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; 3/4-1 1/2 cups water; 1 tablespoon olive oil; 1 medium sweet onion chopped small; 12 ounces vegan ground beef (Beyond or similar); 3 cloves garlic minced; 1/2 teaspoon salt; 1 teaspoon Italian seasoning; 32 ounces marinara sauce; 1 box lasagna noodles or 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· 4.8 from 20 reviews

If you’ve been craving a hearty, cozy Italian dinner without any dairy, you’re going to fall head over heels for this Vegan Lasagna Rolls Recipe. It’s packed with creamy vegan ricotta, a rich meaty marinara sauce, and that satisfying melty cheese vibe we all love in lasagna—but all plant-based! Trust me, after making this a few times, it’s become my go-to comfort meal for friends and family, and I’m excited to share all my tips so you can nail it too.

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Why This Recipe Works

Creamy Vegan Ricotta: Made from soaked almonds, it’s silky and slightly tangy, mimicking traditional ricotta perfectly.
Meaty Marinara Sauce: Using vegan ground beef adds texture and savory depth that makes the sauce deeply satisfying.
Rolls for Perfect Portions: Rolling individual noodles with filling means easy serving and beautiful presentation.
Flexible Ingredients: You can swap vegan ground beef with lentils or mushrooms, making it customizable to your pantry.

Vegan Lasagna Rolls, vegan lasagna, plant-based lasagna, dairy-free lasagna, vegan Italian dinner - 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

Every ingredient here plays a starring role in making this Vegan Lasagna Rolls Recipe a winner. The almond-based ricotta brings creaminess without heaviness, and the vegan ground beef gives a hearty, satisfying bite. Plus, the spices and cheeses perfectly layer flavors without overpowering the dish.

Vegan Lasagna Rolls, vegan lasagna, plant-based lasagna, dairy-free lasagna, vegan Italian dinner - 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: Soaked to soften, they blend into a creamy ricotta base that’s absolutely luscious.
Lemon juice: Adds brightness to the ricotta, cutting through the richness and lending that fresh tang.
Garlic powder: Essential for that savory aroma in the ricotta without overpowering the subtle nuttiness.
Vegan ground beef: Provides meaty texture and umami; Beyond Meat works great, but options like lentils or mushrooms shine too.
Marinara sauce: The rich tomato base ties everything together, especially with herbs like Italian seasoning.
Lasagna noodles: Pre-cooked carefully to avoid tearing when rolling; using regular noodles or no-boil both work well.
Vegan mozzarella & Parmesan cheese: Adds gooeyness and that cheesy finish we all crave in lasagna.
Fresh parsley: Sprinkled on top for a pop of color and subtle freshness at the end.

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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 love that this Vegan Lasagna Rolls Recipe can be tailored to suit what you have on hand or your flavor preferences. Whether you swap out the vegan ground beef or add extra veggies, it’s all about making it your own—and enjoying the process as much as the final plate.

Try mushrooms and walnuts as the “meat”: I’ve done this when I want an earthier flavor and a bit more crunch—super delicious and budget-friendly.
Spice it up: Add a pinch of crushed red pepper flakes to the marinara if you like a little heat in your lasagna.
Herb swaps: Fresh basil instead of parsley on top can brighten the rolls in a fresh way.
Nut-free ricotta version: Use silken tofu blended with lemon and garlic powder if you’re allergic to nuts; it still gives good creaminess.

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

Step 1: Soak and Blend the Almond Ricotta

First things first: soaking the almonds is key. I bring some water to a boil and pour it over the slivered almonds, letting them soak for at least 5 minutes or up to an hour if I have the time. This softens them enough to blend into a miracle ricotta-like cream. After draining, I toss the almonds into my high-speed blender with lemon juice, garlic powder, salt, and water. Blend slowly at first and scrape down the sides—aim for a silky, fluffy texture. Then I mix in half of the vegan mozzarella and Parmesan for that cozy cheesiness.

Step 2: Cook Up the Meaty Marinara Sauce

In my largest skillet, I warm olive oil and soften the chopped onion until translucent—about 5 to 7 minutes. Then in goes the vegan ground beef. I break it apart with a wooden spoon, letting it brown evenly for that satisfying meaty texture. Garlic joins the party for just a minute more, then I stir in salt, Italian seasoning, and the entire jar of marinara sauce. The sauce simmers just briefly before I remove it from the heat. Pro tip: don’t skip browning the vegan beef properly; it really takes the sauce up a notch.

Step 3: Prepare and Roll the Lasagna Noodles

Preheat your oven to 375°F and oil a 9×13 baking dish. While that’s warming up, boil salted water and cook about 12 lasagna noodles for 7 minutes until al dente—meaning just tender but not mushy. After draining, I rinse them under cold water to stop the cooking and lay them out on parchment so they don’t stick. This part makes rolling them a breeze later.

Step 4: Assemble the Rolls

I spread about 1 1/2 cups of the meat sauce evenly on the bottom of the dish first—this prevents sticking and adds flavor all the way through. Then, using a spoon, I dollop around 3 tablespoons of ricotta on each noodle, spreading it evenly, followed by 2-3 tablespoons of the meat sauce. Starting at the short end carefully, I roll each noodle up and place it seam-side down in the dish. Once all the rolls are nestled in there, I ladle the remaining sauce over the top and sprinkle with the rest of the vegan cheeses for that golden, melty finish.

Step 5: Bake and Serve

Cover tightly with foil and bake for 30 minutes until bubbling hot and the cheese is melted. When it comes out, sprinkle fresh chopped parsley on top for a fresh, inviting touch. Let it sit for about 5 minutes before serving—it helps the rolls set for easier slicing. This is one of my favorite moments: the steam rising as I cut into those cheesy, saucy rolls is pure comfort food bliss.

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Pro Tips for Making Vegan Lasagna Rolls Recipe

Don’t Overcook Noodles: Stick to 7 minutes and rinse with cold water immediately to prevent mushiness and tearing when rolling.
Blend Ricotta Slowly: Use a high-speed blender and add water gradually to get that perfect light, fluffy texture little by little.
Brown the Vegan Beef Well: It adds flavor and texture that make the sauce taste indulgent and satisfyingly “meaty.”
Roll Carefully: Don’t rush—spread fillings evenly and roll tight but gently to keep the noodles intact.

How to Serve Vegan Lasagna Rolls Recipe

Vegan Lasagna Rolls, vegan lasagna, plant-based lasagna, dairy-free lasagna, vegan Italian dinner - 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’m a sucker for fresh parsley sprinkled on top—it brightens every bite and looks beautiful on the plate. You could also try fresh basil or a drizzle of high-quality olive oil if you want something a little different. Sometimes, I even add a sprinkle of crushed red pepper flakes for a subtle kick.

Side Dishes

For a complete meal, I love pairing these lasagna rolls with a crisp, green salad dressed simply with lemon and olive oil, or roasted vegetables like zucchini and bell peppers. Garlic bread, vegan of course, is always a crowd-pleaser—perfect for soaking up any extra sauce.

Creative Ways to Present

For holiday dinners or dinner parties, I arrange the rolls in a circle in a round baking dish and garnish the center with a little pesto or vegan parmesan for a show-stopping centerpiece. Serving each roll on its own small plate alongside a lemon wedge invites your guests to customize their bites. It’s always a fun conversation starter!

Make Ahead and Storage

Storing Leftovers

Leftovers of this Vegan Lasagna Rolls Recipe store wonderfully in an airtight container in the fridge for up to 4 days. I make sure to cover it tightly with foil or plastic wrap to prevent drying out. When I reheat, the flavors have melded even further and taste almost better the next day.

Freezing

I often freeze unbaked rolls for meal prep. After assembling the rolls in the baking dish, I cover tightly with plastic wrap and foil, then freeze. When ready, I bake from frozen but add an extra 10-15 minutes to the baking time. It’s a lifesaver for busy weeks.

Reheating

For reheating, I find that covering the dish with foil and warming it in a 350°F oven until heated through keeps the rolls moist and melty. If you’re in a rush, microwave portions covered with a damp paper towel does the trick but I prefer oven reheating for best texture.

FAQs

Can I use no-boil lasagna noodles for this Vegan Lasagna Rolls Recipe?

Absolutely! Just handle them gently since no-boil noodles can be more delicate. You might need to reduce the baking time slightly since they’re partially cooked already. Also, ensure your sauce is a bit more liquid-y to help soften them during baking.
What can I substitute for vegan ground beef?

Great question! Cooked lentils, finely chopped mushrooms, or a mix of walnuts and mushrooms work beautifully to mimic the texture and umami of vegan ground beef. TVP (textured vegetable protein) soaked in broth is another excellent option.
How do I make the vegan ricotta nut-free?

For a nut-free ricotta, silken tofu blended with lemon juice, garlic powder, and salt creates a creamy, smooth alternative. You can also try blended cauliflower or firm tofu for different textures.
Can I prepare this recipe ahead of time?

Yes! The rolls can be assembled a few hours ahead or frozen after assembly and baked later. Just cover tightly to prevent drying out and follow reheating instructions for best results.

Final Thoughts

This Vegan Lasagna Rolls Recipe has truly become a favorite in my kitchen because it brings together that rich, comforting vibe of traditional lasagna without animal products. It’s surprisingly easy to make, lends itself to creativity, and the leftovers (if there are any!) taste even better the next day. I hope you enjoy making and sharing this recipe as much as I do—it’s one that’ll impress even non-vegans at your table. So grab your apron, get rolling, and treat yourself to some plant-powered comfort food magic!