Lasagna Roll Ups
Delicious vegan lasagna roll-ups filled with a creamy tofu ricotta and fresh spinach, topped with marinara sauce and baked to perfection.
If you're looking for a comforting and satisfying vegan dinner option, these Lasagna Roll Ups are perfect for you!
Made with whole-food ingredients, they are packed with flavor and nutrients.
At vegancooking.recipes, we believe that plant-based meals can be both hearty and delicious.
Try this recipe to impress your family or guests with a delightful twist on traditional lasagna.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Firm tofu is the main ingredient for the ricotta-like filling, providing protein and a creamy texture. Nutritional yeast adds a cheesy flavor without dairy. You can substitute spinach with other greens like kale or Swiss chard if desired.
Tips & Notes
- •Use a non-stick baking dish to avoid sticking.
- •Experiment with different vegetables in the filling, such as mushrooms or zucchini.
Recipe Variations
- •Add vegan cheese on top before baking for extra creaminess.
- •Use different sauces, like pesto or Alfredo, for a unique flavor.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I make these ahead of time?
Yes, you can prepare the roll-ups and store them unbaked in the fridge for up to 24 hours. Just add an extra 10 minutes to the baking time if baking directly from the fridge.
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Delicious vegan lasagna roll-ups filled with a creamy tofu ricotta and fresh spinach, topped with marinara sauce and baked to perfection.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- 3
In a large mixing bowl, crumble the drained tofu and add nutritional yeast, garlic powder, salt, and pepper. Mix until well combined.
- 4
In a skillet, heat olive oil over medium heat and sauté the chopped spinach until wilted, about 3-4 minutes.
- 5
Fold the sautéed spinach into the tofu mixture until combined.
- 6
Spread a thin layer of marinara sauce on the bottom of a baking dish.
- 7
Lay out a cooked lasagna noodle and place about 2-3 tablespoons of the tofu-spinach mixture at one end.
- 8
Roll the noodle tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles.
- 9
Once all noodles are in the dish, pour the remaining marinara sauce over the top.
- 10
Cover the baking dish with aluminum foil and bake for 25 minutes.
- 11
Remove the foil and bake for an additional 15 minutes, or until the sauce is bubbly.
- 12
Allow to cool for 5 minutes before garnishing with fresh basil and serving.
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