Vegan Lasagna Roll Ups

IMG_0945.JPGI am not the biggest fan of lasagna. However, I am a massive fan of these lasagna roll ups. I think because they don’t get crispy and hard like the outside of lasagna can get. They’re also much easier to make and they are easier to serve. So all in all they are a big win in my book. I also love that you can prep some parts of this or the even the whole thing. Then serve it up the next day makes it a lot easier!

For the recipe video click here.

These lasagna roll ups have a few components: the sauce, vegan ricotta and the filling. You want to use regular lasagna the no boil lasagna won’t be good for this. I am gonna give you my hack for turning canned tomato sauce into tasting like nonna cooked it all day long.

1 can of tomato sauce (I like the one from Trader Joes)
1/4 vidalia onion, chopped
1-2 cloves of garlic, chopped
1 tsp salt
1 tbsp sugar
1 tbsp olive oil

Add olive oil to a pot and let it heat up. Add garlic and onion to the pot and let it cook until it is fragrant. Then add in the tomato sauce. Fill the can up about a quarter with water swirl it around to get the leftover sauce. Pour that into the pot as well. Then add in the sugar and salt. Sugar is important because it takes away the acidity of the tomatoes. Let it simmer for about 20 minutes on a low heat.

3/4 block extra firm tofu
1/4 cup almond milk
1/4 cup water
1 big spoonful vegan cream cheese
1 tbsp nutritional yeast
2 tbsp vegan parmesan
1 tbsp salt
2 basil leaves
1 tsp garlic powder
1/2 cup beefless ground beef
1 bag of spinach

In a pan cook the ground beef and spinach. In a blender or food processor add the ingredients from tofu to garlic powder. Blend until well combined and a bit chunky to resemble the texture of regular ricotta. Once the spinach and beef are cooked in a bowl mix together with the ricotta mixture. Make sure to taste it and adjust flavors accordingly.

Preheat the oven to 400F. Cook your lasagna like you would regular pasta. Drain and then add a touch of water back to the pot so the noodles don’t clump together while you are rolling them. Lay down a paper towel and pat off the noodle before you fill it. Add in a few tablespoons and then roll it up long ways. Add sauce to the bottom of a pan and place them in there. Top with extra sauce and vegan parmesan. Bake in the oven for about 10 minutes. You can also use vegan mozzarella if you want. Enjoy with extra tomato sauce, basil and cheese.

Yields 6 lasagna roll ups.

If you want to make the day before do not place sauce in the pan and wrap tight. Let the rolls plain. When ready to prepare place sauce around and underneath then bake in the oven.


5 thoughts on “Vegan Lasagna Roll Ups

  1. I made these last night and doubled the recipe. I didn’t add as much salt as it called for and instead of “beef crumbles”, I added vegan fennel and sun dried tomato sausages, crumbled. I didn’t add as much cream cheese either, and I think I could have probably omitted it completely. I used more garlic than was called for, and used soy milk instead of almond.
    The end result was delicious! The ricotta was more of a hummus consistency cream than a ricotta cheese, but it didn’t matter. It held the other ingredients together and tasted so good! I used store bought pasta sauce because I was lazy and it worked great.
    Omnivorous family with kids- approved! Definitely will be making again!


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