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.
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!
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.
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
Ingredients to make vegan lasagna roll-ups
- Homemade marinara sauce or store-bought.
- 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.
- 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
- Prepare the marinara sauce. It is a quick and easy recipe. This can be done ahead of time.
- 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.
- 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.
- Serve. This dish is delicious when served warm with fresh basil and a generous sprinkle of vegan parmesan cheese.
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.
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.
Store leftovers in the fridge for up to 4 days
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!
Vegan Lasagna Roll-ups
1 batch of this marinara sauce or use store bought.
2 batches of this vegan cashew ricotta cheese (2 1/2 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
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 1/2 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.
- 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.