Vegan Lasagna Roll Ups

Introduction

These Vegan Lasagna Roll Ups turn the classic comfort dish into elegant, individually portioned bundles of flavor. You’ll love the creamy, savory filling made with tofu, spinach, and artichokes, all wrapped in tender pasta and smothered in marinara. They are perfect for a special dinner yet straightforward enough for a satisfying weeknight meal.

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. 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 to prevent sticking.
2. Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly in the bottom of a 9×13 inch baking dish.
3. Make the White Sauce: In a blender, combine the first 1/2 package of tofu (8 ounces), no-dairy milk, minced garlic, mirin, onion powder, arrowroot powder, 1 teaspoon salt, black pepper, and nutmeg. Blend until completely smooth and creamy. Set aside.
4. Make the Filling: In a large mixing bowl, combine the thawed spinach, chopped artichoke hearts, the second 1/2 package of tofu (8 ounces) crumbled, dried oregano, dried basil, and 1/2 teaspoon salt. Stir in 1 cup of the prepared White Sauce until everything is well combined.
5. Assemble the Roll Ups: Take one cooked noodle and lay it flat. Spread a generous 1/4 cup of the filling mixture evenly along the length of the noodle. Carefully roll the noodle up from one end to the other. Place the roll seam-side down in the prepared baking dish. Repeat with remaining noodles and filling.
6. Pour the remaining 2 cups of marinara sauce over the roll ups in the dish, then spoon the remaining White Sauce over the top.
7. Cover the dish tightly 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 Vegan Parmesan Cheese.

Variations

1. Pesto Swirl: Replace half the marinara sauce with vegan pesto for a herby, vibrant twist.
2. Mushroom & Walnut: Swap the spinach and artichokes for sautéed mushrooms and finely chopped walnuts for a rich, meaty texture.
3. Sun-Dried Tomato & Kale: Use chopped kale instead of spinach and add chopped sun-dried tomatoes to the filling for a tangy, chewy element.
4. Mexican-Inspired: Season the filling with taco seasoning, use a corn salsa in place of marinara, and top with vegan cheese and jalapeños.

Tips for Success

• Press the tofu well to remove excess water; this prevents the filling from becoming watery.
• To make rolling easier, ensure the noodles are completely dry and cool before spreading the filling.
• Let the baked roll ups rest before serving; this helps them set and makes them easier to plate.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in a covered oven-safe dish at 350°F until warmed through, or microwave in 60-second intervals until hot.

FAQ

Can I make these gluten-free?

Yes, use gluten-free lasagna noodles and ensure all your other ingredients, like the arrowroot powder and marinara, are certified gluten-free.

Can I prepare these roll ups ahead of time?

Absolutely. 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 if starting from cold.

What can I use instead of mirin?

Rice vinegar is the direct substitute listed. A mild white wine vinegar or even a squeeze of lemon juice will also work to add a touch of acidity.

My white sauce seems too thin. What should I do?

The arrowroot will thicken the sauce when baked. If blending for immediate use in the filling, you can add an extra teaspoon of arrowroot powder and blend again.

Can I freeze vegan lasagna roll ups?

Yes, they freeze well. Assemble and bake as directed, let cool completely, then wrap the dish tightly or transfer individual portions to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

I don’t have artichoke hearts. Can I omit them?

You can, but they add a lovely flavor and texture. Increase the spinach to two packages or add another vegetable like roasted zucchini or bell peppers.