Looking for a delicious and nutritious vegan meal that's easy to make? Try these vegan lasagna roll-ups! Whether you're a longtime vegan or just looking to try something plant-based, this classic comfort food 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 and tofu filling similar to ricotta cheese.
Rolled up in lasagna noodles and baked to perfection, these rolls are the perfect combination of comfort food and healthy eating.
To make these vegan lasagna roll ups, you'll need the following ingredients:
- Lasagna Noodles
- Olive Oil
- Fresh Basil
- Minced Garlic
- Extra Firm Tofu
- Nutritional Yeast
- Lemon Juice
- Marinara Sauce
- Garlic Powder
See recipe card for quantities.
Here's how you make these vegan lasagna rolls:
Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions or until fully tender. Drain, return to pot, and coat with olive oil.
Meanwhile, place basil, garlic, tofu, nutritional yeast, salt, and fresh lemon juice into a food processor and blend until mostly smooth, scraping down the sides as needed. This may take a couple of minutes.
On a clean surface or parchment paper, spread a couple spoonfuls of the pesto & tofu vegan ricotta filling onto each lasagna noodle and roll.
Place the pesto lasagna roll-ups into the baking dish seam side down. Cover with the remaining 1 cup of marinara tomato sauce. Cover with aluminum foil and bake for 25-30 minutes, uncover, and cook another 10-15 minutes.
Garnish with 2 tablespoon - ¼ cup of vegan parmesan cheese (there will be extra leftover) and chopped basil if desired. Let cool and enjoy!
In the market for a lasagna casserole dish? Here is a white ceramic 13" baking dish from Amazon that I love.
Feel free to make these in a different way by changing up pasta sauces (like using a vegan alfredo sauce or white sauce), adding in frozen spinach to the filling, using gluten-free lasagna noodles, or adding vegan cheese. If you tried this recipe and switched something up, let us know what you did and how they turned out!
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! These came in handy as freezer meals for when I was postpartum!
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.
Vegan Pesto Lasagna Rolls With Tofu Ricotta
- 1 13 x 9 inch baking pan
- 1 food processor
- 1 large pot
- 1 colander
- 1 lemon juicer
- Measuring Cups and Spoons
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
- ½ cup raw cashews
- 2 tablespoon nutritional yeast
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 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!
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
Looking for the best vegan snacks? Check out my post on the best high-protein vegan snacks!