Dairy-Free Lasagna Rolls
Transform your weeknight meals with these irresistible Dairy-Free Lasagna Rolls—a plant-based twist on traditional lasagna that's perfect for those avoiding dairy without compromising flavor. Featuring tender lasagna noodles rolled around a creamy homemade cashew ricotta and a savory spinach, onion, and mushroom filling, these rolls are baked in a rich marinara sauce and topped with fresh basil for a burst of freshness. Easy to prepare and full of clean, wholesome ingredients like nutritional yeast and olive oil, this recipe delivers all the comfort of classic lasagna with a modern, dairy-free flair. Ideal for family dinners or meal prepping, these lasagna rolls are a satisfying and crowd-pleasing dish that will become a staple in your rotation. Vegan, dairy-free, and packed with plant-powered protein—it's comfort food, redefined!
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Recipe Information
Ingredients
- 8 pieces Lasagna noodles
- 1.5 cups Cashews
- 2 tablespoons Lemon juice
- 0.25 cup Nutritional yeast
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 cup Mushrooms, finely chopped
- 2 cups Spinach, fresh or frozen (thawed and drained)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Marinara sauce
- 0.25 cup Fresh basil, chopped
Instructions
Begin by soaking the cashews in hot water for at least 15 minutes. This will help soften them for blending.
While the cashews are soaking, bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and set aside on a towel to prevent sticking.
Preheat your oven to 375°F (190°C).
Drain the cashews and place them in a food processor with lemon juice, nutritional yeast, garlic powder, and a pinch of salt. Blend until smooth and creamy to create your dairy-free ricotta.
In a skillet over medium heat, warm the olive oil, then add the chopped onion and cook until translucent, about 5 minutes.
Stir in the mushrooms and cook until they are soft and most of the moisture has evaporated, about 5 minutes. Add the spinach and cook until wilted or warmed through if using frozen, about 2 more minutes.
Remove the skillet from heat and add the cashew ricotta mixture to the pan, combining everything thoroughly. Season with salt and black pepper to taste.
Spread 1/2 cup of the marinara sauce in the bottom of a 9x13 inch baking dish.
Lay a cooked lasagna noodle flat and spread about 1/4 cup of the filling mixture along its length. Roll the noodle up tightly and place it seam-side down in the dish. Repeat with the remaining noodles and filling.
Pour the remaining marinara sauce over the lasagna rolls, covering them well.
Bake in the preheated oven for 25 minutes, until heated through and the sauce is bubbling.
Garnish with fresh basil before serving. Serve hot.
Nutrition Facts
Calories |
3535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 15.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3201 mg | 139% | |
| Total Carbohydrate | 464.6 g | 169% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 42.3 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 705 mg | 54% | |
| Iron | 41.1 mg | 228% | |
| Potassium | 4798 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
