Description
This Vegan Lasagna Rolls recipe features creamy almond ricotta, a hearty vegan ground beef marinara, and plenty of melty vegan cheese all rolled up in tender lasagna noodles. It’s a satisfying plant-based twist on the classic Italian comfort dish, perfect for family dinners or gatherings.
Ingredients
Scale
Vegan Ricotta
- 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
Meaty Marinara
- 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
The Rest
- 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
Instructions
- Make the Ricotta: Bring a few cups of water to a boil. Place the almonds in a bowl and pour hot water over to cover. Soak for 5 minutes up to an hour. Drain and discard soaking water. Add almonds, lemon juice, garlic powder, salt, and 3/4 cup water to a high-powered blender. Blend until very smooth, adding up to another 3/4 cup water as needed until silky and fluffy. Transfer to a bowl and stir in half the vegan mozzarella and half the vegan parmesan cheese. Set aside.
- Prepare Meaty Marinara Sauce: Heat olive oil in a large non-stick skillet over medium heat. Sauté onion for 5-7 minutes until translucent. Add vegan ground beef and cook until browned, breaking up into small pieces. Stir in garlic and cook 1 more minute. Add salt, Italian seasoning, and marinara sauce. Stir well, then remove from heat and set aside.
- Prepare Noodles and Assemble: Preheat oven to 375 degrees F and spray a 9×13 inch baking dish with oil. Cook lasagna noodles in boiling salted water for about 7 minutes. Drain and rinse with cold water. Lay noodles in a single layer on parchment paper to prevent sticking. Spread 1 1/2 cups meat sauce evenly on the bottom of the baking dish.
- Roll Lasagna: Spread approximately 3 tablespoons of ricotta mixture over each noodle. Top each noodle with 2-3 tablespoons of meat sauce. Starting at the short end, roll each noodle tightly and place seam-side down in the prepared baking dish.
- Finish and Bake: Spoon the remaining meat sauce over the rolled noodles. Sprinkle with the rest of the mozzarella and parmesan cheese. Cover tightly with foil and bake for 30 minutes. Remove from oven and garnish with fresh chopped parsley before serving.
Notes
- You can substitute Beyond or Impossible vegan ground beef with soaked TVP, cooked lentils, or a mixture of chopped mushrooms, lentils, and walnuts for a meatier texture.
- Store-bought shredded vegan mozzarella and parmesan cheeses work well, but homemade stretchy vegan cheeses add extra flavor and texture.
- Soaking almonds longer will yield creamier ricotta but 5 minutes is sufficient in a pinch.
- Use gluten-free lasagna noodles if needed to make the recipe gluten-free.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 roll
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
