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close up on two baked vegan lasagna rolls on a white plate.
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5 stars (5 ratings)

Vegan Lasagna Rolls

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.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Italian-inspired
Servings: 12 rolls
Calories: 363kcal
Author: Nora Taylor

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
US Customary - Metric

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 9x13 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

  1. 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.
  2. You can use store bought shredded cheeses, or make my stretchy vegan mozzarella and vegan parmesan and use those instead!

Nutrition

Serving: 1lasagna roll | Calories: 363kcal | Carbohydrates: 41g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 650mg | Potassium: 557mg | Fiber: 6g | Sugar: 6g | Vitamin A: 331IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 3mg