Vegan Lasagna Roll Ups Recipe
These vegan lasagna roll ups are a healthy, dairy-free twist on classic comfort food, made with creamy cashew ricotta, spinach, and rich marinara sauce. Easy to prepare, perfect for meal prep, and packed with flavor, they’re a delicious plant-based dinner option.
Ingredients
- 12 lasagna noodles
- 2 cups spinach chopped
- 1 cup raw cashews soaked
- For Vegan Ricotta:
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 2 cloves garlic
- Salt to taste
- 1/4 –1/2 cup plant-based milk
- For Assembly:
- 2 –3 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles until al dente and lay flat.
- Drain soaked cashews and blend with nutritional yeast, lemon juice, garlic, salt, and plant milk until smooth.
- Stir chopped spinach into the ricotta mixture.
- Spread a layer of marinara sauce in a baking dish.
- Spread ricotta mixture over each noodle.
- Roll noodles tightly and place seam-side down in the dish.
- Pour remaining marinara sauce over the top.
- Drizzle with olive oil and sprinkle Italian seasoning.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10 minutes.
- Let rest before serving.
Notes
- Don’t overcook noodles to prevent tearing.
- Drain spinach well to avoid excess moisture.
- Blend ricotta until smooth for best texture.
- Add extra sauce before reheating if needed.
- Great for meal prep and freezing.