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Vegan Lasagna Roll-Ups

Vegan Lasagna Roll-Ups

These vegan lasagna roll-ups are so tasty you’ll never know they're meat and dairy free! Even my lasagna loving husband had a hard time telling the difference.
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  • 1 package lasagna pasta, 8 ounce box is about 10 lasagna sheets

Vegan “Ricotta” Cheese

  • ½ block super firm tofu, not pressed
  • 1.5 cups cauliflower , boiled until soft
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 tablespoons nutritional yeast
  • 1.5 tablespoon lemon juice , fresh squeezed
  • 1 cup shredded mozzerella , daiya

Quick red sauce

  • 1 tablespoon olive oil
  • 2 tablespoons vegan butter , Earth Balance
  • 1 cup sweet onion, diced small
  • 1 cup red bell pepper, diced small
  • 2 cloves garlic , minced
  • 1 can crushed tomatoes, with juice, 28 ounce can
  • ½ cup salted pasta water
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons basil leaves, roughly chopped
  • 2 tablespoons Italian parsley, chopped small


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


  • Preheat the oven 350 degrees.
  • Grab an 9x13-inch baking dish and spray it with non-stick cooking spray. Set aside.

Prepare the pasta:

  • Bring a pot of salted water to a boil and add in your lasagna noodles. Cook the noodles until they are al-dente. They will continue to soften as they bake in the oven.
    Reserve 1/2 cup of pasta water. Drain the remaining water in a colander and drizzle the pasta with olive oil to prevent them from sticking together. Set aside.

Prepare the sauce:

  • Grab a saucepan and over medium / low heat add the olive oil and butter.
  • Add the onion, red bell pepper, and garlic into the pan with the olive oil and butter. Season everything with salt and pepper. Stir well.
  • Let the vegetables sweat until they are tender and translucent.
  • Next, you will add the crushed tomatoes (juice too), red pepper flakes, Italian parsley, basil leaves, pasta water and let everything simmer over medium / low heat.

Prepare the vegan ricotta cheese:

  • Boil a pot of water and cook the cauliflower until it is soft.
    Add the tofu, softened cauliflower, nutritional yeast, lemon juice, and spices to a food processor. Blend well until the mixture is smooth and creamy.
    Once blended, gently fold in the shredded vegan mozzarella cheese with a spatula.

Assemble the dish:

  • Ladle two spoonful’s of red sauce into the prepared baking dish.
  • Smear the vegan ricotta cheese mixture on one side of the pasta and roll them up.
  • Place the rolled-up pasta on-top of the sauce.
  • Once all of the pasta is rolled and placed in the baking dish, top with extra sauce, cover with foil and bake for 20-25 minutes or until the vegan cheese is warmed all the way through.
  • Top with freshly chopped parsley and vegan parmesan cheese and serve warm.


Serving: 3serving, Calories: 942kcal, Carbohydrates: 139g, Protein: 41g, Fat: 25g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 2067mg, Potassium: 1259mg, Fiber: 12g, Sugar: 17g, Vitamin A: 2860IU, Vitamin C: 110mg, Calcium: 395mg, Iron: 6mg