Dairy Free Spinach and Artichoke Lasagna Roll Ups

Hello everyone and welcome back, I hope you all had a wonderful Thanksgiving! I did a lot of cooking and needed a few days to recover but now I am back with a new recipe. Over the weekend I didn’t feel like cooking, having leftovers or ordering take out so I stopped by Trader Joe’s. While I was there I noticed there are a ton of vegan and dairy free options available, and while I enjoy cheese very much, I also know that many people are lactose intolerant.

Experts says that about 65-70% of all adults have some level of lactose intolerance, so what exactly is lactose intolerance? Lactose intolerance is a common condition caused by your bodies decreased ability to digest lactose, which is a sugar found in dairy products. Symptoms of lactose intolerance includes abdominal pain, bloating, diarrhea, gas and nausea.

I picked out the Vegan Cream Cheese alternative because I know that cream cheese, like most soft cheeses, are high in lactose. I also grabbed a bag of Almond Mozzarella Style Shreds, they are not vegan, though there is a vegan option available. I really enjoyed the flavor and texture of the cream cheese, it was creamy and tangy was easy to combine with the spinach and artichokes. The mozzarella shreds melted nicely on the tops of the roll ups and had a pleasant flavor and texture.

I hope you give this recipe a try and if you do, please rate and review!

Yield: 4

Author: Telly

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Spinach and Artichoke Lasagna Roll Ups

These creamy spinach and artichoke lasagna roll ups are so good you won't believe they're dairy free!

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

Ingredients US Metric

• 1 teaspoon coconut oil
• 1/2 cup sweet onions, chopped
• 10 oz. frozen chopped spinach, defrosted and drained
• 1 cup marinated artichoke hearts, chopped
• 4 cloves garlic, minced
• 8 oz. Trader Joe's Vegan Cream Cheese Alternative, room temperature
• 1 cup Trader Joe's Almond Mozzarella Style Shreds
• 2 14.5 oz. cans fire roasted tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon Italian seasoning
• 8 lasagna noodles, cooked

Instructions

1. Preheat oven to 375F
2. Heat coconut oil over medium heat in a large skillet.
3. Add the onions and sauté until the onions are softened, about 5 minutes.
4. Add the spinach and artichoke hearts and heat through, about 4 minutes.
5. Add the garlic and cook until fragrant, 1 minute or so.
6. In a large bowl place the cream cheese alternative and almond mozzarella shreds.
7. Pour the vegetables over the cheeses and stir until well combined.. Set aside in a medium bowl.
8. Wipe out the pan and heat over medium.
9. Add the tomatoes, tomato paste, Italian seasoning and a pinch of salt and simmer until thickened, about 20 minutes.
10. Grease a 9x9 pan.
11. Add about half a cup of the sauce to the bottom of the pan, enough to cover the bottom of the pan.
12. Lay the cooked lasagna noodles vertically a clean counter top or cutting board.
13. Spread enough of the filling to cover the noodle.
14. Taking one end, carefully roll the noodle slowly away from you.
15. Place the lasagna roll into the pan, with the seam side down.
16. Cover the rolls with the remaining sauce and sprinkle with the remaining mozzarella shreds.
17. Cover the pan with foil and bake for 30 minutes or until the shreds have melted and the sauce is bubbly.