Description
These Vegan Lasagna Rolls are a delicious plant-based twist on classic lasagna, featuring a creamy almond ricotta and a hearty vegan ground beef marinara. Perfect for a comforting dinner that pleases both vegans and non-vegans alike.
Ingredients
Scale
Vegan Ricotta
- 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)
Meaty Marinara
- 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
The Rest
- 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)
Instructions
- Make the Ricotta: Bring a few cups of water to a boil. Place almonds in a bowl and cover with hot water, soaking for 5 minutes up to 1 hour. Drain and discard soaking water. In a high-powered blender, combine almonds, lemon juice, garlic powder, salt, and 3/4 cup water. Blend until smooth, adding up to an additional 3/4 cup water to achieve a silky, fluffy texture. Transfer to a bowl and stir in half of the shredded mozzarella and Parmesan cheese. Set aside.
- Prepare Meaty Marinara Sauce: Heat olive oil in a large non-stick skillet over medium heat. Sauté chopped onion for 5-7 minutes until translucent. Add vegan ground beef and cook until browned, breaking it into small pieces with a wooden spoon. Stir in minced garlic and cook 1 minute more. Add salt, Italian seasoning, and marinara sauce, stirring well. Remove from heat and set aside.
- Cook Lasagna Noodles: Preheat oven to 375 degrees F and lightly oil a 9×13 inch baking dish. Boil a large pot of salted water and cook about 12 lasagna noodles for 7 minutes until al dente. Drain and rinse noodles under cold water. Lay noodles in a single layer on parchment paper to prevent sticking.
- Assemble Rolls: Spread 1 1/2 cups of the meat sauce evenly on the bottom of the prepared baking dish. Spread about 3 tablespoons of ricotta mixture over each noodle, then 2-3 tablespoons of meat sauce on top of the ricotta. Roll each noodle from the short end and place seam-side down in the dish.
- Bake the Rolls: Spoon the remaining meat sauce over the rolled noodles. Sprinkle with the remaining mozzarella and Parmesan cheese. Cover tightly with foil and bake for 30 minutes until heated through and cheese is melted.
- Serve: Remove from oven and garnish with fresh chopped parsley. Serve warm and enjoy your vegan lasagna rolls.
Notes
- You can substitute Beyond or Impossible vegan ground beef, soaked TVP, cooked lentils, or a mix of chopped mushrooms, lentils, and walnuts for the meat component.
- Store-bought shredded vegan mozzarella and Parmesan cheeses work well, or you can make your own vegan versions for a stretchier texture.
- Soaking almonds for longer (up to an hour) results in a creamier ricotta.
- Be sure to handle the noodles gently after cooking to avoid tearing when rolling.
- The lasagna rolls can be prepared ahead of time and refrigerated before baking for convenience.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
