5 from 1 vote
Vegan Eggplant Bean Lasagna Rolls
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
A deliciously hearty and filling vegan, egg-free, dairy-free, nut-free dish that can also be made gluten-free with gluten-free lasagna noodles. Make ahead or on the day itself!
Course: Main Course
Cuisine: Vegan
Servings: 5 people (makes 12 lasagna rolls)
Calories: 413 kcal
Author: @dietitian_mom
Ingredients
  • 12 lasagna noodles
  • 1 19 ounce can (or 540 mL) of white cannelloni kidney beans, drained and rinsed (or about 1 3/4 cups of cooked beans)
  • 3 large garlic cloves (minced)
  • ½ tablespoon olive oil (or other vegetable oil)
  • 1 large tomato (chopped)
  • 2 teaspoons dried basil (or 3 tablespoons fresh chopped basil)
  • 2 cups diced raw eggplant [200 g]
  • 2 cups diced raw white button mushrooms [134 g] (or Cremini mushrooms)
  • 1 cup chopped raw baby spinach/kale leaves [25 g] (or use regular diced spinach or kale leaves)
  • ½ cup tomato-based pasta sauce [120 mL]
  • ½ cup fortified unflavored soy milk (or other fortified unflavored plant-based milk)
  • ½ teaspoon ground black pepper
  • ½ teaspoon oregano
  • 1 ½ cups vegan ‘cheese’ shreds (I used Daiya brand)
  • ½ teaspoon salt (add more if desired)
Instructions
  1. Set the oven on ‘Broil’ function (high setting).
  2. Boil water in a pot and then put the lasagna noodles into the boiling water. Cook, with the pot uncovered, for 10 -12 minutes. Then remove the lasagna noodles and place them immediately into a pot of cold water to stop the cooking process.

  3. While the lasagna is cooking, mince the garlic cloves, chop up all the vegetables and prepare the bean mixture (see next step).

  4. Drain and rinse the canned beans, then mash the beans with a fork or potato masher into a coarse texture. Mix in the ½ cup of the pasta sauce. Alternatively use 1 3/4 cups of cooked beans in this recipe.

  5. Heat the half tablespoon of olive oil in a large pot on a medium heat setting. Sauté the minced garlic in this oil for a minute or two, then add in the chopped tomato and dried or fresh chopped basil. Sauté this mixture for about 2 minutes, covering the pot with a lid to prevent splatters if necessary.

  6. Add into the pot the diced eggplant, mushrooms, and mashed bean pasta sauce mixture. Stir to combine and let cook for 2-3 minutes. Turn down the stove heat setting if needed to maintain a gentle simmering.

  7. Add in the measured amount of fortified plant-based milk, pepper, oregano, spinach/kale leaves and salt. Stir this mixture together and let it cook for another 5 - 7 minutes until heated through. Taste and adjust seasonings as desired. Then turn off the stove heat setting and move the pot to a cool burner.

  8. Drain the cold water from the lasagna noodles. Spread the lasagna noodles in a large baking dish or baking sheet. Smear a thin layer of the bean filling onto each lasagna noodle, then top with some vegan ‘cheese’ shreds before rolling up each noodle. Sprinkle more vegan ‘cheese’ shreds on top if desired.

  9. Broil in the oven for 5-6 minutes (watch carefully so that the top doesn’t get overcooked/burnt!). Remove from the oven and let cool a few minutes before serving.

Recipe Notes

If you use home cooked beans or unsalted canned beans in this recipe, you may need to add a little bit more salt into this recipe than what is called for. Taste and adjust seasonings as desired.

Nutrition Facts
Vegan Eggplant Bean Lasagna Rolls
Amount Per Serving
Calories 413 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Sodium 720mg31%
Potassium 595mg17%
Carbohydrates 66g22%
Fiber 6g25%
Sugar 6g7%
Protein 13g26%
Vitamin A 1022IU20%
Vitamin C 10mg12%
Calcium 99mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.