Main Dishes
Vegan Lasagna Roll Ups
Prep
1 hour
Cook
40 minutes
Yield
5
🍝 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.
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.
👩🍳 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.
- 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!
🗒 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
👝 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
Absolutely! Assemble them completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if cooking from cold.
After cooking, lay the noodles flat on a baking sheet lined with parchment paper and lightly oil them to prevent sticking.
You may be overcooking the noodles. Try cooking them for a minute or two less, and be sure to handle them gently when rolling.
Yes! While homemade cashew ricotta has the best flavor, commercial vegan ricotta alternatives are convenient. If you are not vegan, you can also use regular store-bought ricotta.
A simple green salad with vinaigrette and some garlic bread make perfect accompaniments to complete the meal.
Vegan Lasagna Roll-Ups
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!
Hi! If you’re making homemade fresh lasagna sheets for this recipe, do you need to boil them before rolling them up with the ingredients (since the fresh sheets are already soft enough to roll)? Thanks!
Hey Nadine! Great question, if you’re using fresh sheets you should still boil but just long enough to firm them up a bit! I would say about 2 minutes or so!