Gluten-free Vegan Spinach Lasagna Lasagne Rolls Recipe
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Partial amounts of Vegan Parmesan and Pine Nut Ricotta
handful Toasted pine nuts

Preheat oven to 350 F.

Boil vegan pasta, rinse in cold water and drain as directed in recipe.

In a medium size dish, put a thin layer vegan red lentil bolognese sauce on the bottom. Then take a medium-sized rectangle of vegan spinach pasta and create a roll, filling with bolognese sauce, a dash of bechamel, and sprinking of vegan parmesan. Continue to create rolls (as if you were making enchiladas) with the same fillings. When the pan is full of these lasagna rolls, top with a thin layer bechamel sauce, pine nut ricotta, a sprinkling of vegan parmesan along the center of the rolls, and finally, toasted pine nuts.

Cover pan with aluminum foil and bake for 30 minutes. Remove foil and bake for 10-15 more minutes, or until pine nut ricotta starts to brown.


To our surprise, we enjoyed this recipe even more than the non-vegan version. Even DH said it was the yummiest- and he’s a tough sell. I’ll totally make this again.