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+ servings
one large and one small casserole dish filled with vegan lasagna roll ups and a cloth napkin off to the side
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Vegan Lasagna Roll Ups

Looking for an easy meal prep idea? Try vegan lasagna roll ups – made with tofu ricotta cheese, lasagna noodles, marinara sauce, and more.
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American, Italian
Diet: Vegan, Vegetarian
Keyword: lasagna, lasagna roll ups, lasagna rolls, vegan lasagna, vegan lasagna roll ups, vegan lasagna rolls
Servings: 12
Calories: 220kcal

Equipment

  • Large pot
  • strainer
  • measuring spoons
  • zester
  • food processor
  • 2 baking sheets lined with parchment paper
  • large spoons
  • offset spatula
  • 1-2 casserole dishes

Ingredients

Lasagna Roll Ups

Tofu Ricotta

Instructions

  • Bring a pot of salted water to a boil. Add lasagna and simmer until 1-2 minutes before fully cooked. Drain, rinse (this is important because it makes the noodles easier to handle plus it will stop the cooking process so they won't break), and set aside.
  • Meanwhile, add all of the tofu ricotta ingredients to a food processor and incorporate. You may have to scrape the sides down a few times or add a tablespoon or two of water to get things moving. Once the tofu ricotta is smooth and creamy. Add salt to taste and set aside.
  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper or with silicone mats and lay the lasagna noodles out across the sheets. You'll have anywhere between 12-16 noodles. Discard any broken ones.
  • Add a few tablespoons of tofu ricotta to each noodle and use an offset spatula to evenly distribute. Next, add a few tablespoons of sauce and a small sprinkle of cheese.
  • Coat the bottom of each casserole dish with marinara. Then, working one noodle at a time, carefully roll the lasagna until you produce a spiral and lay the roll seam-side down on the casserole dish. Repeat until you run out of noodles.
  • Top each lasagna roll up with more marinara and a small sprinkle of vegan mozz. Top with optional red pepper flakes and sea salt. Bake for 20-25 minutes and optionally broil for a few minutes to brown the cheese.
  • Let the lasagna roll ups cool for 5 minutes before adding fresh basil leaves.

Notes

Nutrition is an estimate and does not include optional ingredients.  
Just a heads up – this page contains some affiliate links which means I make a little bit of money if you click on select links and make a purchase. I only recommend products that I use on the reg!
1 serving is 1 lasagna roll up. 

Nutrition

Serving: 181g | Calories: 220kcal | Carbohydrates: 31g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 556mg | Potassium: 382mg | Fiber: 3g | Sugar: 6g | Vitamin A: 569IU | Vitamin C: 9mg | Calcium: 220mg | Iron: 2mg