Vegan Lasagna Roll Ups

Introduction

You’ll love these lasagna roll-ups for their ingenious twist on a classic comfort food. They combine a creamy, herby tofu and spinach filling with tangy artichokes, all wrapped in tender pasta tubes. They’re perfect for portioning, serving, and making a plant-based meal feel gourmet.

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 cold water, and lay flat on a clean surface or baking sheet to prevent sticking.
2. Make 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, until thickened (3-5 minutes). Set aside.
3. Make the Filling: In a large bowl, crumble the second 1/2 package (8 oz) of tofu with your hands. Add the drained spinach, chopped artichoke hearts, dried oregano, dried basil, and 1/2 teaspoon salt. Mix well.
4. Add 1 cup of the prepared White Sauce to the tofu-spinach-artichoke mixture. Stir until everything is thoroughly combined.
5. Assemble the Roll-Ups: Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Take one lasagna noodle and spread 2-3 tablespoons of the filling mixture evenly along its length. Roll the noodle up from one end to the other and place it seam-side down in the baking dish. Repeat with the remaining noodles and filling.
6. Pour the remaining 2 cups of marinara sauce over the assembled roll-ups, then drizzle the remaining White Sauce over the top.
7. Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Uncover 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

• Grill It: After baking, place individual roll-ups in a hot grill pan for 1-2 minutes per side for a crispy, charred exterior.
• Single-Serve Style: Assemble the roll-ups in individual, oven-safe ramekins for a beautiful, personalized presentation.
• No-Cook Sauce: Instead of baking, use a high-quality jarred marinara, heat it separately, and pour it warm over the freshly assembled, hot roll-ups for a faster, lighter dish.
• Appetizer Size: Use half-size lasagna sheets or cut cooked full-size noodles in half lengthwise to create smaller, bite-sized roll-ups perfect for parties.

Tips for Success

• Press the tofu thoroughly for both parts of the recipe to remove excess water; this prevents a runny filling and sauce.
• Squeeze the thawed spinach extremely well in a clean kitchen towel or with your hands to remove as much liquid as possible.
• If your White Sauce seems too thick after cooking, whisk in a splash more no-dairy milk to reach a pourable consistency.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with a damp paper towel and microwave on medium power until warm, or cover with foil and reheat in a 350°F oven for 15-20 minutes.

FAQ

1. Can I use no-boil lasagna noodles?

Yes, you can. Parboil them for just 2-3 minutes to make them pliable enough to roll, as they will absorb more sauce during baking.

1. What can I substitute for mirin or rice vinegar?

A mild white wine vinegar or even a squeeze of fresh lemon juice will work to provide the necessary acidity.

1. My filling seems too wet. What should I do?

Ensure both the tofu and spinach are pressed very well. You can also add 1-2 tablespoons of breadcrumbs or ground nuts to the filling to help absorb excess moisture.

1. Can I make these 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 covered baking time.

1. Can I freeze Vegan Lasagna Roll-Ups?

Yes. Assemble and bake them completely. Let cool, then freeze the entire dish or individual portions. Thaw in the refrigerator overnight and reheat, covered, in the oven.

1. Is the White Sauce the same as a vegan béchamel?

Essentially, yes. It uses blended tofu and a starch thickener to create a rich, creamy, dairy-free white sauce base.