutes.
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