Looking for a delicious and nutritious vegan meal that's easy to make? Try these vegan pesto lasagna rolls! Whether you're a longtime vegan or just looking to try something plant-based, this recipe is sure to become one of your favorites.
Vegan pesto lasagna rolls take all the best flavors of traditional lasagna rolls and give them a vegan twist, using plant-based ingredients to create a creamy and flavorful pesto filling.
Rolled up in lasagna noodles and baked to perfection, these rolls are the perfect combination of comfort food and healthy eating.
Jump to:
Ingredients
To make these vegan pesto lasagna rolls, you'll need the following ingredients:
- Lasagna Noodles
- Olive Oil
- Fresh Basil
- Minced Garlic
- Extra Firm Tofu
- Nutritional Yeast
- Salt
- Lemon Juice
- Marinara Sauce
- Cashews
- Garlic Powder
See recipe card for quantities.
Instructions
Here's how you make these vegan pesto lasagna rolls:
Bring a large pot of water to a boil and cook the lasagna noodles until fully tender. Drain, return to pot, and coat with olive oil.
Meanwhile, place basil, garlic, tofu, nutritional yeast, salt, and lemon juice into a food processor and blend until mostly smooth, scraping down the sides as needed. This may take a couple of minutes.
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with a small amount of olive oil or non-stick spray. Spread 1 cup of the marinara sauce on the bottom of the pan.
On a clean surface, spread a couple spoonfuls of the pesto & tofu ricotta mixture onto each lasagna noodle and roll.
Place the lasagna rolls into the baking dish seam side down. Cover with the remaining 1 cup of marinara sauce. Cover with foil and bake for 25-30 minutes, uncover, and cook another 10-15 minutes.
Garnish with 2 tablespoon - ¼ cup of vegan parmesan (there will be extra leftover) and chopped basil if desired. Let cool and enjoy!
In the market for a lasagna baking dish? Here is a white ceramic 13" baking dish from Amazon that I love.
Can I Use No-Boil Lasagna Noodles?
Yes, if you only have oven-ready/no-boil lasagna noodles on hand, you can still use them! But because you will need to roll them up, you will have to boil them for a short amount of time until they are soft enough to roll.
Do You Bake Vegan Pesto Lasagna Rolls Covered or Uncovered?
It is best to cover lasagna rolls with a lid or foil for the majority of the cooking time to ensure the noodles are cooked evenly and to avoid drying it out.
Generally, lasagna rolls are cooked covered for around 30 minutes, then uncovered for the remainder of the time (10-15 minutes).
How Long Will These Last in the Fridge and Freezer?
These will last up to 4-5 days in the fridge or up to 3 months in the freezer. To store them, let them cool completely, then place them in an airtight container or freezer-safe bag. When you're ready to eat them, simply thaw the container under warm running water and microwave for a few minutes until heated through.
Can I Make These Ahead of Time?
Absolutely! You can either prep them fully and store them in the fridge or freezer to eat as leftovers, or you can prep the rolls ahead of time and store covered in the fridge until ready to bake. I recommend the latter if you're making these for a group of people.
Recipe
Vegan Pesto Lasagna Rolls With Tofu Ricotta
Equipment
- 1 13 x 9 inch baking pan
- 1 food processor
- 1 large pot
- 1 colander
- 1 lemon juicer
- Measuring Cups and Spoons
Ingredients
Vegan Pesto Lasagna Rolls
- 16 lasagna noodles
- 1 tablespoon olive oil, plus more to grease baking dish
- 2 cups fresh basil, lightly packed
- 1 tablespoon minced garlic
- 1 block extra firm tofu, drained and quickly pressed
- ¼ cup nutritional yeast
- 1 teaspoon salt
- 2 tablespoon lemon juice (about ½ large lemon)
- 2 cups marinara sauce, divided
Vegan Parmesan
- ½ cup raw cashews
- 2 tablespoon nutritional yeast
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- Bring a large pot of water to a boil and cook the lasagna noodles until fully tender. Drain, return to pot, and coat with olive oil.
- Meanwhile, place basil, garlic, tofu, nutritional yeast, salt, and lemon juice into a food processor and blend until mostly smooth, scraping down the sides as needed. This may take a couple of minutes. Prep vegan parmesan by putting all ingredients into food processor and pulsing until finely ground.
- Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with a small amount of olive oil or non-stick spray. Spread 1 cup of the marinara sauce on the bottom of the pan.
- On a clean surface, spread a couple spoonfuls of the pesto & tofu ricotta mixture onto each lasagna noodle, roll, and place into the baking dish.
- Cover the pesto lasagna rolls with the remaining 1 cup of marinara sauce.
- Cover with foil and bake for 25-30 minutes, uncover, and cook another 10-15 minutes. Garnish with 2 tablespoon to ¼ cup of vegan parmesan (there will be extra leftover) and chopped basil if desired. Let cool and enjoy!
Notes
Nutrition
And that's it, folks! These vegan pesto lasagna rolls are super easy to make, and they're packed with plant-based protein. Whether you're a vegan or just looking to add more plant-based meals to your diet, these lasagna rolls are a must-try.
So go ahead and give them a shot, and let us know how they turned out in the comments below!
More Delicious High-Protein Vegan Meals
Try my Vegan 3-Bean Chili, Vegan Buddha Bowl with Tahini Sauce, or Air-Fried Tofu Popcorn "Chicken" Nuggets!
Looking for the best vegan snacks? Check out my post on the best high-protein vegan snacks!
Leave a Reply