Vegan Lasagna Roll-Ups

This Vegan Lasagna Roll-Up recipe is so tasty you’ll never know its meat and dairy free! Even my lasagna loving husband had a hard time telling the difference. And what’s great, is that you can cook this entire dish from start to finish in under one hour.

To recreate the ricotta cheese I used super firm tofu, diced cauliflower and seasonings. The texture is so creamy and delicious, just like ricotta cheese. Next, I cooked a quick and delicious red sauce, but you can use store-bought sauce too! I know weeknights can get hectic so if store-bought sauce makes things easier, I am all for it. Finally, if you want to make this dish gluten free, simply swap out the pasta noodles for zucchini strips for gluten free noodles instead.

Vegan Lasagna Roll-ups
Vegan Lasagna Roll-Ups
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Vegan Lasagna Roll-Ups

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: Vegan
Servings: 3 people


  • pasta pot
  • saucepan
  • baking dish
  • mixing bowl
  • food processor


  • 1 package lasagna pasta

Vegan “Ricotta” Cheese

  • 3/4 package of super firm tofu
  • 1.5 cups cauliflower
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 tbsp nutritional yeast

Quick red sauce

  • 2 tablespoons olive oil
  • ½ large onion
  • 1 red pepper
  • 2 cloves of garlic or 1 teaspoon garlic paste
  • ½ teaspoon red pepper flakes
  • 2 cans of crushed tomatoes with juice
  • ½ cup salted pasta water
  • Salt and pepper
  • Fresh basil leaves
  • Fresh Italian parsley


  • Preheat the oven 350 degrees.
  • Grab an 8×8 baking dish and spray it with non-stick cooking spray. Set aside.
  • Bring a pot of salted water to a boil and add in your lasagna noodles. Cook the noodles until they are al-dente. DO NOT overcook the noodles or they will be hard to roll. Also, they will continue to soften as they bake in the oven.
  • Grab a saucepan and over medium / low heat add in the olive oil.
  • Dice the onion, red pepper, and garlic into small, evenly sized pieces. Add the veggies to the olive oil.
  • Let the veggies sweat until they are tender. You do not want them to brown.
  • Pour in your crushed tomatoes (juice too), red pepper flakes, fresh basil leaves, and let everything simmer over medium / low heat. Season with salt and pepper.
  • Next you’ll prepare the vegan “ricotta cheese”.
  • Add your tofu, cauliflower, and spices to a food processor. Blend well until the mixture is smooth and creamy. You do not want any hard cauliflower pieces in the mixture.
  • Once the noodles are finished cooking, reserve a ½ cup of the salted pasta water and add it to your sauce.
  • Drain your noodles and run them under cool water to stop the cooking. Lightly drizzle the noodles with olive oil to prevent them from sticking together.
  • Begin to smear the vegan ricotta cheese on each noodle and roll them up.
  • Ladle two spoonful’s of red sauce into the baking dish.
  • Place the rolled-up noodles on-top of the sauce.
  • Once all of the noodles are rolled, top with extra sauce and bake for 15 minutes or until the vegan cheese is warmed all the way through.
  • Top with freshly chopped parsley and serve warm.
Vegan Lasagna Roll-ups
Sarah Thomas-Drawbaugh

Author: Sarah Thomas-Drawbaugh

Sarah Thomas-Drawbaugh is a recipe developer, fitness junkie and owner of the Healthyish brand. She loves taking everyday eats and making them Healthyish. Sarah defines being Healthyish as a lifestyle centered around living light, fit and fun with a healthy dose of “ISH” from time to time. Sarah’s work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital). Sarah lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!

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