Spinach Artichoke Alfredo Roll Ups

Ingredients

Lasagna
1 package lasagna noodles

Spinach Artichoke Filling
1 tbsp olive oil
1 tbsp vegan butter
3 cups fresh spinach or 1 bag frozen spinach thawed and drained
1 can artichoke hearts drained and chopped
1 cup mushrooms diced
1 small onion finely chopped
3 cloves garlic minced
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp black pepper
1 cup vegan shredded cheese mozzarella and cheddar blend
½ cup vegan sour cream
¾ cup plain coconut milk

Cauliflower Alfredo Sauce
1 medium head cauliflower cooked until tender
½ cup vegetable broth
2 tbsp olive oil
3 cloves garlic minced
½ cup plain unsweetened almond milk
2 tbsp nutritional yeast
1 tbsp fresh lemon juice
½ tsp garlic powder
½ tsp onion powder
Sea salt to taste
Black pepper to taste

Instructions

Preheat oven to 350 degrees

Cook lasagna noodles according to package instructions until tender. Drain and set aside

Heat olive oil and vegan butter in a pan over medium heat. Add onion and garlic. Cook until softened

Add mushrooms and cook until tender

Add spinach and cook until wilted or heated through if using frozen

Stir in chopped artichokes, garlic powder, onion powder, salt, and black pepper

Remove from heat and mix in vegan cheese, sour cream, and coconut milk. Stir until combined and creamy

To make the sauce, blend cooked cauliflower, vegetable broth, olive oil, garlic, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper until smooth

Spread a layer of cauliflower alfredo sauce on the bottom of a baking dish

Lay out cooked lasagna noodles and spread spinach artichoke filling evenly across each noodle

Roll each noodle and place seam side down in the baking dish

Pour remaining alfredo sauce over the top and add additional cheese if desired

Bake until heated through and bubbly

Serve warm