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.

Prep Time30

Cook Time30

Total Time1

Course: Main Course, Pasta

Cuisine: Italian

Keyword: cashew cheese, dairy-free, egg-free, gluten-free option, healthy, ricotta, Soy-free, Vegan, vegetarian

Servings:

Calories: 587kcal

Author: Jessica Laroche

Ingredients

marinara sauce I used this homemade marinara sauce recipe, or use store-bought (24 ounces, about 3 cups)
vegan ricotta I used 2 batches of this homemade vegan cashew ricotta cheese (2 ½ cup total), or use store-bought
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 popped 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 it in the fridge for up to 4 days and freeze it for up to 3 months.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition