If you love lasagna then you need to try these vegan lasagna roll ups! They’re stuffed with creamy dairy-free spinach ricotta, smothered in zesty marinara sauce, and baked to perfection.
Vegan lasagna, and pasta bakes in general, are some of my absolute favorite dishes for special dinners. They’re delicious and always crowd pleasers, even when I’m serving non-vegans!
So it’s no surprise that I’m all about creating as many variations on this theme as possible. These vegan lasagna roll-ups are the latest! They’re a fun spin on lasagna that I highly recommend trying.
I’d love to say that lasagna roll-ups are easier to make than lasagna, but the effort level is about the same. (If you’re looking for something easy, check out my vegan lasagna soup.) But they do have the advantage of being way easier to serve. No slicing or worries that your lasagna will fall apart before it hits the plate.
They’re also just fun! Your guests will be impressed by their cuteness just as much as they’re deliciousness!
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Ingredients You’ll Need
- Raw cashews. These will be the base for our vegan ricotta. We’ll be soaking them in water to soften them up, then blending them until creamy. Don’t substitute roasted cashews, or the flavor will be all wrong.
- Non-dairy milk. Use a variety that’s unsweetened and unflavored. I created the recipe using almond milk, but cashew milk, oat milk, or soy milk would all work too. Read my guide to non-dairy milks if you need help choosing one.
- Lemon juice. Stick with freshly squeezed lemon juice. The bottled variety tends to lack flavor.
- Garlic.
- Salt & pepper.
- Tofu. The recipe calls for firm tofu, which I find has the best texture for making vegan ricotta. Extra-firm will also work, but I don’t recommend using super-firm.
- Frozen spinach.
- Fresh basil.
- Lasagna noodles. Need to keep the recipe gluten-free? Just use your favorite gluten-free lasagna noodles!
- Marinara sauce. You can use your favorite store-bought variety, or homemade marinara sauce — your choice!
- Vegan Parmesan cheese. Again, use store-bought or homemade vegan Parm for this recipe.
Tip: Feel free to add shredded vegan mozzarella cheese for topping your lasagna rolls. I like Violife brand.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Boil your pasta and get started on your vegan ricotta mixture first. You’ll need to plan ahead and soak the cashews in water for 4 to 8 hours, then drain and rinse them.
Place the soaked cashews into a food processor bowl, along with the non-dairy milk, lemon juice, garlic, and salt.
Blend the ingredients until the mixture is relatively smooth. It doesn’t need to be perfect — ricotta is chunky!
Break the tofu into chunks and add it to the bowl. Squeeze the spinach to drain it of excess water, then add that to, along with your fresh basil.
Pulse the machine until the spinach and basil are finely chopped and the tofu is chunky. You want the mixture to have a consistency similar to ricotta cheese.
Lay your lasagna noodles out flat and spread a bit of the ricotta mixture over each one, along with a spoonful of marinara sauce. Roll them up!
Ladle some sauce into a baking dish, then arrange your unbaked vegan lasagna rolls over the sauce. Spoon some more sauce over them. Cover the dish and pop it in the oven for about a half hour.
Tip: If you’re topping your lasagna rolls with vegan mozzarella shreds, add them during the last ten minutes of baking.
Let the lasagna rolls sit for a few minutes in the baking dish when they come out of the oven. Dish them up, ladle on some extra sauce, and enjoy!
Leftovers & Storage
Leftover vegan lasagna roll-ups will keep in an airtight container in the fridge for about 4 days, or in the freezer for about 3 months. They can be reheated heated in a 400°F oven, covered, or in the microwave.
More Vegan Pasta Bakes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
Vegan Spinach Lasagna Roll-Ups
If you love lasagna then you need to try these vegan lasagna roll ups! They’re stuffed with creamy dairy-free spinach ricotta, smothered in zesty marinara sauce, and baked to perfection.
Ingredients
-
12
lasagna noodles
(Note 1)
For the Vegan Spinach Ricotta
-
1 ½
cups
raw cashews,
soaked in water 4 to 8 hours, drained and rinsed -
½
cup
unflavored and unsweetened non-dairy milk -
2
tablespoons
lemon juice -
2
garlic cloves,
minced -
1
teaspoon
salt,
plus more to taste -
7
ounces
firm tofu,
drained -
9
ounces
frozen spinach,
thawed and squeezed to remove excess moisture -
½
cup
fresh basil -
Black pepper,
to taste
Instructions
-
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook them according to the package directions.
-
While the noodles boil, lightly oil a couple of baking sheets. When the noodles are done, drain them into a colander and rinse them lightly with cold water. When they’re cool enough to handle, lay the noodles flat on the baking sheets.
-
To make the vegan spinach ricotta, first place the cashews into the bowl of a food processor fitted with an s-blade, along with the non-dairy milk, lemon juice, garlic and salt. Blend until the mixture is relatively smooth. (Note 2)
-
Add the tofu, spinach, and basil to the food processor bowl. Pulse the machine until the mixture is evenly blended but still has a chunky texture, like ricotta cheese.
-
Taste-test the mixture and season it with additional salt, if desired, and black pepper.
-
Ladle about a cup of marinara sauce into the bottom of a 9 x 13 inch baking dish.
-
Spread about ¼ cup of the ricotta mixture over one of the lasagna noodles, then top it with about a tablespoon of marinara sauce. Roll the noodle up and arrange it in the baking dish. Repeat the process until all of the noodles and filling have been used.
-
Ladle about 2 cups of additional sauce over the lasagna rolls.
-
Cover the dish and bake the lasagna rolls until the sauce is bubbly, about 30 minutes. (Note 3)
-
Let the lasagna rolls sit for about 10 minutes after removing them from the oven.
-
Divide onto plates and top them with any remaining marinara sauce and vegan Parmesan cheese. Serve.
Recipe Notes
- Be sure to boil a few extra noodles, just in case some of them break or you have extra filling.
- It doesn’t need to be perfectly smooth since it will be made into vegan ricotta, which has a chunky texture.
- If you’d like to sprinkle your lasagna rolls with some shredded vegan mozzarella, do so during the last 10 minutes of baking.
- This recipe makes about 12 rolls (2 rolls per serving).
Nutrition Facts
Vegan Spinach Lasagna Roll-Ups
Amount Per Serving (2 rolls)
Calories 461
Calories from Fat 188
% Daily Value*
Fat 20.9g32%
Saturated Fat 3.8g19%
Sodium 484mg20%
Potassium 604mg17%
Carbohydrates 55.2g18%
Fiber 4.4g18%
Sugar 7g8%
Protein 16.6g33%
Calcium 207mg21%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
