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Vegan Lasagna Roll Ups

Vegan Lasagna Roll Ups

Vegan Lasagna Roll Ups are easy to make, and they’re a terrific dinner dish for date night.
5 from 3 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 380 kcal


  • 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.


Calories: 380kcal