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!
Whether you're trying vegan lasagna rolls with spinach and tofu ricotta or a cashew-based version, this one’s a winner.
Boil noodles until al dente, drain, and lay flat on parchment or a clean surface.
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.
Spread 2–3 tablespoons of the ricotta mixture over each noodle. Roll tightly and place seam-side down in a lightly oiled baking dish.
Top with marinara sauce. Cover with foil and bake at 375°F (190°C) for 20–25 minutes, until bubbling.
Top with vegan parmesan or fresh basil if desired.
Swap tofu for 1½ cups soaked cashews, blended with lemon juice, garlic, and water.
Sauté chopped mushrooms with garlic and add to the tofu ricotta for a heartier version.
Use a dairy-free béchamel or cashew-based white sauce for vegetable lasagna roll ups with white sauce.
Use wide zucchini strips instead of pasta for low-carb zucchini lasagna rolls.
Tofu + lemon juice + nutritional yeast + garlic = creamy, cheesy, nut-free filling. Blend and go!
Yes — use gluten-free lasagna noodles and double-check your marinara.
Tofu is quicker and nut-free. Cashew is creamier and richer — both are delicious.
Yes! Freeze baked or unbaked rolls for up to 2 months. Just add extra sauce when reheating.
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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.
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.
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.
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.
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.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
