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Vegan Lasagna Rolls Recipe

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4.1 from 5 reviews

This Vegan Lasagna Rolls recipe offers a delicious, plant-based twist on the classic Italian favorite. Made with a creamy almond ricotta, savory vegan ground beef marinara, and tender lasagna noodles, these rolls are baked to perfection and topped with vegan mozzarella and Parmesan cheese. Perfect for gatherings or meal prep, this recipe serves 12 and delivers hearty, satisfying flavor without any animal products.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Ricotta Mixture

  • 2 cups raw slivered almonds
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 3/4-1 1/2 cups water
  • 4 ounces shredded vegan mozzarella cheese (half of 8 ounces)
  • 1/4 cup grated vegan Parmesan cheese (half of 1/2 cup)

Meaty Marinara Sauce

  • 1 tablespoon olive oil
  • 1 medium sweet onion, chopped small
  • 12 ounces vegan ground beef (such as Beyond Meat)
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 32 ounces marinara sauce

Lasagna Rolls

  • 1 box lasagna noodles (about 12 noodles)
  • 4 ounces shredded vegan mozzarella cheese (remaining half)
  • 1/4 cup grated vegan Parmesan cheese (remaining half)
  • Fresh chopped parsley, for garnish

Instructions

  1. Make the Ricotta: Bring water to a boil and soak the raw slivered almonds in hot water to soften for 5 minutes up to an hour. Drain and discard the soaking water. Blend almonds with lemon juice, garlic powder, salt, and 3/4 cup water until very smooth, adding more water as needed until silky and fluffy. Stir in half of the vegan mozzarella and Parmesan cheeses, then set aside.
  2. Prepare Meaty Marinara Sauce: Heat olive oil in a large non-stick skillet over medium heat. Sauté the chopped onion until translucent, about 5-7 minutes. Add vegan ground beef and cook until browned, breaking it apart with a wooden spoon. Stir in minced garlic and cook for an additional minute. Add salt, Italian seasoning, and marinara sauce. Stir well, then remove from heat and set aside.
  3. Prepare the Baking Dish and Noodles: Preheat oven to 375°F (190°C). Lightly oil a 9×13 inch baking dish. Boil water in a large pot with salt and cook about 12 lasagna noodles for 7 minutes until al dente. Drain and rinse noodles with cold water to prevent sticking, then lay them out in a single layer on parchment paper.
  4. Assemble the Rolls: Spread 1 1/2 cups of the meat sauce evenly on the bottom of the baking dish. On each lasagna noodle, spread about 3 tablespoons of the ricotta mixture evenly, then spread 2-3 tablespoons of meat sauce over the ricotta. Roll each noodle starting from the short end and place seam-side down in the baking dish.
  5. Finish and Bake: Spoon the remaining meat sauce over the rolled noodles. Sprinkle with the remaining vegan mozzarella and Parmesan cheeses. Cover the dish tightly with foil and bake for 30 minutes. Remove from oven, garnish with fresh chopped parsley if desired, and serve warm.

Notes

  • Use Beyond Meat or any preferred vegan ground beef substitute for authentic meaty texture.
  • Soaking the almonds longer will result in a creamier ricotta texture.
  • You can prepare the ricotta mixture a day ahead and store it in the refrigerator to save time.
  • If you prefer gluten-free, use gluten-free lasagna noodles.
  • Use fresh parsley for garnish to add a bright, fresh flavor to the finished dish.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-lasagna-rolls-recipe/