Cozy, cheesy, and 100% dairy-free — these vegan lasagna rolls (aka lasagna roll-ups) are a flavorful twist on classic Italian comfort food. Perfect for meal prep, freezer-friendly, and loved by vegans and omnivores alike!
📈 Trending among plant-based families for their creamy tofu ricotta, spinach filling, and easy assembly!
💚 Why You’ll Love These Vegan Lasagna Roll-Ups
- ✔️ Tofu Ricotta Perfection – Creamy, cheesy, and nut-free
- ✔️ Family Favorite – Kid-approved and hearty
- ✔️ Customizable – Add mushrooms, zucchini, or swap sauces
- ✔️ Meal Prep Friendly – Make now, bake later, or freeze for weeks
- ✔️ Gluten-Free Friendly – Works great with GF noodles
Whether you’re trying vegan lasagna rolls with spinach and tofu ricotta or a cashew-based version, this one’s a winner.
🍅 Ingredients
For the Lasagna Roll-Ups:
- 8–10 lasagna noodles (regular or gluten-free)
- 1 cup marinara or pasta sauce (plus more for topping)
- 1 cup fresh spinach, chopped
- 1–2 tablespoons olive oil
🧀 For the Tofu Ricotta Filling:
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- Optional: chopped fresh basil, parsley, or Italian seasoning
How to Make Vegan Lasagna Rolls
1. Cook the Noodles
Boil noodles until al dente, drain, and lay flat on parchment or a clean surface.
2. Make Tofu Ricotta
In a food processor, blend tofu, lemon juice, olive oil, nutritional yeast, garlic powder, onion powder, salt, and pepper until creamy. Stir in chopped spinach.
3. Assemble
Spread 2–3 tablespoons of the ricotta mixture over each noodle. Roll tightly and place seam-side down in a lightly oiled baking dish.
4. Sauce & Bake
Top with marinara sauce. Cover with foil and bake at 375°F (190°C) for 20–25 minutes, until bubbling.
5. Serve & Garnish
Top with vegan parmesan or fresh basil if desired.
Flavor Variations
🧄 Vegan Lasagna Rolls with Cashew Ricotta
Swap tofu for 1½ cups soaked cashews, blended with lemon juice, garlic, and water.
🍄 Spinach-Mushroom Filling
Sauté chopped mushrooms with garlic and add to the tofu ricotta for a heartier version.
🧄 White Sauce Lasagna Roll-Ups
Use a dairy-free béchamel or cashew-based white sauce for vegetable lasagna roll ups with white sauce.
🥒 Zucchini Noodle Rolls (Vegetarian)
Use wide zucchini strips instead of pasta for low-carb zucchini lasagna rolls.
Meal Prep & Freezing Tips
- Make Ahead: Assemble and refrigerate unbaked rolls up to 48 hours.
- Freeze: Freeze cooked or uncooked rolls (with sauce). Bake from frozen at 375°F, adding 10–15 extra minutes.
- Fridge Storage: Keeps up to 4 days in an airtight container.
FAQs
❓ How do you make vegan lasagna roll ups with tofu ricotta?
Tofu + lemon juice + nutritional yeast + garlic = creamy, cheesy, nut-free filling. Blend and go!
❓ Can I make these gluten-free?
Yes — use gluten-free lasagna noodles and double-check your marinara.
❓ What’s better: tofu or cashew ricotta?
Tofu is quicker and nut-free. Cashew is creamier and richer — both are delicious.
❓ Can I freeze these?
Yes! Freeze baked or unbaked rolls for up to 2 months. Just add extra sauce when reheating.
🔗 Related Recipes You’ll Love
- Viral Green Goddess Salad
- Simple Kale Salad
- Mediterranean Quinoa Salad
- Easy Korean Cucumber Salad
- Superfood Salmon Salad
- Roasted Red Pepper Hummus
- Easy Vegan Chorizo Recipe
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Easy Vegan Lasagna Rolls
Description
These Easy Vegan Lasagna Rolls are everything you love about classic lasagna—but rolled up, plant-based, and totally irresistible. Packed with a creamy tofu ricotta filling, fresh spinach, and smothered in marinara, they’re kid-approved, freezer-friendly, and perfect for weeknight dinners or make-ahead meals. Whether you're trying vegan lasagna roll ups with tofu ricotta, a gluten-free version, or even a twist with white sauce or mushrooms—this cozy comfort food hits the spot every time. No dairy, no fuss—just flavor.
🥬 Ingredients
🧀 Vegan Ricotta
🍅 Meaty Marinara
🍝 Everything Else
👩🍳 Instructions
1. Make the Vegan Ricotta
Boil a few cups of water in a pot or kettle. Place the almonds in a bowl and pour hot water over them until fully submerged. Let them soak for at least 5 minutes, or up to 1 hour.
Drain and discard the soaking water. Transfer the almonds to a high-speed blender with the lemon juice, garlic powder, salt, and 3/4 cup water. Blend until completely smooth and fluffy, scraping down the sides as needed. If the mixture is too thick, slowly blend in more water, up to another 3/4 cup, until light and creamy.
Transfer to a bowl and stir in half of the vegan mozzarella and half of the vegan parmesan. Set aside.
2. Cook the Meaty Marinara
Heat olive oil in a large nonstick skillet over medium heat. Add the chopped onion and cook for 5–7 minutes, or until soft and translucent.
Add the vegan ground beef and cook until browned, breaking it into small pieces as it cooks. Stir in the garlic and cook for 1 more minute.
Add salt, Italian seasoning, and the marinara sauce. Stir everything together and remove from heat.
3. Assemble the Rolls
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Cook the lasagna noodles in a pot of salted, boiling water for about 7 minutes. Drain and rinse with cold water. Lay them flat on parchment paper to prevent sticking.
Spoon about 1 1/2 cups of the marinara mixture into the bottom of the prepared baking dish.
Take each noodle and spread about 3 tablespoons of the almond ricotta mixture over the surface. Add 2–3 tablespoons of marinara on top of the ricotta. Starting from one end, roll the noodle up tightly and place it seam-side down in the baking dish.
Repeat until all the rolls are assembled and in the dish. Cover the rolls with the remaining marinara, and sprinkle on the rest of the vegan mozzarella and parmesan.
4. Bake & Serve
Cover the dish tightly with foil and bake for 30 minutes, until hot and bubbly.
Remove from oven, garnish with chopped fresh parsley, and serve warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 363kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 3g15%
- Sodium 650mg28%
- Potassium 557mg16%
- Protein 15g30%
- Vitamin A 331 IU
- Vitamin C 8 mg
- Calcium 106 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can use Beyond, Impossible, or even soaked TVP as your vegan meat base.
For a whole food version, try cooked lentils, or a mix of mushrooms, walnuts, and lentils for added texture.
Store-bought vegan cheeses work perfectly, or you can use homemade stretchy vegan mozzarella and vegan parmesan if you prefer from-scratch.
