Name: Vegan Lasagna Rolls Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 cups raw slivered almonds; 2 tablespoons fresh lemon juice; 1/2 teaspoon garlic powder; 3/4 teaspoon salt; 1 1/2 cups water (divided); 1 tablespoon olive oil; 1 medium sweet onion, chopped small; 12 ounces vegan ground beef (such as Beyond Meat); 3 cloves garlic, minced; 1/2 teaspoon salt; 1 teaspoon Italian seasoning; 32 ounces marinara sauce; 1 box lasagna noodles (about 12 noodles); 8 ounces shredded vegan mozzarella cheese, divided; 1/2 cup grated vegan Parmesan cheese, divided; Fresh chopped parsley (for garnish)

Jump to Recipe· 4.9 from 7 reviews

Hey friend! If you’re craving a cozy, comforting meal that’s 100% plant-based yet packed with flavor, you’re going to love this Vegan Lasagna Rolls Recipe. It’s one of those dishes that feels fancy but is surprisingly simple to whip up any night of the week. Plus, those creamy almond ricotta rolls swimming in a meaty marinara? Absolutely fan-freaking-tastic. Stick around—I’m sharing all my best tips so your first attempt turns out perfectly.

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Why This Recipe Works

Creamy Almond Ricotta: Using soaked almonds creates a luscious, fluffy vegan ricotta that’s surprisingly close to the real deal.
Meaty Marinara Sauce: Vegan ground beef adds hearty texture and umami depth, making this dish satisfying and rich.
Roll-Up Presentation: Lasagna rolls make serving a breeze and look impressive on any dinner table.
Flexible Ingredients: Whether you use store-bought vegan cheese or homemade versions, or swap your protein, this recipe adapts to your pantry and taste.

Vegan Lasagna Rolls, vegan lasagna rolls recipe, plant-based lasagna rolls, vegan lasagna roll-ups, vegan pasta casserole - A white rectangular ceramic baking dish filled with a baked lasagna, showing at least three layers: a bottom layer of pasta sheets, a middle layer of rich red tomato sauce mixed with browned ground meat, and a top layer covered evenly with melted, slightly browned cheese that looks soft and smooth. The edges of the dish have some browned sauce splashes. The dish sits on a surface with a white marbled texture, and a light-colored cloth is partially visible under the dish on the lower left side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this vegan lasagna rolls recipe plays a special role in building flavor and texture, so picking good-quality basics really pays off. I always recommend grabbing fresh garlic and a great marinara sauce—you’ll notice the difference!

Vegan Lasagna Rolls, vegan lasagna rolls recipe, plant-based lasagna rolls, vegan lasagna roll-ups, vegan pasta casserole - Flat lay of raw slivered almonds with their smooth, pale beige texture, a bright fresh lemon cut in half showing its juicy yellow interior, a plump medium sweet onion with shiny purple-red skin, cloves of fresh garlic with their papery white skins slightly peeled, vibrant red marinara sauce in a small natural mound, rich brown vegan ground beef crumbles with a crumbly texture, a handful of shredded vegan mozzarella cheese in soft white strands, finely chopped fresh green parsley leaves scattered gently, all placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Raw Slivered Almonds: Soaking these softens them perfectly for blending into a creamy, spreadable ricotta.
Fresh Lemon Juice: Brightens the ricotta, adding that subtle tang classic ricotta has.
Garlic Powder: Adds gentle warmth and depth without overpowering.
Vegan Ground Beef: I love Beyond Meat here—browned just right, it makes the sauce hearty and satisfying.
Sweet Onion: Tossed in with the vegan beef, it gives a mellow sweetness to the marinara.
Marinara Sauce: Your favorite brand or homemade works well; this is the base of all that rich, tomato-ey goodness.
Lasagna Noodles: I use regular noodles, but no-boil works if you’re short on time—just adjust cooking a bit.
Vegan Mozzarella & Parmesan: These cheeses melt and add savory flavor and that lovely golden topping.
Fresh Parsley: For garnish—it adds a fresh pop of color and brightness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m a big fan of making recipes my own, and this vegan lasagna rolls recipe is no exception. Feel free to experiment with the fillings, cheese blends, or even switch up herbs to match what you love or have on hand.

Variation: Once, I swapped the vegan ground beef with cooked lentils mixed with finely chopped mushrooms and walnuts—it added such a lovely earthy, nutty note that my family couldn’t get enough!
Cheese-Free Option: If you want to skip vegan cheese, add nutritional yeast and a little extra lemon juice to the ricotta for that cheesy punch.
Spicy Kick: Toss in some red pepper flakes to the marinara for a gentle heat that wakes up the flavors beautifully.
Gluten-Free: Swap normal lasagna noodles with gluten-free ones—just be mindful of cooking times based on the brand.

Step-by-Step: How I Make Vegan Lasagna Rolls Recipe

Step 1: Soak and Blend the Almond Ricotta

I start by getting those raw slivered almonds soaking in hot water for about 5 minutes to soften them up. Sometimes I let them soak longer if I’m prepping early; it just makes the ricotta even creamier. Once drained, I blitz them with fresh lemon juice, garlic powder, salt, and water until silky smooth. This part’s key—make sure to scrape down the blender sides so every bit gets creamy and lump-free. I mix half of the vegan mozzarella and parmesan in here too, giving it extra richness without losing that light, fluffy vibe.

Step 2: Build the Meaty Marinara

Next, I heat olive oil in a skillet and gently sauté chopped onions until translucent—that’s about 5-7 minutes, and it really brings out their sweetness. I toss in the vegan ground beef and work the wooden spoon to break it up evenly, cooking until nicely browned. The garlic goes in last for that punch of aroma. Then mix in salt, Italian seasoning, and that big jar of marinara sauce. Simmer it for just a minute if you have time, or simply stir and remove from heat. This sauce is what transforms the dish from simple to spectacular.

Step 3: Noodle Prep and Roll Up

Boil the lasagna noodles in salted water until they’re just shy of al dente—about 7 minutes. I like to rinse them under cold water right after draining so they don’t stick together, then lay them flat on parchment paper. This little step saves you from noodle frustration down the line. Spread a thin layer of the meat sauce on the baking dish bottom before spooning and spreading about 3 tablespoons of ricotta on each noodle. Follow it up with 2-3 tablespoons of that flavorful sauce, then roll ’em up and place seam-side down in the dish. Don’t worry if they look a bit rustic—it only adds character!

Step 4: Bake and Serve

Once the rolls fill the dish, spoon the remaining sauce over the top and sprinkle with the rest of your mozzarella and parmesan cheese. Cover with foil tightly to keep everything moist and pop it in the oven at 375°F for 30 minutes. When you take it out, the cheese should be melted and bubbly, and the rolls perfectly tender. A sprinkle of fresh chopped parsley finishes it off beautifully and adds a fresh herbal note.

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Pro Tips for Making Vegan Lasagna Rolls Recipe

Almond Soak Time: Don’t skip or shorten soaking your almonds; it’s what makes the ricotta silky instead of grainy.
Avoid Overcooking Noodles: Keep noodles slightly firm since they’ll finish cooking in the sauce—over-soft noodles can break when rolling.
Even Sauce Distribution: Use a spoon to spread sauce on noodles before rolling so every bite is juicy and flavorful.
Cover Tightly with Foil: Prevents drying out on top and keeps the cheese melted and gooey rather than crusty.

How to Serve Vegan Lasagna Rolls Recipe

Vegan Lasagna Rolls, vegan lasagna rolls recipe, plant-based lasagna rolls, vegan lasagna roll-ups, vegan pasta casserole - Two rolled lasagna pieces sit side by side on a simple white plate. Each lasagna roll shows visible layers: a bottom layer of soft, wavy, pale-yellow pasta sheets, a middle layer of chunky red tomato sauce mixed with bits of meat, and a top layer of melted white cheese with some fresh green herb pieces sprinkled over. The red sauce slightly seeps down the sides, and the cheese has a lightly browned texture. The plate rests on a white marbled surface with a soft out-of-focus cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top the lasagna rolls with fresh chopped parsley because it adds such a pleasant pop of green and a little brightness that cuts through the richness perfectly. Sometimes I sprinkle extra vegan parmesan if I’m feeling fancy, and a drizzle of good quality olive oil never hurts.

Side Dishes

A crisp green salad with a zesty vinaigrette is my go-to pairing—it adds some fresh crunch that balances the creamy soft rolls. Roasted veggies like Brussels sprouts or asparagus also work beautifully if you want a warm side.

Creative Ways to Present

For dinner parties, I’ve rolled these individually in colorful ceramic ramekins, baked, and then served roll-by-roll in cute little stacks. It’s a fun way to portion and makes presentation extra special, plus guests love how personalized it feels.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in the fridge for up to 3 days. I’ve found that packing them in an airtight container with a little extra sauce on top keeps them from drying out, making reheating much better.

Freezing

This recipe freezes beautifully! I usually make it ahead, let it cool completely, then transfer individual rolls into freezer-safe containers or wrap tightly in foil and plastic wrap. When ready to eat, thaw in the fridge overnight before reheating.

Reheating

I reheat my leftovers covered in the oven at 350°F for about 20 minutes, or until warmed through and the cheese bubbles again. Stovetop reheating with a splash of water and a lid on the pan works great too, keeping it from drying out.

FAQs

Can I make this Vegan Lasagna Rolls Recipe nut-free?

Absolutely! For a nut-free ricotta, you can substitute soaked sunflower seeds or firm tofu blended with lemon juice, garlic powder, and salt. Both create a creamy texture that works well inside the rolls, though the flavor will be slightly different.
What’s the best type of vegan ground beef for this recipe?

I usually opt for Beyond Meat because it browns nicely and has a great texture, but Impossible Meat works well too. If you prefer whole foods, cooked lentils or a mushroom-walnut blend offer fantastic results with extra nutrition.
Can I use no-boil noodles for this recipe?

You sure can! Just follow the package directions for prepping no-boil noodles and adjust your assembly timing accordingly. Keep in mind they need more moisture, so be generous with your sauce to prevent dryness.
Is it okay to prepare the rolls ahead of time?

Definitely! You can assemble them a day before baking. Just cover tightly and refrigerate, then bake as usual when you’re ready. It’s a great way to save time on busy days.

Final Thoughts

This Vegan Lasagna Rolls Recipe has become one of those dishes I turn to when I want to impress but don’t want to spend hours in the kitchen. It hits all the right notes—comforting, cheesy, rich—but remains healthy and plant-based. I hope you enjoy making and sharing it as much as I do. Trust me, once you roll these up and taste that creamy almond ricotta with the hearty marinara, you’ll want to make it again…and again.