Vegan Lasagna Roll Ups

Introduction

These Vegan Lasagna Roll Ups are a fun, elegant twist on a classic comfort dish. They’re packed with a creamy, flavorful filling of tofu, spinach, and artichokes, then topped with a savory white sauce and tangy marinara. You’ll love how easy they are to assemble and how impressive they look on the plate.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Ingredients

• about 15 lasagna noodles
• 3 cups marinara sauce (homemade or store-bought)
• 1/2 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)
• 1/2 teaspoon black pepper
• pinch ground nutmeg (about 1/16 teaspoon, optional)
• 1 package (16 ounces) frozen spinach (thawed, drained and water pressed out)
• 1 can (14 ounces) artichoke hearts (drained and chopped)
• 1/2 package (8 ounces) firm tofu (drained and pressed)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1 cup White Sauce (from above)
• fresh chopped parsley or basil
• Vegan Parmesan Cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package directions until al dente. Drain, rinse with cool water, and lay them flat on a clean kitchen towel or baking sheet to prevent sticking.
3. Prepare the White Sauce: In a blender, combine the first 1/2 package (8 oz) of tofu, no-dairy milk, minced garlic, mirin (or rice vinegar), onion powder, arrowroot powder, 1 teaspoon salt, black pepper, and nutmeg. Blend until completely smooth. Pour into a small saucepan and cook over medium heat, whisking constantly, for 3-5 minutes until thickened. Set aside 1 cup of this white sauce for the filling. Pour the remaining white sauce into the bottom of a 9×13 inch baking dish and spread it evenly.
4. Prepare the Filling: In a large bowl, combine the thawed and drained spinach, chopped artichoke hearts, the second 1/2 package (8 oz) of tofu (crumbled with your hands into small pieces), dried oregano, dried basil, 1/2 teaspoon salt, and the reserved 1 cup of white sauce. Mix thoroughly until well combined.
5. Assemble the Roll-Ups: Spoon about 3 tablespoons of the spinach-artichoke filling onto each lasagna noodle. Spread it evenly along the length of the noodle. Carefully roll up each noodle from one end to the other.
6. Place each roll-up seam-side down in the baking dish on top of the white sauce. Pour the marinara sauce evenly over the top of the roll-ups.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes.
8. Let cool for 5-10 minutes before serving. Garnish with fresh chopped parsley or basil and a sprinkle of Vegan Parmesan Cheese.

Variations

• Deconstructed: For a quicker version, layer broken lasagna noodles, the filling, and sauces in a baking dish like a traditional lasagna.
• Single-Serve: Assemble individual roll-ups in smaller oven-safe dishes or ramekins for easy portion control and a beautiful presentation.
• Grilled Option: After baking, place the roll-ups under a hot broiler for 2-3 minutes to get a slightly charred, crisp top on the sauce.
• Herb-Infused: Blend fresh herbs like basil or parsley directly into the white sauce for a vibrant green color and fresh flavor.

Tips for Success

• Pressing the tofu and thoroughly squeezing the spinach are crucial steps to avoid a watery filling. Wrap the tofu in a clean kitchen towel and place a heavy pan on top for 15 minutes. For the spinach, use your hands to squeeze out as much liquid as possible.
• Spread the filling evenly to the very ends of the noodles to ensure each roll-up is consistently filled and rolls neatly.
• Let the baked roll-ups rest for at least 5 minutes before serving. This allows the filling to set, making them easier to transfer to plates without falling apart.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F until warmed through, or microwave individual portions until hot.

FAQ

Can I make these roll-ups ahead of time?

Yes, assemble the roll-ups in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.

Can I use fresh spinach?

Yes, you can substitute about 10-12 ounces of fresh spinach. Sauté it with a little water until wilted, then drain and press it thoroughly.

Do I have to use both tofu amounts separately?

Yes, the recipe is written with two separate 8 oz portions for a reason. The first is blended into the white sauce for creaminess, the second is crumbled into the filling for texture.

My white sauce is too thick. What should I do?

Simply whisk in a little more no-dairy milk, one tablespoon at a time, until it reaches a thick but pourable consistency.

What can I substitute for arrowroot powder?

Cornstarch is listed as a direct substitute and works perfectly in a 1:1 ratio.

Can I freeze Vegan Lasagna Roll Ups?

Yes, they freeze well after baking. Cool completely, then wrap the baking dish or transfer individual portions to freezer-safe containers. Thaw overnight in the refrigerator before reheating.