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+ servings
Two lasagna roll ups on a white plate garnished with fresh basil.
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5 from 2 votes

Vegan Lasagna Roll Ups

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dish, Pasta
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 485kcal

Ingredients

  • about 15 lasagna noodles
  • 3 cups marinara sauce homemade or store-bought

White Sauce

  • 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

  • 1 package (16 ounces) frozen spinach thawed, drained and water pressed out
  • 1 can (14 ounces) artichoke hearts drained and chopped
  • ½ package (8 ounces) firm tofu drained and pressed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • 1 cup White Sauce from above

To serve

  • fresh chopped parsley or basil
  • Vegan Parmesan Cheese

Instructions

  • 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.

Notes

~ 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.

Nutrition

Calories: 485kcal | Carbohydrates: 72g | Protein: 22g | Fat: 13g | Saturated Fat: 1g | Sodium: 674mg | Potassium: 587mg | Fiber: 8g | Sugar: 7g