Spring Veggie Hummus Lasagna Roll-Ups, Vegan + Comfort food

Plan for: 50 minutes
Yield: 6 servings

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  • 1 15oz tub of HOPE Sea Salt & Olive Oil Hummus
  • 12 lasagna noodles
  • 1 zucchini, finely diced
  • ½ onion, finely diced
  • ½ C mushrooms, diced
  • 2 garlic cloves, finely diced
  • 2 carrots, peeled and finely diced
  • 1 C fresh spinach
  • 10oz Vegan Mozzarella Cheese (we used a combination of Miyoko’s liquid mozzarella and Vegan brand shredded mozzarella!)
  • 1 24oz jar of marinara sauce, or homemade


  1. Cook lasagna noodles until al dente, about 9 min.
  2. Make the filling: sauté onion, garlic, zucchini, carrots, and mushrooms over medium heat until softened, about 4-5 min. Remove from heat. Stir in spinach. In a medium size bowl add 15oz of HOPE Sea Salt & Olive Oil hummus, mix in the cooked vegetables and stir to combine.
  3. Spread an even layer of marinara sauce across the bottom of a casserole dish. (about ½ a cup).
    Lay the cooked noodles onto a clean surface. Add a spoonful, about 2-3 tablespoons, of hummus filling onto each noodle, evenly covering. Roll the noodles tightly and arrange in the casserole dish.
  4. Cover with additional marinara sauce and vegan mozzarella cheese. Bake at 375 for about 35 min, or until warm and bubbly.

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