Spinach, mushrooms, red sauce and my cashew walnut cream sauce fill these crispy yet soft lasagna wontons. So delicious and easy!
It’s no secret that my family loves Italian food, pasta is a staple in our house and it’s a guaranteed success whenever I serve it for dinner.
In order to attempt something a little different, but stay within my “area of success” when it comes to serving the boys, I created these crispy, yet soft, little pockets filled with all the ingredients they love from my vegan lasagna.
Tip: They are best right from the oven, but can always be partially cooked and then warmed again with some extra water to help bring back moisture. The boys loved them, especially because they were individual little servings!
Serve Lasagna Wontons At Parties!
These are great to prep ahead and serve at parties or when entertaining, they’d be especially good during football season. But it doesn’t need to be a special occasion to enjoy these. These babies are made to be munched upon whenever you crave them.
Top Tip: Make these wontons in advance and freeze them so you can pull them out when hunger strikes!
You can play around with the ingredients you stuff them with, almost anything would work great. Here are a few ideas.
Lasagna Wontons Filling Ideas;
- Vegan “meat” sauce
- Cauliflower with cream sauce
- Chopped eggplant, mushrooms and spices
- Vegan ricotta and veggies
More Vegan Recipes You Might Like;
- Vegan coconut bacon BLT
- Vegan bolognese with mushrooms and lentils
- Vegan Queso Blanco (mexican cheese dip)
- Vegan pulled “pork” mushroom sandwich
I love hearing your comments and I want to know all the different ways you use this! You can leave a comment here, find me on Facebook or tag me on Instagram at veggiesdontbite #veggiesdontbite so I don’t miss it!
- 48 vegan wonton or gyoza wrappers use rice paper for gluten free option- see note
- ¾ cup finely chopped spinach
- ¾ cup finely chopped mushrooms
- ½ cup red sauce store bought or see my recipe here or here
- ¼ cup Cashew Walnut Cream Sauce
- small cup of water to moisten wrappers
- more red sauce for dipping when served
- optional oil to brush on top before baking omit and use water for oil-free version
Preheat oven to 425°F (220°C). Prepare your ingredients by making the red sauce and/or cream sauce if needed. Wash and chop the veggies.
- Place one wrapper on your workspace. Brush with water, moistening well around the edges. Using an appetizer sized spoon, place one spoonful of red sauce in the center of the wrapper.
- Top with about one tablespoon of chopped spinach, then the same amount of chopped mushrooms. Finish by dropping one small spoonful of cream sauce on top. The wrappers will puff up a bit and create more space inside so don't worry about them being too full.
- Place a second wrapper on top of the first and use a fork to press down the edges. If they aren’t sticking well, use more water to moisten them. Repeat the process until all your wrappers are used.
- Place on a parchment lined cookie sheet. Brush each with water or oil to moisten.
Bake for 10 minutes or until browned around the edges. If you don't want them too crispy, sprinkle some water on the pan, cover with foil, and bake. Serve with more red sauce for dipping!
- I was only able to find vegan wrappers online or at a specialty Asian market. Most at the grocery store have eggs, which work just fine if you aren’t concerned about these being totally vegan.
- Also, these can be made with cheese instead of my cream sauce if you are okay with the non-vegan option.
- To make these gluten free use rice paper. You can use them whole to make large ones, or cut them into smaller strips for smaller ones (do this while paper is dry).
- You need to soak the rice paper in water for 3-5 seconds before using, then place lasagna filling in the center, fold in sides and bottom, then roll like you would an egg roll.
- Now follow recipe and brush with water or oil and bake, however baking time may vary. Bake until golden brown on top.