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spinach and mushroom vegan rotolo by Cook Veggielicious

Spinach and mushroom vegan rotolo

Vegan comfort food at its best, this spinach and mushroom vegan rotolo is hearty, satisfying and packed full of flavour.
Course Main Course
Cuisine Italian, Vegan
Keyword vegan rotolo
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Calories 440kcal
Author Cook Veggielicious


For the cashew sauce

  • 125 g cashew nuts soaked in hot water for 30 minutes
  • 1 tablespoon nutritional yeast
  • 115 ml water

For the spinach and mushroom mixture

  • 1 large onion chopped
  • 3 cloves garlic crushed
  • 250 g sliced mushrooms
  • 150 g baby spinach leaves washed and shredded
  • 400 g tinned chopped tomatoes 1 standard UK-sized tin

For the tomato and cheese sauce

  • 400 g tinned chopped tomatoes 1 standard UK-sized tin
  • 1 tablespoon tomato puree
  • 200 g vegan cheese block cut into cubes
  • Olive oil

For the rotolo

  • 2-3 tablespoons grated vegan cheese
  • 250 g dried lasagne sheets vegan
  • Salt and pepper
  • 1 tablespoon dried oregano


  • Heat 2 tbsp olive oil in a frying pan. Fry the onions until soft. Then add the garlic and the chopped mushrooms, and season with salt and pepper.
  • Sauté until the mushrooms are softening. Add the shredded spinach and continue to cook for a couple of minutes until it wilts. Add 1 tin of chopped tomatoes and simmer for five minutes.
  • Drain the cashews and blend with 115ml water and 1 tbsp nutritional yeast until you have a creamy sauce.
  • Season with salt and pepper, then add half to the mushroom mixture in the pan and cook for 1 min. Set aside.
  • Heat up 1 tbsp olive oil in a separate pan. Add the chopped tomatoes and tomato puree and stir well. Add the oregano and cook until the sauce thickens. Season with salt and pepper. Add the cubes of vegan cheese. Stir well, remove from the heat and set aside.
  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  • Boil a large saucepan of water and prepare a large bowl of iced water. Cook the lasagne sheets until al dente (around 10 minutes), then drain and drop into the iced water.
  • Just before the lasagne is cooked spread some of the tomato sauce onto the bottom of a greased baking dish.
  • Remove the sheets from the iced water, separate and spread out on kitchen towel. Pay dry then transfer to a chopping board and cut in half, lengthways so you have two long strips.
  • Spread some of the mushroom mixture onto the sheets, rolling up from the short end. Cut in half with a sharp knife and place in the baking dish with the cut side facing up.
  • Fill the gaps between each roll with the remaining tomato sauce and cashew cheese sauce and sprinkle over the grated cheese.
  • Bake for 20 minutes until the sauce is bubbling and the cheese has melted.


Calories: 440kcal | Carbohydrates: 58g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Sodium: 580mg | Potassium: 833mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2529IU | Vitamin C: 23mg | Calcium: 131mg | Iron: 5mg