Vegan Lasagna Roll-Ups with Cashew Ricotta

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. 

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!

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

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: 

• 30-Minute One-Pot Greek Pasta
• Creamy Garlicky Pasta
• 5-Ingredient Lemon Tuna Pasta
• The Best Garlic & Onion White Wine Pasta Sauce

Vegan Lasagna Roll-Ups with Cashew Ricotta

★★★★★ 5 from 12 reviews

• 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

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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.

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Ingredients

Scale 1x2x3x

lasagna sheets of choice, see notes

1 batch of Vegan Ricotta

1 batch of Vegan Meat Sauce

1 cup vegan parmesean cheese – optional

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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!

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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