Vegan Eggplant Lasagna Rolls

The veganaut and I are on a roll this week! Here is another borrowed recipe from one of my favorite bloggers out there: Vegan eggplant and pine nut rolled lasagna courtesy of VeganYumYum. I had asked the veganaut the other night what was an ingredient he wanted me to cook with, and his answer was pine nuts. A fine answer indeed if you ask me. So I made this tried and true recipe for him which as always was a hit.

The modifications I made this time: I used spinach and some cooked mushrooms in the lasagna along with the eggplant. I will comment that the recipe itself only makes enough pine nut pesto to make 6 rolls, so in the future I will make 3-4x the amount of pine nut pesto.


What did I do instead with the massive amount of other leftovers? I threw together a two layer lasagna that went like this:

  • marinara sauce
  • noodles
  • spinach and mushrooms
  • marinara sauce
  • daiya mozzarella
  • noodles
  • fried eggplant strips
  • sauce
  • daiya mozzarella

I baked this at the same time as the lasagna rolls and had a handful of tupperware containers for left overs for the week!


One thought on “Vegan Eggplant Lasagna Rolls

  1. Thank you so much for sharing this! I’ve been vegan for 3 months and have been searching all this time for the perfect lasagne recipe! And if that wasn’t good enough, eggplant is part of this dish! ❤

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