Vegan Lasagna Roll Ups are a terrific dinner dish for date night, holidays, and other special occasions. Filled with tofu ricotta and tomato sauce, they’re easy to make. Mix in spinach, arugula, kale, or your favorite greens for a nutrient boost. This recipe is sure to please everyone at the dinner table – even die-hard omnivores!
It’s no secret that I love lasagna. There’s just something magical about the combination of noodles, creamy cheese, and tomato sauce. I have created many recipes for vegan variations over the years. There’s lasagna with polenta or zucchini instead of noodles, my favorite lasagna tart, and even lasagna soup. Oh, and traditional lasagna, too.
I may have passed my love of lasagna on to my little ones, too – my cats that is. I’ve caught my ginger cat Archie trying to eat lasagna cooling on the counter on more than on occasion. I guess it’s appropriate, since his name was Garfield when I adopted him.
The one thing that I’ve never been good at is noodle math. I always end up with a few extra noodles after making a large dish of lasagna. Rather than let them linger in the pantry forever, I either make a little lasagna in a loaf pan or I use them to make lasagna roll ups.
Lasagna roll ups are fun to make, and they don’t require much effort. You simply boil the noodles, spread some sauce and cheese on each one, and then roll! They’re a fun twist on traditional lasagna.
Lasagna was in regular meal rotation when I was growing up, and I always loved it. We didn’t have it weekly – perhaps it was a monthly thing. My mom always made it with mozzarella cheese in between the noodles rather than ricotta though. In fact, it wasn’t until I was in my 20s that I even realized ricotta cheese was a thing!
For these vegan lasagna roll ups, I’ve made a “ricotta” with tofu. After a block of tofu has been drained and pressed, I throw it into my food processor with nutritional yeast, garlic, lemon juice, basil, and sea salt. I let it mix until it looks like ricotta cheese, stopping to scrape down the sides, if needed. It’s amazing how quickly tofu can be turned into “cheese!” With the addition of nutritional yeast and lemon juice, it tastes like it, too.
In order to eliminate an extra step, I’ve added greens right into the ricotta. Yeah, I could have steamed them and then layered them into the roll ups but pulsing them into the ricotta makes things easier. This way, the recipe uses one less pan, and it comes together more quickly.
If you’re feeling cheesy, you can sprinkle some shredded non-dairy mozzarella on top of the roll ups before baking them. Miyoko’s Vegan Mozz is my favorite, but there are other tasty brands out there, too. I like to serve these roll ups with a little dusting of Walnut Parmesan.
- First, you cook the lasagna noodles.
- Then, you mix up the tofu and other ricotta ingredients in your food processor.
- Next, you pulse in the greens.
- Then, you layer the sauce and tofu ricotta onto each noodle.
- Finally, you roll up each noodle, place them in a casserole dish, and bake!
Vegan Lasagna Roll Ups are easy enough to make that they can be served on weeknights, but they’re also great for date night and dinner parties. They’re perfect for potlucks, because everyone can take a roll up, and you don’t need to worry about the usual mess that comes with cutting up a pan of traditional lasagna.
Vegan Lasagna Roll Ups
- 14 ounce package of firm tofu pressed and drained
- 1/2 cup nutritional yeast
- 2 cloves garlic
- 1/4 cup lemon juice
- 1 teaspoon dried basil
- 1/2 teaspoon sea salt
- 6 ounces baby spinach, baby kale, or arugula
- 12 lasagna noodles cooked according to package instructions and cooled slightly
- 3-4 cups tomato sauce
- ½ cup shredded vegan mozzarella optional
- ¼ cup Walnut Parmesan
- ¼ cup chopped fresh basil
- Preheat your oven to 350°F
- Blend the tofu, lemon juice, nutritional yeast, garlic, basil, and salt in a food processor. Process for about 2 or 3 minutes, until the mixture is thick and looks like ricotta cheese. Add the spinach, kale, or arugula and pulse until it’s mixed in.
- Lay the noodles out flat on a baking sheet or a piece of waxed paper.
- Spread two tablespoons of the tofu ricotta onto each noodle.
- Spread 1 tablespoon of sauce on top of the ricotta on each noodle.
- Carefully roll each noodle
- Spread 1 cup tomato sauce onto a 9x12 casserole dish
- Place each roll seam side down in the dish.
- Pour the remaining sauce over the lasagna rolls. Top with the vegan mozzarella, if using.
- Bake for 40 minutes, or until hot and bubbly.
- Top with Walnut Parmesan and fresh basil.
- Serve hot.