These Vegan Lasagna Pasta Roll Ups have all the comfort of classic lasagna, with way less hassle. Loaded with veggies, plant-based protein, and a rich, creamy texture, this vegan dish will satisfy your lasagna cravings!
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Vegan lasagna pasta roll ups offer next level flavor with handfuls of fresh spinach, hearty mushrooms, and creamy, homemade vegan ricotta cheese. Whether you’re making dinner, or bringing a vegan-friendly dish to a potluck, this lasagna roll ups recipe is easy to whip up.
If you like vegan pasta recipes, you’ll also love my creamy Vegan Mushroom Pastathis fall-inspired Pumpkin Pastaand this citrusy Lemon Garlic Pasta.
Why You’ll Love This Vegan Lasagna Pasta Roll Ups Recipe
- Extra Comforting: With simple ingredients like lasagna noodles, veggies, and plant-based goodness, these lasagna roll ups bring all the cozy, classic pasta vibes.
- Well-Balanced: Carbs from the pasta, veggies for the fiber, protein from the tofu, and nutritional yeast makes this a truly nutritious meal.
- Easy to Make: The food processor makes the vegan ricotta smooth in a heartbeat, and the rolling is a creative and fun step.
- Customizable: Use your favorite veggies, sauces, and fillings to make it your own!
Ingredients
- Lasagna Noodles: Opt for regular or gluten-free noodles based on your dietary needs. Make sure to stick with regular lasagna noodles for this recipe. The oven-ready will not work.
- Sauce Paste: The store-bought sauce adds moisture and hearty flavor. Pick your favorite!
- Tofu: This versatile ingredient is what gives these vegetarian lasagna roll ups their creamy texture and protein.
- Lemon: The citrus gives the smooth vegan ricotta cheese some tanginess and slight texture, mimicking traditional ricotta cheese.
- Tahini: Blending this into the sauce brings a rich, nutty depth, and smoothness to the vegan ricotta mixture.
- Nutritional Yeast: Nutritional yeast adds a cheesy flavor to the dish. If you leave it out, add a little bit more salt.
- Spinach and Mushrooms: Spinach wilts down quickly, so make sure to add it at the end, once your mushrooms are softened.
- Spices: The combination of Italian seasoning, garlic, and onion powder brings extra flavor to the roll ups.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Switch Up the Greens: For a different flavor profile, swap out the spinach for other leafy greens like Swiss chard, kale, or collard greens. You can even sub in sliced zucchini, shredded carrots, broccoli slaw, or diced eggplant.
- Low-Carb Noodles: For a low-carb or a lighter option, use cooked zucchini or eggplant strips as a noodle alternative – make sure to cut them into lengthwise thin slices.
- Make It Spicy: For added heat, add a pinch of red pepper flakes or a drizzle of chili oil over the marinara sauce. You could also add the pepper flakes, chili oil, or even some diced jalapeños to the ricotta mixture for a spicier filling.
- Different Sauce: Wanting something other than red or marinara sauce? Try vegan béchamel, creamy cashew sauce, or even this savory roasted red pepper sauce.
How to Make Vegan Lasagna Pasta Roll Ups
So let’s get rolling! But first, gather all of your ingredients, heat up the oil in a pan over medium heat, and get your water boiling in a large pot.
Step 1: Prepare the Veggies. Sauté the garlic, mushrooms, and spinach with the salt and pepper until the mushrooms are soft and the spinach is wilted (about 6-7 minutes).
Step 2: Make the Ricotta. Blend the tofu, lemon juice, tahini, nutritional yeast, basil, garlic, and onion powder in the food processor until smooth and creamy.
Step 3: Assemble the Roll Ups. Boil the noodles until al dente according to the package directions. Drain and rub them with olive oil.
Step 4: Spread the Cheese. Lay the noodles out on your workspace and spread a spoonful of ricotta on top.
Step 5: Add the veggies. Place the spinach and mushrooms on top of the vegan ricotta.
Step 6: Roll and bake. Gently roll each lasagna noodle, place in your baking dish, add the sauce, and bake!
Storage Directions
- Storing: Cool the leftovers completely before refrigerating in an airtight container for up to 4-5 days, or freezing in a freezer-safe container for up to 2-3 months.
- Reheating: When you are ready to enjoy this dish again, thaw if it was previously frozen, then reheat in the oven at 350ºF for about 20-25 minutes.
- Make Ahead of Time: Assemble the rollups with sauce, cover and freeze or refrigerate. When you are ready to reheat them, thaw the roll ups overnight in the fridge prior to baking them.
Serving Suggestions
This lasagna roll ups recipe is a great, quick and easy recipe to prepare and serve for weeknight dinners, holidays, or even at a potluck dinner. Here are some ways I love to enjoy them:
- Garnish with toasted pine nuts, fresh basil or parsley leaves, a drizzle of balsamic glaze, or even lemon zest to add some flair to your plate.
- Go classic with salad and pasta, and pair with a Vegan Cesar Salad or an Easy Vegan Greek Salad.
- For more cozy vibes, couple with a Roasted Red Pepper and Tomato Soup or a Healthy Sweet Potato Soup.
- Make it a meal at your next family gathering or potluck, and serve with a citrus, creamy or chocolatey dessert, like Lemon Sorbet, Vegan Tiramisu, or Vegan Gluten-Free Chocolate Cake.
Expert Tips
- Cook the Pasta Just Right: Make sure to cook the noodles ‘al dente’ or ‘with a bite’ (slightly firm). This keeps them firm while baking so they don’t fall apart.
- Let the Ricotta Rest: This step allows the flavors to meld together. If the mixture becomes too thick, add a little bit of plant-based milk until you get the desired consistency.
- Spread the Filling Evenly: Use the back of a spoon or a spatula to spread the vegan ricotta mixture evenly on each noodle, leaving a little bit of space on each end.
- Rest Before Serving: Let the rolls rest for about 5-10 minutes to help the rolls set up a bit and make it easier to serve.
Recipe FAQs
What can I use instead of vegan ricotta?
There are options! Try store bought vegan ricotta cheese or hummus. Alternatively, soak cashews and blend them into a creamy filling and continue to add all the rest of the same ingredients listed in the recipe.
How do I prevent the roll ups from sticking to the pan?
Spray a light layer of non-stick spray onto the bottom of the pan, or gently grease it with oil. Additionally, spread a layer of pasta sauce at the bottom of the pan before adding the roll ups. These steps will also keep the roll ups from drying out during the cooking process.
Can I add extra vegetables?
Absolutely! Zucchini, onions, carrots and green beans work well. Just make sure to cut the veggies all the same size and drain any liquid before adding to the dish.
More Delicious Vegan Tofu Dishes
Vegan Lasagna Roll Ups
These Vegan Lasagna Pasta Roll Ups have all the comfort of classic lasagna, with way less hassle. Loaded with veggies, plant-based protein, and a rich, creamy texture, this vegan dish will satisfy your lasagna cravings!
Ingredients
- 12 lasagna noodles
- 1 25 oz jar of pasta sauce
- vegan cheese
Vegan Ricotta
- 1 box of firm tofu 14 oz
- juice of ½ lemon
- 2 tablespoon tahini
- ⅓ cup nutritional yeast
- 1.5 tablespoon Italian seasoning
- 1.5 tablespoon garlic powder
- 1.5 tablespoon onion powder
- 1 teaspoon salt taste and add more if you wish. I usually end up adding another ¼ tsp
- ½ teaspoon pepper
- 2-3 tablespoon dairy-free milk
Veggie Filling
- 8 oz mushrooms
- 3-4 handfuls of spinach
- olive oil
- 1-2 cloves minced garlic
- salt & pepper to taste
Instructions
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Cook 12 lasagna noodles according to the package instructions. Once cooked, I like to gently rub them with olive oil, so that they don’t stick, then lay them out on top of parchment paper or a cutting board.
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To a food processor, add the tofu, lemon juice, tahini, nutritional yeast, basil, garlic & onion powder, salt, pepper, dairy-free milk and blend until you have a smooth and creamy vegan ricotta. Set aside.
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To a pan over medium heat, add the olive oil, garlic, mushrooms, spinach, salt & pepper. Sauté for 6-7 minutes until the mushrooms become soft and the spinach has wilted.
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Add ricotta to each noodle and spread it out on top, then add the mushroom and spinach. Roll up the noodles.
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Grab a baking dish. I recommend using a 9 by 12 inch dish. Cover the bottom in a layer of pasta sauce. Add each lasagna roll to the dish, then top the lasagna with the rest of the jar of pasta sauce.
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Top each noodle with vegan cheese and cover the baking dish with foil. Bake the lasagna for 30 minutes at 350F while covered. Then remove the foil, and cook for another 10 minutes uncovered.
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Remove from the oven, give the lasagna a few minutes to cool off, then dig in and enjoy!
Nutrition
Calories: 167kcalCarbohydrates: 26gProtein: 9gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 207mgPotassium: 236mgFiber: 2gSugar: 1gVitamin A: 726IUVitamin C: 4mgCalcium: 77mgIron: 2mg
