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Bolognese Lasagna Rolls

Delicious lasagna sheets rolled with creamy vegan ricotta, spinach, and rich jackfruit bolognese, topped with tomato sauce, vegan mozzarella cheese, and fresh basil. Baked to perfection for a comforting Italian-inspired meal.

30–45 min

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INGREDIENTS

  • 1kg Jackfruit in Bolognese sauce
  • 15 Lasagne sheets
  • 150g onion, diced
  • 200g spinach
  • 400g tomato sauce
  • 500g (vegan) ricotta cheese
  • 300g (vegan) mozzarella cheese
  • 300g (vegen) parmesan cheese
  • Fresh basil
  • Black pepper

Chef’s Tip

Product used

Cook

INSTRUCTIONS

  1. Cook the lasagna sheets according to package instructions until flexible and al dente. Lay them flat on a clean surface. Meanwhile, finely chop the fresh basil for garnish. 
  2. Sauté the onion and spinach for 5 minutes until slightly softened.
  3. In a bowl, mix the ricotta with the onion, spinach, half of the mozzarella and season lightly with black pepper. 
  4. Spread a thin layer of ricotta mixture over each lasagna sheet and top with a layer of jackfruit bolognese. Roll each sheet tightly and place them in an oven dish with a thin layer of tomato sauce on the bottom. 
  5. Sprinkle the rolls with the tomato sauce, remaining mozzarella and parmesan cheese. Bake for 12–15 minutes at 200°C until golden and bubbling. Finish with fresh basil.

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