Vegan Lasagna Rollups with Spinach Ricotta

Vegan Lasagna Rollups with Spinach Ricotta
  • Gluten Free Lasagna noodles
  • Vegan Cheese
  • Marinara Sauce
  • basil
  • tofu
  • nutritional yeast
  • soaked cashews
  • garlic
  • salt
  • spinach
  • Italian seasoning


  • 8-12 cooked Gluten Free Lasagna noodles
  • Marinara Sauce - jarred or homemade
  • Vegan Cheese for topping (optional)
  • Chopped basil for garnish
For the spinach ricotta:
  • 1 block extra firm tofu - crumbled
  • 1.5 tbsp soaked cashews (optional)
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 3 cloves garlic
  • 1.5 tsp Italian seasoning
  • 1.5 cups frozen chopped spinach
  1. Preheat oven to 350ºF and cook lasagna noodles according to package instructions - be careful to only cook the noodles 75% through
  2. In a blender ( I use my Vitamix) , add the cashews, tofu, nutritional yeast, salt, garlic, and Italian seasoning

  3. Blend until smooth - if the mixture isn’t blending as smoothly, add 1 -2 tsp of veggie stock at a time until you reach your desired consistency.
  4. Transfer to a bowl and add the chopped spinach - mix until well combined
  5. Arrange the cooked lasagna noodles on a large baking sheet - add a couple of dollops of the spinach ricotta on each lasagna sheet and spread it evenly. Be sure not to add too much, otherwise it will be hard to roll up.

  6. Start rolling up each lasagna sheet from the bottom to top - rolling tightly. Do this for all the remaining lasagna sheets.
  7. In a baking dish - add a thin layer of marinara sauce on the bottom - this will help prevent the rollups from sticking or burning.

  8. Add the rolled up lasagna sheets to the baking dish. Add another thin layer of marinara sauce on top of the rollups and top with your favorite vegan cheese.
  9. Bake in the oven for 15-20 minutes or until cheese has melted
  10. Garnish with chopped basil right before serving. Enjoy