These are the best Vegan Lasagna Rolls, with homemade vegan ricotta and “meaty” marinara sauce in every bite! They taste just like your favorite lasagna but are even easier to make and serve. Freezer-friendly.
These vegan lasagna roll-ups are calling for something spectacular on the side, like my Homemade Vegan Garlic Bread and this simple yet impressive Kale Caesar Salad.
If you love vegan lasagna, then you have to try these Vegan Lasagna Rolls! Just like my Vegan Lasagna Soup, they offer a fun and easy-to-serve twist on the classic comfort food without missing any of the ooey gooey cheese or meaty sauce you love.
Wondering what vegan lasagna rolls are exactly? They’re just like lasagna, except instead of layering the lasagna noodles, marinara sauce made with vegan ground “meat,” and a triple-cheesy, almond-based vegan ricotta in a casserole dish, the sauce and cheese are spread over the noodles before they’re rolled into tight rolls.
The rolls are smothered in extra “meat” sauce and vegan cheese before being baked until bubbly, giving you so much goodness in every bite… Al dente noodles, Italian flavors, and so. much. cheese!
Why you’ll love these easy lasagna roll-ups
- Mouthwatering lasagna layers – This recipe has everything you love about my Best Ever Vegan Lasagna: a hearty “meat” sauce, melty vegan cheese, and tender lasagna noodles. Plus, there’s no slicing needed—just plop a roll onto your plate and dig in!
- So easy to love – Even picky eaters don’t stand a chance against these lasagna roll-ups! They’re too cheesy and irresistible to pass up.
- Meal-prep and freezer-friendly – Get a head start on this recipe by preparing the fillings ahead of time, or bake the meal and freeze it for later.
How to make vegan lasagna rolls
Find the complete recipe with measurements in the recipe card below.
Make the vegan ricotta, then place it in a bowl and combine it with half of the vegan mozzarella* and half of the vegan parmesan cheese. Set aside.
*For extra ooey gooey lasagna rolls, make this recipe with my Stretchy Vegan Mozzarella Cheese.
Next, make the meaty marinara on the stove until the flavors are perfectly balanced. Set aside.
If you don’t want to use vegan ground meat (like Impossible or Beyond Meat) in the marinara, use cooked brown or green lentils, or a mix of finely chopped mushrooms, lentils, and walnuts instead.
Spread some of the meat sauce on the bottom of a prepared casserole dish and arrange the cooked lasagna noodles in a single layer on a piece of parchment paper.
Spoon some of the ricotta mixture onto each lasagna noodle. Next, spread some of the meat sauce over the cheese. Starting at the short end, roll up the noodles and place seam-side down in the prepared dish.
Once they’re all rolled, spoon the remaining sauce over the rolls and sprinkle the remaining mozzarella cheese and parmesan cheese on top.
Cover the dish and bake until the cheese is melted and the sauce is bubbly. Top with fresh parsley and enjoy!
Frequently asked questions
The best way to give these rolls a little nutritional boost is by folding sautéed spinach or frozen and thawed spinach into the ricotta cheese. The spinach ricotta won’t spread as smoothly over the noodles, but just be patient and gentle to avoid tearing the noodles.
I haven’t tested it, but you can try making the rolls with gluten-free lasagna noodles instead.
Instead of slivered almonds, make the vegan ricotta with a block of firm tofu (you may need to add more water to thin the consistency). It can also be replaced with your favorite store-bought, nut-free vegan ricotta instead.
Yes, lasagna rolls are a perfect make-ahead meal! You can either prepare the sauce and ricotta up to 3 days in advance and store them separately in the fridge, or assemble the rolls in the dish right up until baking. Just cover the dish and refrigerate for up to 1 day.
Transfer the cooled lasagna rolls to an airtight container and store in the fridge for up to 5 days. Leftovers reheat well in the microwave, oven, and toaster oven.
Yes, the baked lasagna rolls do freeze well. Once they’ve cooled completely, cover the casserole dish with a tight layer of foil and freeze for up to 3 months. Allow the rolls to thaw in the fridge overnight before reheating them in the oven.
Vegan Lasagna Rolls
Ingredients
Vegan Ricotta
- 2 cups raw slivered almonds
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 3/4-1 1/2 cups water
Meaty Marinara
- 1 tablespoon olive oil
- 1 medium sweet onion chopped small
- 12 ounces vegan ground beef I used Beyond, see Notes
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- 32 ounces marinara sauce
The Rest
- 1 box lasagna noodles or about 12 noodles
- 8 ounces shredded vegan mozzarella cheese divided
- 1/2 cup grated vegan Parmesan cheese divided
- fresh chopped parsley
Instructions
Make the Ricotta
- Bring a few cups of water to a boil in a tea kettle or pot. Place the almonds in a bowl and pour enough hot water over them to cover. Let soak for 5 minutes or up to an hour.
- Drain the almonds and discard the soaking water. Add them to a high-powered blender along with the lemon juice, garlic powder, salt and 3/4 cup water. Blend until very smooth, scraping down the sides as needed. Add up to another 3/4 of a cup water as needed until silky-smooth and fluffy.
- Place in a bowl and stir in half of the vegan mozzarella and half of the vegan parmesan cheese. Set aside.
Prepare Meaty Marinara Sauce
- In a large non-stick skillet, warm the olive oil over medium heat. Add the onion and sauté for 5-7 minutes, until translucent, then add the vegan ground beef and cook until browned, using a wooden spoon to break it up into small chunks. Add the garlic and cook for 1 more minute.
- Add the salt, Italian seasoning and jar of marinara sauce and stir well. Remove from heat and set aside.
For the Rest
- Preheat the oven to 375 degrees F and spray a 9×13 inch baking dish with oil.
- Cook lasagna noodles: Add about 12 lasagna noodles to a pot of boiling, salted water and cook for about 7 minutes. Drain, rinse with cold water and arrange the cooked noodles in a single layer on a piece of parchment paper so they don't stick to one another.
- Evenly spread 1 1/2 cups of the meat sauce on the bottom of the prepared dish.
- Spoon about 3 tablespoons of the ricotta mixture onto each lasagna noodle and spread it all over the noodle. Spread 2-3 tablespoons of the meat sauce over the cheese. Starting at the short end, roll them up and place seam-side down in the prepared dish.
- Once they are all rolled up and in the dish, spoon the rest of the meat sauce over the rolls. Sprinkle with the rest of the mozzarella and parmesan cheese.
- Cover tightly with foil and bake for 30 minutes. Remove from oven and serve with fresh chopped parsley, if desired.
Notes
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You may use Beyond or Impossible vegan ground beef, or even soaked TVP instead. Cooked lentils work as well, or a mix of chopped mushrooms, lentils and walnuts for the meat.
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You can use store bought shredded cheeses, or make my stretchy vegan mozzarella and vegan parmesan and use those instead!
Have you ever tried making this subbing out the lasagna pasta for strips of either zucchini or eggplant? Wondering how you think this might work as an alternative for those of us who watch the carb load?
I haven’t tried it myself but I’ve seen it done before. I’m sure it could work.
Could I use TVP instead?
Sure! You could.
These came out excellent! Followed your recipe exactly. It really is indistinguishable from a meat and cheese lasagna. I used impossible meat since that’s my favorite beef sub. The ricotta? Outstanding! Just ate the left overs tonight for dinner too. Can’t wait to make these again!
I will come clean. I just layered this up as regular lasagna (lazy me), and WOW, was it good. The almond ricotta is excellent. Thanks for another great recipe.
You are welcome, Pattie! I’m so glad that you loved the recipe! Thank you for taking time to share your glowing review and feedback! Wishing you happy cooking!
Wow another hit in our house from Nora! This was soooo good and perfect for left overs the next day. Thank you Nora!
Hi Aaron. I am thrilled that you guys love the lasagna rolls! Thank you for sharing your awesome review and feedback! Happy cooking!
Oh Nora this is another winner!! I subbed TVP, followed the steps exactly and it came out delicious! Thanks for another awesome recipe!
Hi Karin. I’m thrilled that you love the recipe! Thank you for sharing your recipe experience and terrific review! Wishing you lots of happy cooking.
Absolutely delicious!!