Vegan Lasagna Rollups

Vegan Lasagna Rollups Recipe

By Brand New Vegan


3-4 cups Marinara Sauce (see recipe)

12 Whole Wheat Lasagna Noodles

1/4 cup Raw Cashews (soak for 30 minutes)

16 oz Extra-Firm Tofu

2 cloves Minced Garlic

1/4 cup Nutritional Yeast

3 Tbls Lemon Juice

1 tsp Apple Cider Vinegar

1 tsp Italian Seasoning

1/2 tsp Salt

1/4 tsp Ground Pepper

2-3 cups Fresh or Frozen Spinach


1Soak 1/4 cup Cashews in hot water.

2Prepare Marinara Sauce

3Prepare Lasagna Noodles per package instructions

4Drain cashews and add to blender along with a few cloves of garlic

5Process until well blended

6Drain and press Tofu and add to blender along with nutritional yeast, lemon juice, vinegar, and seasonings and process.

7You may have to scrape down the sides a few times to ensure it's well blended

8Add to large bowl and fold in spinach. (If using frozen spinach, cook in microwave for a few minutes first to soften)

9Drain Lasagna Noodles and lay flat on a hard surface one at a time.

10Spoon ricotta mixture in an even layer down the length of each noodle leaving the last inch bare.

11Slowly roll us each noodle removing any excess that oozes out.

12Layer 1 1/2 cups of Marinara in a Lasagna pan

13Lay each noodle seam side down in pan

14Cover with remaining 1.5 cups of sauce

15Bake at 350 degree oven for 25 minutes.

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