Kid Friendly

Vegan Lasagna Roll-Ups with Cashew Ricotta

Prep

1 hour

Cook

40 minutes

Yield

5

Lasagna is a beautiful thing. It’s so comforting and perfect for those nights that you want a hardy meal. These Vegan Lasagna Roll-Ups are a unique twist on your typical lasagna. They make lasagna more fun than it already is, plus this recipe is totally plant-based, and your kids and family won’t even notice because it’s so damn delicious. 

Vegan Lasagna Roll-Ups

Vegan Lasagna Roll-Ups

Why you’ll love Vegan Lasagna Roll-Up:

  • They’re a fun twist to traditional lasagna
  • They are plant-based 
  • They are so hardy and filling
  • You’ll likely have leftovers so it’s a great meal prep recipe

How do you make cashew ricotta? 

The main ingredient to make this ricotta-like cheese is cashews and this recipe is incredibly easy to make. I would just suggest that you make it in advance to give it time to sit and get the desired consistency. Here are the steps:

  1. Soak cashews in cold water for at least 2 hours or up to 24 hours (or soak in hot water for 30 minutes)
  2. Strain and rinse cashews before transferring to your blender
  3. Blend until it resembles a ricotta texture 
  4. Spread to your heart’s content!

Vegan Lasagna Roll-Ups

How do you make vegan “meat” sauce? 

This recipe is definitely one of my favs. It is such a good go-to vegan sauce to have on hand. It’s also pretty simple to make. Here’s the drill: 

  1. In a food processor add mushrooms and process until finely ground and remove from processor
  2. Next, add your walnuts into the food processor and blend until finely ground, then again, remove from processor and combine with mushrooms
  3. In a large soup pot, add your oil then mushrooms and walnut mixture 
  4. Cook for around 6-8 minutes stirring often, continue to cook until all the liquid has evaporated and the mixture has browned 
  5. Into the food processor, add onion, celery, carrots, and garlic, then process until finely ground
  6. Remove mushroom & walnut mix from the pot and transfer to a bowl 
  7. Into the same pot add your onion mixture and cook on medium heat for around 5-6 minutes or until browned. Add water here if it starts to stick!
  8. To the mixture add chili flakes, cinnamon, cloves, basil, parsley, and a bay leaf, and stir away!
  9. Push the cooked onions to the side in the pot and add the tomato paste. Cook until browned then stir all your mixtures together
  10. Increase the heat and add your pasta and vegetable stock paste. Cook for 5 minutes before adding water to mix
  11. Put on your pot lid and simmer for 25-30 minutes  before using in your roll-ups

Vegan Lasagna Roll-Ups

Vegan Lasagna Roll-Ups

Vegan Lasagna Roll-Ups

Vegan Lasagna Roll-Ups

How do you make vegan lasagna rolls?

This recipe is a combination of two of my favourite recipes I already have on my blog. Remember that amazing vegan meat sauce I always talk about? Yep, we’ll use that in this recipe. Plus, I just posted about how to make cashew ricotta, and we’ll also use that ricotta to stuff these beautiful Vegan Lasagna Roll-Ups. Here’s the deal on how to pull these bad boys together: 

  1. Make the ricotta using this recipe. I suggest making this a day before!
  2. Make the delicious meat sauce using this recipe
  3. Use lasagna sheets or typical lasagna pasta and boil it until it’s soft and you’re able to bend/roll it
  4. Add ricotta to the noodles 
  5. Top with vegan meat sauce
  6. Roll these roll-ups up!
  7. Add them to a greased casserole dish 
  8. Top with vegan meat sauce 
  9. Optional! You can also top this with your favourite vegan cheese 
  10. Bake and voila! 

This recipe is so damn good. I can’t wait for you to make it and let me know what you think! Don’t forget to leave a review in my comments and feel free to ask me any questions you have! 

Other pasta recipes you’ll love: 

Print

Vegan Lasagna Roll-Ups with Cashew Ricotta

  • Author: Maria Koutsogiannis
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 5 1x
  • Category: Kid Friendly, Main Dishes
  • Cuisine: Vegan

Description

This yummy Vegan Lasagna Roll-Ups recipe with Cashew Ricotta is so delicious and impressive. It’s a unique twist on your typical lasagna.


Scale

Ingredients

lasagna sheets of choice, see notes

1 batch of Vegan Ricotta

1 batch of Vegan Meat Sauce

1 cup vegan parmesean cheese – optional


Instructions

Grease a 14 X 11 inch baking dish and set aside.

Preheat oven to 400F and fill a large pot with water.  Bring the water to a boil and salt well.

Boil pasta for around 5 minutes or until aldente and easy to use/handle.  You want to be able to roll the pasta.

Remove the pasta from the hot water and place into a bowl that has been lightly greased with olive oil.

Begin by adding 2 tbsp. of ricotta to each lasage sheet (see images for reference).  Be sure to cover every edge, leaving around 1/2 inch on each side.

Now, add meat sauce to the lasagna sheet.  I would recommend around 2 tbsp. but add enough to cover the ricotta.

Roll the lasagna sheet till closed and place onto your greased baking sheet. Repeat till you fill your baking sheet.

Top your roll-ups with the remainder of your meat sauce and parmesan cheese.

Bake for 35-40 minutes.

Enjoy with fresh thyme and a lovely salad!


Notes

Depending on which lasagna sheets you choose that will dictate how many you need.  To stay safe, just buy 1 package.

The lasagna rolls dish can be made ahead of time and frozen.  Remove from freezer and bake for 1 hour and 10 minutes before enjoying.

Any leftovers will last up to 1 week in a tightly sealed container in the fridge.

Ricotta will last up to 1 week in the fridge in a tighter sealed container.

Vegan Meat Sauce will last up to 1 week in the fridge in a tighter sealed container.

Vegan Meat Sauce is freezer friendly.  Once cooked, cool and place in a tightly sealed container.  Will last up to 6-12 months.

Keywords: ricotta, recipe, cashew, easy, food

Lauren

These are so yummy! I’m a pasta addict and love this unique spin on traditional lasagna.

Maria Koutsogiannis

Thanks, Lauren. This is such a fun treat and surprisingly easy to whip up!

Alexa

These bring the love I’ve always lacked for lasagna back into my life! This recipe is a game changer! couldn’t love it more!

Maria Koutsogiannis

Aren’t they just the best?!

Mike Marsden

umm, what!! how is this recipe real life?! We had it for dinner last night and it was amazing.

Maria Koutsogiannis

Thanks so much for the love, Mike!

Vicky Current

this vegan ricotta was incredible. Super easy to make too. We enjoyed it with pasta too… like a rose sauce style meal.

Maria Koutsogiannis

Isn’t it just amazing?

Samantha Tid

no words. just amazing.

Maria Koutsogiannis

Thanks, Samantha!

Elisa

My kids loved these! We made them together and they were so easy. Perfect for the whole family.

Maria Koutsogiannis

Thank you, Elisa!!!

Stacy

YUM. Love that you’ve created interchangeable recipes. I used the leftover meat sauce from the pasta dish the other night for this dish. And I made a double batch of the vegan ricotta for the whipped cashew ricotta toast recipe for breakfast tomorrow morning. You make it so easy to find new and related recipes. Thank you, thank you!

Maria Koutsogiannis

This means so much to me!!! Thank you so much Stacy. Please let us know what you make next!

Jillian

So so good! Thank you!

Maria Koutsogiannis

Thank you so much for the love hun!

Chantal Wiebe

This was delicious and very easy! To make this a gluten free version, I used gf noodles (even though they were the oven-ready kind, I still boiled them for 5-6 minutes first) and laid them down in layers like a traditional lasagna. Also, making the sauce the day before is helpful!

Marta

Marta from Portugal here! I’m currently working from home and feel like I finally have some time and headspace to cook properly, so I was googling vegan recipes and came across your blog and IT CHANGED MY LIFE. This recipe has quickly become a weekend staple, it’s definitely a crowdpleaser among vegans and non-vegans alike! THANK YOU for having this blog and sharing your gorgeous recipes with us, it’s a blessing for us non-creatives 😉

Maria Koutsogiannis

Thank you so much for this beautiful review, Marta! It means so much to us.

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