lasagna rollups
Vegan Lasagna Rollups
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins

These delicious Vegan Lasagna Rollups are an excellent way to introduce Plant-Based Recipes to your family and friends. Rich, elegant, and satisfying.

Course: Main
Cuisine: Italian
Servings: 12 Rollups
Author: Chuck Underwood
  • 3-4 cups Marinara Sauce (see recipe)
  • 12 Whole Wheat Lasagna Noodles
Tofu Ricotta
  • 1/4 cup Raw Cashews (soak for 30 minutes)
  • 16 oz Extra-Firm Tofu
  • 2 cloves Minced Garlic
  • 1/4 cup Nutritional Yeast
  • 3 Tbls Lemon Juice
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Italian Seasoning
  • 1/2 tsp Salt
  • 1/4 tsp Ground Pepper
  • 2-3 cups Fresh or Frozen Spinach
  1. Soak 1/4 cup Cashews in hot water.
  2. Prepare Marinara Sauce
  3. Prepare Lasagna Noodles per package instructions
Tofu Ricotta
  1. Drain cashews and add to blender along with a few cloves of garlic
  2. Process until well blended
  3. Drain and press Tofu and add to blender along with nutritional yeast, lemon juice, vinegar, and seasonings and process.
  4. You may have to scrape down the sides a few times to ensure it's well blended
  5. Add to large bowl and fold in spinach. (If using frozen spinach, cook in microwave for a few minutes first to soften)
  6. Drain Lasagna Noodles and lay flat on a hard surface one at a time.
  7. Spoon ricotta mixture in an even layer down the length of each noodle leaving the last inch bare.
  8. Slowly roll us each noodle removing any excess that oozes out.
  9. Layer 1 1/2 cups of Marinara in a Lasagna pan

  10. Lay each noodle seam side down in pan
  11. Cover with remaining 1.5 cups of sauce
  12. Bake at 350 degree oven for 25 minutes.
Recipe Notes

I used 60 minutes as a prep time but it really depends on if you already have the Marinara Sauce ready or not.