Lasagna is a beautiful thing. It’s so comforting and perfect for those nights when you want a hearty 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 These Vegan Lasagna Roll-Ups

• Fun: They’re a playful twist on traditional lasagna.
• Plant-Based: Completely vegan but satisfying enough for everyone.
• Meal Prep: You’ll likely have leftovers, making them great for meal preparation.

🍲 Ingredients

Cashew Ricotta – The creamy, dairy-free star of these vegan lasagna roll ups that perfectly mimics traditional ricotta cheese. Made from soaked cashews blended into a smooth, rich consistency, this plant-based alternative provides the ideal base for filling each roll up. The cashews create a mild, slightly sweet flavor that beautifully complements the savory “meat” sauce and absorbs all those delicious Italian seasonings.

Mushroom Walnut “Meat” – This ingenious combination creates a remarkably meaty texture and flavor without any animal products. The mushrooms provide that essential umami depth while the walnuts add richness and substance to these vegan lasagna roll ups. When processed together and sautéed properly, this mixture develops a texture that’s incredibly similar to traditional ground meat, making these roll ups satisfying for vegans and non-vegans alike.

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👩‍🍳 How to Make Vegan Lasagna Roll-Ups

This recipe is a combination of two of my favourite recipes that I already have on my blog. Make the ricotta using this recipe. I suggest making this a day before! Make the delicious meat sauce using this recipe.

1. Grease a 14 X 11 inch baking dish and set aside.
2. Preheat oven to 400F and fill a large pot with water.  Bring the water to a boil and salt well.
3. Boil pasta for around 5 minutes or until aldente and easy to use/handle.  You want to be able to roll the pasta.
4. Remove the pasta from the hot water and place into a bowl that has been lightly greased with olive oil.
5. 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.
6. Now, add meat sauce to the lasagna sheet.  I would recommend around 2 tbsp. but add enough to cover the ricotta.
7. Roll the lasagna sheet till closed and place onto your greased baking sheet. Repeat till you fill your baking sheet.
8. Top your roll-ups with the remainder of your meat sauce and parmesan cheese.
9. Bake for 35-40 minutes.
10. Enjoy with fresh thyme and a lovely salad!

🗒 Tips and Tricks

• Noodles: Cook pasta until just pliable – slightly underdone is better than overdone as they’ll continue cooking in the oven.
• Ricotta: The longer you soak cashews, the creamier your ricotta will be.
• Assembly: Lay out all noodles and prepare them at once for an efficient assembly line.

🗒 Variations

• Pasta: Use gluten-free lasagna noodles for a fully gluten-free version.
• Ricotta Alternatives: Tofu ricotta works well if you don’t have cashews.
• Protein: Lentils can replace the mushroom-walnut mixture for a different texture.
• Cheese Topping: Nutritional yeast makes a great alternative if you don’t have vegan cheese.

🗒 Best served with

• Minestrone Soup Recipe (with Pastina)
• BBQ Vegan Black Bean Meatballs
• Vegan Salad [No Lettuce]

👝 How to Store Leftovers

These vegan lasagna roll ups store beautifully in an airtight container in the refrigerator for up to 5 days. They also freeze extremely well – simply place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven for best results.

🤔 Common Questions

Vegan Lasagna Roll-Ups

5 from 13 votes

🍝 Transform classic lasagna into fun, individual servings with these vegan lasagna roll ups! Featuring creamy cashew ricotta and hearty mushroom-walnut "meat" sauce, they're a plant-based twist that's perfect for meal prep and guaranteed to please even the pickiest eaters.

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Prep Time 1 hour hr

Cook Time 40 minutes mins

Course Main Dishes, Kid Friendly

Cuisine Vegan

Servings 5

Ingredients

  

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!

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.

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