Lasagna Roll-Ups with Spinach Ricotta and Beyond Beefy Crumble Bolognese Sauce height=

Lasagna Roll-Ups with Spinach Ricotta and Beyond Beefy Crumble Bolognese Sauce

Prep Time
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Products included in this recipe


For the Bolognese Sauce:

-1 oz olive oil

-16 oz Beyond Meat Crumbles

-1/2 pound yellow onions, diced

-4 oz carrots, diced

-4 oz celery stalks, diced

-3 garlic cloves, minced

-6 oz dry white wine

-28 oz tomato puree

-28 oz canned diced tomato

-1 tablespoon fresh oregano, minced

-1 cup vegetable stock

-Salt and Pepper to taste

For the Vegan Ricotta: (makes 4 cups)

-12 oz extra firm tofu, drained

-2 tbsp extra virgin olive oil

-2 tsp fresh lemon juice

-1 tsp fresh oregano

-1/4 tsp black pepper

-1 medium shallot, minced

-1 1/2 tsp salt

-4 cloves garlic, minced

-3 cups fresh spinach

-1/4 cup fresh basil

-1/4 cup nutritional yeast flakes

For the Lasagna:

-8 sheets of Lasagna Noodles (about 5x14 in size)

-1 lb vegan ricotta cheese

-8 oz vegan mozzarella, grated

-4 oz grated vegan parmesan cheese

For the Béchamel Sauce: (makes about 1 cup)

-1/2 ounce vegan butter

-1 ounce onion, small dice

-1/2 ounce flour

-8 fl. oz almond milk

-1 clove


For the bolognese:

-Heat 1oz oil in heavy bottomed pot, add ground meat crumble and turn up heat to carmelize. Then add onions, carrots, celery and garlic. Reduce heat to sweat vegetables until tender and translucent. Deglaze with white wine, scrape up the browned bits. Add diced & pureed tomatoes, the oregano and stock. Season to taste, reduce heat and simmer for 30 minutes.

For the lasagna:

-In a 9x13 pan place about 2 cups of the sauce in the bottom of the pan.

-Place 2 Lasagna noodles on top, then 1/2 of the ricotta cheese. Lay out a noodle and spread a layer of the ricotta cheese on the noodle, then add a thin layer of sauce. Roll the noodle up and place seam side down in the pan. Top it all off with the extra sauce, grated vegan mozzarella and parmesan. Drizzle with Bechamel sauce as desired.

For the béchamel:

-Melt the butter in a small sauce pan. Add onions and sweat until they are translucent. Add the flour. Stir with a wooden spoon and continue to cook over a low flame until a white roux is achieved and flour taste has cooked out (about 2 minutes).

-Slowly drizzle in the milk. Whisk constantly to ensure that there are no lumps.

-Add in the clove, bay leaf and nutmeg. Bring the mixture to a simmer and continue to cook and whisk for 5-8 minutes or until the sauce has reached nappe consistency. Strain through a fine-mesh sieve or a chinois.


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