With a lightened up, yet protein packed, spinach artichoke filling and a simple marinara sauce, these Vegan Lasagna Roll Ups are an easier and quicker dairy-free version of classic comfort food.
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.
If you’re looking for a more classic dish, try my vegan vegetable lasagna!
Ingredients you need
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.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
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.
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.
Pro tips and tricks
~ Cook the lasagna noodles until just al dente. They should be flexible enough to roll up, but not too soft that they bread when rolled. They will continue cooking in the oven.
~ Drain and press the tofu to remove excess moisture.
~ Thaw the frozen spinach and squeeze as much liquid as possible out before adding to the filling.
~ Roll the noodles gently so the filling doesn’t squeeze out of the rolls.
~ For a gluten-free option, use gluten-free lasagna noodles.
Lasagna roll ups feature all the components of lasagna with the filling rolled up in the lasagna noodles instead of layered between them.
Yes, you can use fresh spinach. Chop the fresh spinach and stir it into the filling mixture.
More vegan pasta recipes
- Vegan Mac and Cheese
- Vegan Bolognese
- Vegan Stuffed Shells
- Vegan Hummus Pasta
- Vegan Creamy Mushroom Pasta
- Roasted Vegetable Pasta
- Garden Veggie Pasta
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Lasagna Roll Ups
- about 15 lasagna noodles
- 3 cups marinara sauce homemade or store-bought
- ½ package (8 ounces) firm tofu drained and pressed
- 1 cup unsweetened no-dairy milk
- 1 clove garlic minced
- 1 tablespoon mirin or rice vinegar
- 1 tablespoon onion powder
- 1 tablespoon arrowroot powder or cornstarch
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- pinch ground nutmeg about 1/16 teaspoon, optional
Spinach Artichoke Filling
- fresh chopped parsley or basil
- Vegan Parmesan Cheese
- Preheat oven 350°F.
- Bring a large pot of water to a boil. Cook the lasagna noodles according to package directions for al dente*. Remove them from the water immediately after they hit the al dente stage. *You want them just flexible enough to roll up. They will continue cooking in the oven. If they are too soft, they will break and fall apart when rolling.
- Meanwhile, while noodles are cooking, prepare the White Sauce. Place all ingredients into a high speed blender and puree until smooth. Set aside.
- In a large bowl, mix together all of the filling ingredients, including 1 cup of the White Sauce.
- Pour about 1 cup of the marinara sauce in the bottom of an 8 x 11 baking dish.
- When noodles are done and drained, lay them out flat on a cutting board or clean work surface. Place 2 to 3 tablespoons of the filling all along the length of the noodle leaving about an inch at the ends.
- Gently roll up each noodle. Be careful not to press down or roll too tightly as they filling will squish out the sides.
- Place each rollup in the baking dish. Cover them with the remaining 2 cups of marinara. Drizzle the remaining White Sauce over the top.
- Bake for about 30 minutes until heated through. Serve hot.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.