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Lasagne rolls

Lasagne rolls


Sheets of pasta rolled into tubes, filled with a mushroom ragout and a creamy sauce, then topped with herby, garlicky breadcrumbs – delicious, and vegan too!

  • Feeds 4 Feeds 4
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    2257kj 538kcal
  • Fat
    Med 26%
  • Saturates
    Low 26%
  • Sugar
    Low 11%
  • Salt
    Low 13%

% of adult’s reference intake | Carbohydrates per serving : 72g


  • 2 tbsp Co-op olive oil
  • 1 small onion, halved
  • 250g chestnut mushrooms
  • 1 celery stick, roughly chopped
  • 1 carrot, cut into chunks
  • 2 garlic cloves
  • 100ml vegan red wine (we used Co-op South African red wine)
  • 400g can Co-op Italian chopped tomatoes
  • 30g dairy free spread
  • 30g Co-op plain flour
  • 500ml almond drink
  • 50g vegan cheese alternative, grated
  • 16 Co-op lasagne sheets
  • 30g Co-op farmhouse white loaf, torn
  • ½ x 25g pack flat leaf parsley, finely chopped


  1. Heat 1 tbsp of the oil in a frying pan over a high heat
  2. In a food processor, whizz the onion, mushrooms, celery, carrot and 1 garlic clove until finely chopped
  3. Fry for 12-15 mins, stirring occasionally, until golden
  4. Stir in the wine, then cook for a further 2-3 mins, until the liquid has been absorbed
  5. Add the chopped tomatoes, along with 200ml water
  6. Season, bring to a boil, then reduce the heat and simmer for 30 mins.

To make the sauce:

  1. Melt the spread in a saucepan over a medium heat, add the flour, stir until smooth, then cook for 1 minute
  2. Gradually add the almond drink, stirring continuously
  3. Bring to the boil, then simmer for 5 mins, until thickened
  4. Add the vegan cheese alternative and season. Preheat the oven to 200°C/fan 180°C/Gas 6
  5. Cook the lasagne sheets in a large pan of boiling water for 7 mins
  6. Drain well and separate the sheets
  7. Spoon a little of the mushroom mixture and sauce into the centre of each sheet of pasta, then roll it from the shortest side into a tube and cut in half widthways
  8. Arrange the rolls in a round dish, 20cm in diameter (a cake tin works well here)
  9. Repeat to use up the remaining lasagne and filling, and most of the sauce
  10. Spoon the rest of the sauce over the top of the rolls, then bake in the oven for 30 mins, until golden
  11. Whizz together the torn bread and remaining garlic clove until you have fine crumbs
  12. Heat the rest of the olive oil in a small saucepan over a medium-high heat and fry the breadcrumbs for 3-5 mins, stirring frequently, until golden
  13. Remove from the heat and stir through the parsley
  14. Once the lasagne rolls are cooked, sprinkle the crispy breadcrumbs over the top before serving

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