Vegan Lasagna Roll Ups

The components of this dish can be made ahead and it freezes well, too.

These easy vegan lasagna roll ups are ready in under an hour and are perfect for a weeknight dinner or comforting weekend supper.

Ingredient notes and substitutions

Spinach ~ I use frozen spinach for convenience. I always have a package in my freezer. Be sure to thaw it and squeeze out as much liquid as possible before adding it to the recipe.

You can also use chopped fresh spinach if you prefer, like I do in my Easy Vegan Pasta Bake.

Artichokes ~ Look for canned or jarred artichokes in water, not oil. Drain them well and then chop them up before adding them to the filling mixture.

Milk ~ Any unsweetened, non-dairy milk will work. I typically use almond milk, but soy milk, oat milk, rice milk, etc. are fine.

Spices and herbs ~ Italian spices, like dried oregano and basil, flavor these lasagna roll ups. You’ll also need salt, pepper, and a tiny pinch of nutmeg for the white sauce.

Tofu ~ The tofu is going to create a creamy white sauce and also mimic the texture of ricotta in the filling. It also provides healthy plant-based protein.

Use firm tofu and be sure to drain it and press out the liquid. You’ll need one 14 to 16 ounce block of tofu, but you’ll use half in the white sauce and half in the spinach artichoke filling.

Marinara sauce ~ It’s easy to make homemade marinara sauce, but your favorite store-bought sauce will work just fine. Some pasta sauces may contain dairy, so be sure to read labels to choose a vegan-friendly option.

Pasta ~ Obviously, you need lasagna noodles to make lasagna roll ups. Use gluten-free noodles if you like.

Make the sauce: Add all the sauce ingredients to a blender and purée until smooth (1). You can do this while the lasagna noodles are boiling.

Make the filling: Add all of the filling ingredients to a large mixing bowl and stir well to combine (2). This can also be completed while the noodles are cooking.

Fill the pasta: Once the noodles are just al dente, drain them well and lay them out flat on a large cutting board or clean work surface. You’ll likely have to work in batches.

Add 2 to 3 tablespoons of filling to each noodle (3).

Roll them pasta: Gently roll up each noodle (4).

Pour some of the marinara sauce into the bottom of a baking dish and add the lasagna rolls (5) until the pan is completely filled (6).

Top the rolls with more sauce (7) and drizzle the remaining white sauce over the top (8).

Bake until heated throughout. Serve immediately.

How to serve

Serve these delicious vegan lasagna roll ups with a sprinkle of vegan parmesan cheese and a simple side salad or garlic green beans and a slice of vegan garlic bread.

Storage and freezing

Prep ahead: The filling for the lasagna roll ups can be made ahead and kept covered in the fridge for 2 to 3 days. If you are using homemade marinara sauce, you can also make that several days in advance.

Or you can prep the entire pan of lasagna rolls and keep them covered in the fridge overnight until ready to bake.

Fridge: Leftovers will keep in an air-tight container in the fridge for up 4 to 5 days.

Freezer: You can freeze leftovers or the entire pan after baking. Let it cool completely before wrapping tightly in plastic wrap and then aluminum foil. They should keep well for 2 to 3 months.

Reheat: From frozen, thaw in the fridge overnight and then reheat in a 350°F oven for 30 to 40 minutes until warm.