Vegan White Mushroom Lasagna Rolls

These Vegan White Mushroom Lasagna Rolls are a creamy, comforting twist on a classic Italian dish. Filled with savory mushrooms, nutty pesto, and hearty walnut “sausage,” they’re rolled in tender pasta sheets and topped with a luscious roasted garlic sauce. It’s an indulgent yet plant-based meal perfect for dinner or special occasions.

Why You’ll Love This Recipe

I love this recipe because it delivers all the richness of a traditional lasagna without any dairy or meat. The mushrooms add depth and umami, the walnut meat gives a satisfying texture, and the creamy roasted garlic sauce ties everything together beautifully. It’s elegant, wholesome, and bursting with flavor.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Mushrooms:
3 cups chopped mushrooms (I use a blend of shiitake and cremini)
1/2 large onion, diced
1 Tbsp olive oil
1/2 tsp sea salt
1/2 tsp black pepper

For the Lasagna:
12 lasagna noodles
1 batch vegan pesto
1 batch sausage-style walnut meat
1 batch creamy roasted garlic sauce

Directions

1. Cook the noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain and lay the noodles flat on a parchment-lined surface to prevent sticking.
2. Prepare the mushrooms: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2–3 minutes until translucent. Add the chopped mushrooms, sea salt, and black pepper, and cook until the mushrooms release their moisture and become golden, about 6–8 minutes. Remove from heat and let cool slightly.
3. Assemble the filling: In a bowl, combine the cooked mushroom mixture with the vegan pesto and sausage-style walnut meat. Mix until evenly blended.
4. Roll the lasagna: Spread a thin layer of creamy roasted garlic sauce over the bottom of a baking dish. Take one noodle at a time, spoon a few tablespoons of the filling along its length, then roll it up gently. Place each roll seam-side down in the prepared dish.
5. Top and bake: Spoon more creamy roasted garlic sauce over the rolls, spreading it evenly. Cover the dish with foil and bake at 375°F (190°C) for 20–25 minutes, until heated through and bubbling at the edges.
6. Serve: Let the rolls rest for 5 minutes before serving. Garnish with extra pesto, a sprinkle of chopped herbs, or crushed walnuts if desired.

Servings and Timing

This recipe yields 4 to 6 servings, depending on portion size.
Preparation time: ~20 minutes
Cooking time: ~25 minutes
Total time: ~45 minutes

Variations

• I sometimes add a handful of spinach or kale to the mushroom filling for extra greens.
• For a nut-free version, I use sunflower seed pesto and replace the walnut meat with lentil-based crumbles.
• I like mixing different mushroom varieties such as oyster or portobello for deeper flavor.
• To make it even creamier, I drizzle a bit of vegan béchamel over the rolls before baking.
• I’ve also made this dish gluten-free using rice lasagna noodles.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the lasagna rolls with foil and bake at 350°F (175°C) until warmed through, about 15–20 minutes. They can also be microwaved in short intervals with a splash of plant-based milk to keep the sauce creamy.

FAQs

What kind of mushrooms work best?

I like using a mix of shiitake, cremini, and oyster mushrooms for their different textures and umami depth.

Can I make this recipe ahead of time?

Yes. I assemble the rolls up to a day in advance, cover, and refrigerate. I bake them just before serving.

How do I make vegan pesto?

I blend basil, garlic, olive oil, lemon juice, nutritional yeast, and walnuts or pine nuts until smooth. It’s creamy and flavorful without cheese.

What is sausage-style walnut meat?

It’s a plant-based mixture made from ground walnuts, soy sauce, and spices like fennel and smoked paprika. It mimics the texture and flavor of Italian sausage.

Can I use store-bought vegan pesto and sauce?

Absolutely. I use high-quality store-bought versions when I want to save time, and they still taste great.

Can I freeze the lasagna rolls?

Yes. I freeze the baked rolls in a freezer-safe container for up to 2 months. I thaw overnight in the fridge before reheating.

What’s the best plant milk for the sauce?

I prefer unsweetened almond or oat milk for a smooth texture and mild flavor.

Can I make this without oil?

Yes. I sauté the onions and mushrooms in a splash of vegetable broth instead of olive oil for an oil-free option.

How do I prevent the noodles from tearing?

I cook them until just al dente and handle them gently when rolling. Laying them flat after draining prevents sticking and tearing.

What can I serve with these lasagna rolls?

I like serving them with a fresh green salad, roasted vegetables, or garlic bread for a complete meal.

Conclusion

These Vegan White Mushroom Lasagna Rolls are a comforting and flavorful way to enjoy plant-based comfort food. The earthy mushrooms, creamy sauce, and savory pesto filling come together in a dish that feels indulgent yet wholesome. I love making it when I want something cozy, elegant, and 100% vegan.

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