These pesto lasagna roll-ups are vegan and you’d never know it. The homemade pesto sauce is flavorful and nutty which tastes great with the creamy “ricotta cheese” filling. Finished with a light bechamel sauce and this dish will have your entire family coming back for more. 

Plant Based Pesto Lasagna Roll-Ups with Ricotta Cheese and Bechamel Sauce - Healthyish Foods

About this recipe

While these pesto lasagna roll-ups might look complicated, preparing this dish is very simple. I used my vegan pesto recipe but you can use store-bought pesto sauce as well. Just be careful because a lot of pesto sauces will have parmesan cheese, precluding them from being vegan. 

Same goes for the filling. I made a vegan “ricotta cheese” blend for this recipe. If you are vegetarian, you can swap regular whole milk ricotta cheese and one egg for the tofu and cauliflower. If you’re vegan, make sure that you boil the cauliflower until it is fork tender. This will give you a creamy smooth ricotta cheese filling. Also, you do not need to press the tofu for this recipe. The moisture from the tofu helps makes this filling the right texture.

I boiled an entire package of lasagna sheets for this recipe. Once you fill them with the ricotta cheese, roll them up and place them standing up in an 8.5 inch spring form pan. You can also roll them up and lay them flat in a prepared baking dish.

This recipe makes about 16-18 roll-ups. The nutritional value is based off of 3 roll-ups per serving. This does not account for the homemade pesto sauce. Please see below for more information. Store any leftover pesto lasagna roll-ups in an airtight container in the refrigerator for four to five days. Reheat in the microwave until heated through.

Plant Based Pesto Lasagna Roll-Ups with Ricotta Cheese and Bechamel Sauce - Healthyish Foods
Plant Based Pesto Lasagna Roll-Ups with Ricotta Cheese and Bechamel Sauce - Healthyish Foods

Pesto Lasagna Roll-Ups

These pesto lasagna roll-ups are vegan and you’d never know it. The homemade pesto sauce is flavorful and nutty which tastes great with the creamy "ricotta cheese" filling.
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Ingredients

Vegan Ricotta Cheese Filling

  • 1 package super firm tofu , not pressed
  • 1.5 cups cauliflower , boiled until fork tender
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 tablespoons nutritional yeast
  • 1.5 tablespoons lemon juice
  • 1 cup shredded mozzarella , daiya

Lasagna Sheets

  • 1 lb. Lasagna sheets , 16-18 in a box

Plant-Based Pesto – linked above

    Bechamel Sauce

    • 2 tablespoons butter, Earth balance plant based butter
    • 1 tablespoon AP flour, all purpose
    • 1 ¼ cup almond milk, original
    • ¼ cup basil , roughly chopped

    Equipment

    • food processor
    • colander
    • pasta pot
    • 2 saute pans
    • 8.5 inch spring form pan or baking dish

    Instructions 

    • Preheat the oven to 350 degrees.
    • Grab your 8.5-inch spring form pan and gently spray it with cooking spray. You can also use a baking dish. Set aside.
    • Boil a pot of water and cook 1 pound of lasagna sheets according to the package. Al dente is best. Reserve ½ cup of pasta water.
    • Drain pasta in a colander and drizzle the sheets with olive oil so they do not stick together.

    Prepare the vegan pesto:

    • Grab a saucepan and place it over low heat. Add the homemade pesto and some of the reserved pasta water to help soften it up. You’ll want the pesto to be more like a sauce vs. a thick paste.

    Prepare the “ricotta cheese” filling:

    • Grab a food processor, add the tofu, cooked cauliflower, nutritional yeast, spices, and lemon juice. Blend until creamy and smooth.
    • Remove the mixture from the food processor and gently fold in the shredded mozzarella. Set aside.

    Prepare Bechamel Sauce:

    • Add butter and flour into a saucepan over medium/low heat. Once the flour and butter begin to bubble, slowly add the almond milk a little at a time.
      The bechamel sauce will begin to form. You want the sauce to be creamy but pourable. If it gets too thick, simply add more almond milk. Add chopped fresh basil to the sauce still well and set aside. Reduce the heat to a simmer.

    Assemble the dish:

    • Toss the pasta with the pesto sauce. Make sure all sheets are well coated.
    • Grab a sheet tray and lay each lasagna sheet out one at a time.
    • Line the pasta with the ricotta cheese filling. Once they are filled and rolled, begin to line them standing up in the spring form pan. You can also lay them flat in a baking dish.
    • Cover with foil, and bake for 25 minutes.
    • Finish with extra cheese and the bechamel sauce lightly poured over the entire dish.
    • Serve and enjoy!

    Nutrition

    Serving: 3roll-ups, Calories: 552kcal, Carbohydrates: 76g, Protein: 27g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 766mg, Potassium: 400mg, Fiber: 5g, Sugar: 4g, Vitamin A: 358IU, Vitamin C: 17mg, Calcium: 324mg, Iron: 3mg