Vegan Lasagna Rolls
Elevate your weeknight dinner routine with these irresistibly flavorful Vegan Lasagna Rolls—a plant-based twist on the classic Italian favorite! Loaded with fresh spinach, creamy tofu ricotta, and a medley of Italian seasonings, these rolled lasagna noodles are baked in a rich marinara sauce and topped with gooey vegan mozzarella for the ultimate comfort food experience. Perfectly portioned and easy to serve, this recipe swaps traditional dairy ingredients for nutrient-packed alternatives, making it both vegan and delightfully satisfying. With a prep time of just 25 minutes and dinner-ready in under an hour, these lasagna rolls are ideal for a cozy family meal or entertaining guests.
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Recipe Information
Ingredients
- 12 Lasagna noodles
- 5 cups Spinach, fresh
- 14 ounces Firm tofu
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Marinara sauce
- 1.5 cups Vegan mozzarella cheese
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until soft, then drain and lay flat on a clean kitchen towel.
While the noodles are cooking, prepare the filling. In a large skillet over medium heat, add the olive oil and sauté the spinach until wilted. Remove from heat and allow to cool slightly.
In a food processor, add the firm tofu, nutritional yeast, lemon juice, garlic powder, oregano, salt, and black pepper. Blend until smooth and creamy. Adjust seasonings to taste, if necessary.
Transfer the tofu mixture to a bowl and fold in the sautéed spinach until evenly combined.
Spread approximately 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
On each lasagna noodle, spread an even layer of the tofu and spinach filling. Roll each noodle from one end to the other to form a tidy roll.
Place each rolled noodle seam-side down in the baking dish on top of the marinara sauce.
Pour the remaining cup of marinara sauce evenly over the top of the lasagna rolls.
Sprinkle vegan mozzarella cheese evenly over the top of the rolls.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Allow the dish to cool for 5 minutes before serving. Serve hot and enjoy your delicious Vegan Lasagna Rolls!
Nutrition Facts
Calories |
4283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7966 mg | 346% | |
| Total Carbohydrate | 581.0 g | 211% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 43.5 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3423 mg | 263% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 7133 mg | 152% | |
*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.
