"Chickin" Lasagna Roll Ups

I decided to have a little bit of fun with lasagna noodles last night and ended up with this glorious dish. Filled with jackfruit, artichoke and spinach, you will definitely get all of your veggies servings for the day with this dish. Plus, the punch of spiciness makes the lasagna even more flavorful and stand out. 


1 box of lasagna noodles (gluten free or wheat)

1 can jackfruit, shredded 

1/2 jar/can of artichoke, sliced 

1 & 1/2 cup spinach, chopped 

1 onion, diced 

3 garlic cloves, minced 

2 cups marinara sauce 

2 cups of shredded vegan cheese (I used So Delicious cheddar jack shreds)

3 tbsp flour (gluten free or all purpose) 

2 cups unsweetened plain plant milk 

1 tsp garlic powder 

1 tsp onion powder 

2 tsp cayenne 

1 tsp paprika 

1 tsp black pepper 


Preheat oven on 350 F

Oil baking sheet 

Cook lasagna noodles as directed on package. Drain and set aside on parchment paper. 

Add chopped onions and minced garlic into a saucepan over medium heat. Sauté for 2 minutes then add the flour and plant milk in. Mix together 

Add in shredded jackfruit and artichoke. Let cook until boil. 

Once boiling, reduce heat and stir. Add in chopped spinach and stir. 

Remove from heat and set aside.

Add in a cup of marinara sauce into the baking sheet. Use spatula to spread the sauce evenly. 

Add in 1/2 cup of the jackfruit, artichoke and spinach mixture into a flat lasagna noodle. Sprinkle in vegan cheese shreds. Roll it up. Repeat until all noodles are filled. 

Use a large spoon to pour the rest of the marinara sauce on top of the lasagna rolls. Sprinkle vegan cheese shreds. 

Bake in the oven for 30 minutes. 

Remove and serve while warm