You won't believe the amount of flavor tucked into these vegan lasagna roll-ups with tofu ricotta, fresh spinach, tomato sauce, and melty shredded cheese! I'll show you just how easy it is to pull together this meat-free, Italian-inspired dinner any night of the week.
Whether I'm whipping up an amazing one-pot pasta or craving vegan baked mac and cheese, I can always count on pasta to be filling, comforting, and delicious!
Lasagna has to be one of my all-time favorite comfort foods. Even though it's traditionally made with heaps of cheese, I've perfected a few vegan recipes over the years, from butternut squash lasagna to eggplant lasagna. I like to think of these lasagna roll-ups as a kind of deconstructed vegan lasagna. They're just as fun to make as they are fun to eat, and great for kids.
Like my vegan manicotti, this lasagna roll-ups recipe uses my homemade vegan ricotta cheese as a base. The rolls are topped with shredded vegan cheese for an authentically melty, cheesy texture that's also dairy-free!
Why This Vegan Lasagna Roll-Ups Recipe Works
- Layers of vegan cheese. Vegan ricotta is surprisingly easy to make at home with simple ingredients, including tofu, lemon juice, and garlic. Of course, if you don't feel like making it from scratch, you can use your favorite vegan ricotta from the store.
- Brown rice lasagna noodles. They're naturally gluten-free and roll up perfectly!
- Easier than a classic lasagna. Lasagna roll-ups have all the delicious cheesiness and flavor of classic lasagna, in a low-effort format that bakes up in under an hour.
Ingredients You'll Need for This Recipe
These vegan lasagna roll-ups use the same ingredients as a traditional lasagna. Instead of layering them into the baking dish, we'll be rolling them up! Scroll down to the printable recipe card for the full ingredients list with measurements.
- Noodles – Any type of lasagna noodle works here, but I like to use brown rice noodles since they're naturally gluten-free.
- Vegan ricotta – I always make my own vegan ricotta cheese at home using tofu, but you can also buy vegan ricotta at the store. To make tofu ricotta, blend the tofu in a food processor with nutritional yeast, herbs, salt, and almond milk. Once smooth, you'll have a silky, flavorful cheese that's perfect in lasagna! See the linked recipe for details.
- Spinach – I recommend using frozen spinach for this recipe. Thaw the spinach completely and drain any excess liquid before mixing it with the ricotta.
- Tomato sauce – Any jarred tomato sauce is fine for this recipe, or you could try homemade marinara.
- Italian seasoning – Optional, but I like to sprinkle a little Italian herbs on top of my roll-ups in addition to salt and pepper.
- Vegan shredded cheese – Lastly, you'll need shredded cheese to sprinkle on top. Any kind works!
How to Make Vegan Lasagna Roll-Ups
If you've made lasagna before, and even if you haven't, these lasagna roll-ups are easy to assemble in a few quick steps. They're an easy vegan dinner idea that's great for meal prep, weeknight meals, and they're kid-friendly.
- Cook the lasagna sheets. While the oven preheats to 375ºF, prepare the lasagna noodles according to the package directions.
- Sauté the spinach. Next, wilt the spinach in a small pan with water. Afterward, drain the spinach, pressing out as much moisture as possible. Combine the spinach with the ricotta in a bowl.
- Assemble the roll-ups. Spread a thin layer of tomato sauce into the bottom of a 9″ x 13″ baking dish. On a separate, flat surface, lay out a cooked lasagna noodle, and spread 3-4 spoonfuls of the ricotta mixture in an even layer on top. Then, roll the noodle into a tube around the filling. Nestle the rolled tube seam-side down in the baking dish. Repeat with your remaining noodles and filling.
- Top with cheese and bake. Sprinkle Italian seasoning over the roll-ups. Pour over the remaining tomato sauce, and top everything with a layer of shredded cheese. Bake at 375ºF for 35-45 minutes, until the rolls are completely heated through and the cheese is melted. Cool the lasagna roll-ups for 10 minutes before serving.
Recipe Tips
- Don't overcook the pasta. Especially if you're using gluten-free pasta, which can overcook easily. Since you'll be baking these roll-ups in the oven, make sure not to overboil the pasta in the first step.
- Boil extra noodles. If this is your first time making lasagna roll-ups, or if you're concerned about the noodles breaking while you roll them, boil a few extra lasagna sheets, just in case!
- Keep the lasagna sheets from sticking together by placing the cooked, drained pasta sheets in cold water while you prepare your roll-ups.
What to Serve With Lasagna Roll-Ups
I love to serve these cheesy lasagna roll-ups with vegan-friendly sides, like a massaged kale salad or this pear and arugula salad. Round out the meal with vegan meatballs or a basket of gluten-free popovers.
Storing and Reheating Leftovers
- Refrigerate. These vegan lasagna roll-ups are excellent for meal prep. Once baked and cooled, store them covered in the fridge for up to 4 days.
- Reheat. Warm up the roll-ups in the microwave or in the oven.
- Freeze. For longer-term storage, freeze these lasagna roll-ups for up to 2 months. Thaw them in the fridge and then reheat.
More Easy Vegan Dinner Recipes
Vegan Lasagna Roll Ups
Ingredients
- 1 package gluten-free lasagna noodles (or lasagna noodles of choice)
- 6 cups fresh spinach
- 1.5 cups vegan tofu ricotta
- 1 (15 oz) jar tomato sauce of choice
- 1 – 2 tablespoons Italian seasoning (optional)
- 1 cup shredded vegan cheese
- Salt & pepper if needed
Instructions
- Preheat the oven to 375 degreesºF.
- Cook lasagna noodles according to the package instructions.
- While the pasta is cooking, add the spinach in a small saute pan. Add a splash of water and allow spinach to wilt. Transfer the spinach to a colander and press out as much additional as possible. Set aside.
- Once the noodles have finished cooking, line the bottom of a 9″ x 13″ with a thin layer of tomato sauce.
- Mix together the ricotta and spinach into a bowl. Lay one lasagna noodle on a flat surface. Scoop 3 – 4 tablespoons of ricotta-spinach mixture and place it on the end of the noodle. Spread it across the noodle to form an even, thin layer. Roll the noodle away from you so it forms a tube. Place the lasagna roll up seam side down in the dish. Repeat with the remaining noodles.
- Sprinkle with Italian seasoning (if using), then pour the remaining sauce over the roll ups. Sprinkle with the shredded vegan cheese.
- Bake in the center of the oven for about 35 – 45 minutes, until the cheese has melted and the lasagna is fully cooked and heated through.
- Cool for about 10 minutes, then slice and serve immediately. Garnish with red pepper flakes and some fresh herbs if desired!
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