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    Home » Pasta and Noodles » Vegan Lasagna Roll-Ups

    Vegan Lasagna Roll-Ups

    Published: Mar 23, 2020 · Modified: Jan 8, 2023 by Jessica

    JUMP TO RECIPE PIN SHARE

    These vegan lasagna roll-ups are simply the best! The creamy cashew filling blending with the savory tomato sauce is SO delicious. Easy to make and can be prepared ahead.

    There are vegan lasagna roll-ups in a blue baking dish with plate and forks on the side as well as vegan parmesan cheese and chopped fresh basil.

    This dish is a perfect recipe to make for family and friends. I have made it over and over again and it seems like everyone loves it, even picky kids and meat eater family members. It's a hit every time!

    Close up on a pasta noodle dish topped with tomato sauce and fresh basil.

    The rich and creamy filling is so delicious that you won't believe there is no dairy hiding in there. Combined with the chunks of vegetables in every bite that are mixed in with a savory rich tomato sauce. I mean, what's not to love?

    And if you love classic vegetable lasagna dish, then I assure you that you will LOVE this one. It is really similar to the typical layered noodle dish, but so much more fun to make (and eat!) when the noodles are rolled.

    I also have a very vegetable version: vegan eggplant rollatini. Be sure to also check it out!

    There are vegan lasagna roll-ups in a blue baking dish with plates and forks on the side as well as vegan parmesan cheese and chopped fresh basil. There is also a large spoon grabbing a roll-ups from the baking dish.

    Why you will love these vegan lasagna roll-ups

    • Very hearty, filling and satisfying
    • Super healthy and filled with vegetables
    • Great dish to feed a crowd and perfect for meal-prep
    • 100% plant-based and can be made gluten-free (simply choose GF noodles)
    • Makes for great leftovers, perfect for lunch
    • Fun to make with kids, have them roll the noodles!
    • And SO delicious
    Close up on a vegan lasagna roll-up on a plate with a fork on the side and the baking dish in the background.

    Ingredients to make vegan lasagna roll-ups

    • Homemade marinara sauce or store-bought. A pomodoro sauce would work great too. If looking for a higher in protein pasta bake, then use this TVP bolognese sauce.
    • Vegan ricotta cheese. I love to use this homemade vegan ricotta (it really takes 5 minutes to prepare), but using store-bought hummus works too.
    • Mushrooms
    • Spinach
    • Lasagna noodles, choose gluten-free if you need to.
    • Optional: fresh basil, vegan parmesan cheese, red pepper flakes.

    How to make vegan lasagna roll-ups

    1. Prepare the marinara sauce. It is a quick and easy recipe. This can be done ahead of time.
    2. Make the filling. You will have to prepare a vegan cashew ricotta cheese first. Then, cook some mushroom and spinach that you will combine to the vegan cheese.
    3. Make the roll-ups. Transfer some of the tomato sauce at the bottom of a baking dish, just enough to cover the bottom. Then, spread some of the creamy ricotta filling from edge to edge of the noodles and roll. Transfer to the baking dish and keep going until you run out of the ricotta filling. Cover the roll ups with some more of the tomato sauce and bake in the oven.
    4. Serve. This dish is delicious when served warm with fresh basil and a generous sprinkle of vegan parmesan cheese.
    • There is a white bowl with a creamy mixture containing spinach and mushroom with a spoon on the side used to stir.
    • There is a hand holding a spoon and spreading a creamy mixture on a wide noodle. On the side, there is a baking dish with tomato sauce and some of the noodle, more of the creamy mixture and a bowl with a marinara sauce.
    • There is a hand spreading some marinara sauce over noodles in a baking dish that were stuffed with a creamy filling.

    Watch how to make it

    Tips when making these vegan lasagna roll ups

    • This recipe is super easy to make, but there are a few components to it. Like mentioned above, you can use store-bought marinara sauce, but if you choose to make it yourself, then I suggest you prepare it ahead. I also like to prepare the basic ricotta cheese ahead and store in the fridge. So then, you will simply have to cook the veggies and noodles and assembly before cooking the dish.
    • When assembling, I usually do one noodle at the time (spread, roll, transfer to baking dish, repeat). You can also first align all the noodles on a working space and spread evenly the ricotta in between them before rolling. This way you don't have to guess how much to put on each noodle.
    There are vegan lasagna roll-ups in a blue baking dish with plate and forks on the side as well as vegan parmesan cheese and chopped fresh basil.

    What to serve with this dish

    This pasta dish is delicious and very filling on its own, but can also be paired with homemade bread, a simple fresh green salad and a side of green vegetable.

    Storage

    This recipe makes for great leftovers! Store them in the fridge in a covered dish for up to 4 days. Reheat the individual portions in the microwave.

    Other vegan pasta bake dishes you might like

    • Vegan baked ziti
    • Vegan garlic pasta bake
    • Vegan baked cauliflower mac and cheese
    • Vegan white sauce lasagna

    I hope you will love these lasagna roll-ups dish as much as I do! If you try it, please leave a comment with a star rating to let me know how it was. Your feedback is so helpful!

    And let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss any updates!

    There are vegan lasagna roll-ups in a blue baking dish with plate and forks on the side as well as vegan parmesan cheese and chopped fresh basil.

    Vegan Lasagna Roll-ups

    5 from 2 votes
    These vegan lasagna roll-ups are simply the best! The creamy cashew filling blending in the savory tomato sauce is SO delicious. Easy to make and can be prepared ahead.
    PRINT RECIPE PIN RECIPE
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Servings 4
    Author Jessica Laroche

    Ingredients
      

    1 batch of this marinara sauce or use store bought.

      2 batches of this vegan cashew ricotta cheese (2 ½ cups total).

        For the roll ups:

        • 8 oz white mushrooms - sliced
        • 5 oz baby spinach (142g) or about 5-6 cups
        • 10-12 lasagna noodles - cooked al dente according to the package
        • fresh basil - optional, for serving

        Instructions
         

        Make the filling (can be done ahead):

        • Make the vegan ricotta and set aside in a medium bowl.
        • In a large pan, cook the mushrooms on medium-high heat for about 7-8 minutes stirring once in a while. They are done when tender and they have lost most of their water. Add them to the ricotta.
        • In the same pan you used for the mushrooms, add the spinach and steam cook them on medium-high heat until just wilted. You can add a few tbsp of water to help the steaming process and stir once in a while.
        • When the spinach is done, let it cool down a bit and transfer to a colander. Gently press on the spinach to remove the extra water. Add the spinach to the ricotta-mushroom mixture and combine by stirring the ingredients.

        Build the lasagna roll ups:

        • Preheat the oven at 375°.
        • Transfer some tomato sauce on the bottom of the baking dish, just enough to cover the bottom (about 1-1 ½ cup)
        • Lay a lasagna noodle on a working surface and spread some vegetable-ricotta mixture over, edge to edge. Then, roll the noodle and transfer on top of the sauce in the dish. Keep going until you filled the dish or you run out of the ricotta preparation. You should be able to make 10 to 12 rolls.
        • Pour some more tomato sauce on top of the roll-ups to cover them up.
        • Cook, uncovered, in the oven for 30 minutes. Let sit for 5-10 minutes before enjoying and sprinkle some vegan parmesan cheese and fresh basil at serving, if desired.
        • Store leftovers in the fridge for up to 4 days.

        Video

        Notes

        • You can also work by batches and align all of your noodles first, then spread the ricotta over them all at once, before rolling. This can help separate the ricotta evenly between the noodles.
        • This whole dish can be prepared ahead and pop in the oven when it's dinner time (great for meal-prep).
        • If you love vegan store-bought cheese, then sprinkle some on top of the dish before putting in the oven so it can melt.
        • You might end up with extra marinara sauce, depending on how saucy you want your roll-ups to be. If there is any leftover sauce, then store in the fridge for up to 4 days and freeze it for up to 3 months.
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        Reader Interactions

        Comments

        1. Kathy says

          March 06, 2021 at 2:46 pm

          5 stars
          I’m moving to more plant based diet and this is excellent. Very easy to follow

          Reply
        2. Amy says

          October 02, 2021 at 8:56 pm

          5 stars
          I made this for a dinner party and it was a hit. I also used the recipe for the marinara sauce - it was so easy and it turned out great. Thank you!!

          Reply
          • plantbasedjess says

            October 03, 2021 at 9:09 am

            Oh great! I'm glad everyone loved it! Thanks for your comment 🙂

            Reply
        3. samantha says

          August 02, 2022 at 11:26 am

          can you do it without mushrooms

          Reply
          • Jessica says

            August 02, 2022 at 12:22 pm

            Yes, absolutely! Feel free to swap for another veggie if you want, such as roasted zucchini or red pepper 🙂

            Reply

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        Profile picture for Plant Based Jess in the kitchen.

        Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

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