Name: Vegan Lasagna Rolls with Ricotta and Meaty Marinara 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; 4 ounces shredded vegan mozzarella cheese (half of 8 ounces); 1/4 cup grated vegan Parmesan cheese (half of 1/2 cup); 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; 4 ounces shredded vegan mozzarella cheese (remaining half); 1/4 cup grated vegan Parmesan cheese (remaining half); Fresh chopped parsley for garnish

Jump to Recipe·5 from 21 reviews

If you’ve ever been on the hunt for the ultimate comfort food that’s both vegan and absolutely drool-worthy, I have just the thing for you. This Vegan Lasagna Rolls with Ricotta and Meaty Marinara Recipe is my go-to when I want something hearty, cozy, and bursting with flavors that rival any classic lasagna. It’s soft, creamy, meaty (without any meat!), and a total crowd-pleaser. Trust me, you’re going to want to dive straight into learning how to make this delicious dish.

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Why This Recipe Works

Perfect Balance of Flavors: Creamy vegan ricotta contrasts beautifully with the savory, meaty marinara sauce, creating layers of deliciousness.
Simple Yet Impressive: Looks like a dish from a fancy Italian restaurant but comes together with straightforward, easy-to-find ingredients.
Customizable Components: Whether you prefer Beyond Meat or a lentil-mushroom combo, this recipe adapts perfectly to your taste and pantry.
Digestible and Comforting: The lasagna rolls are lighter than traditional layered lasagna but still satisfy every cheesy, saucy craving.

Vegan Lasagna Rolls with Ricotta and Meaty Marinara, vegan lasagna rolls, plant-based lasagna recipe, vegan dinner ideas, hearty vegan pasta - 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

The combination of vegan ricotta made from soaked almonds and a robust meaty marinara gives this dish a satisfying texture and depth of flavor. Each ingredient has a purpose—whether providing creaminess, umami, or structure—making every bite perfectly balanced. Quick tip: pick a good-quality marinara sauce with fresh herbs to keep things aromatic and vibrant.

Vegan Lasagna Rolls with Ricotta and Meaty Marinara, vegan lasagna rolls, plant-based lasagna recipe, vegan dinner ideas, hearty vegan pasta - 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 does all the magic here, making the ricotta so creamy and smooth without overpowering flavors.
Fresh lemon juice: Adds that tang that mimics traditional ricotta’s brightness and cuts through the richness.
Garlic powder & salt: Essential for seasoning the almond ricotta so it doesn’t taste bland.
Vegan ground beef (Beyond or similar): Offers hearty “meaty” texture, but you can swap with lentils or chopped mushrooms if you’re feeling creative or can’t find it.
Sweet onion & garlic: Build the foundational flavors in the marinara with their subtle sweetness and aromatic qualities.
Italian seasoning: A staple blend that brings classic Italian flavor notes without fuss.
Marinara sauce: The star of the sauce—rich, tangy, and full of fresh tomato goodness.
Lasagna noodles: Opt for oven-ready if you want to skip boiling, but I prefer regular noodles because rolling them up with the filling just feels right.
Vegan mozzarella and Parmesan cheeses: These sprinkle on top to create the melty, stretchy finish that everyone loves.
Fresh parsley: Adds that fresh, herbal color and brightness when serving.

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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 tweaking this Vegan Lasagna Rolls with Ricotta and Meaty Marinara Recipe depending on what I have in the fridge or my cravings. Since it’s all about layering flavors, a few small swaps or add-ins can take it from great to personalized perfection.

Add extra veggies: I sometimes toss chopped spinach or roasted zucchini into the ricotta filling — it sneaks in more nutrients and color without messing with texture.
Make it gluten-free: Use gluten-free lasagna noodles or thinly sliced zucchini planks if gluten is a no-go for you.
Change up the “meat”: When Beyond Meat isn’t on hand, a sauteed blend of mushrooms and walnuts gives a super satisfying “meaty” bite.
Spice it up: A pinch of red pepper flakes in the sauce or filling adds a subtle heat that wakes up the whole dish.

Step-by-Step: How I Make Vegan Lasagna Rolls with Ricotta and Meaty Marinara Recipe

Step 1: Soak and Blend the Almond Ricotta

First up, soak your raw slivered almonds in hot water for at least 5 minutes—if you can, an hour or so makes the ricotta super creamy and smooth. Once soaked, drain and pop them in your blender with lemon juice, garlic powder, salt, and water. I like to start with ¾ cup water and add a bit more until that silky-smooth, fluffy texture hits—scraping the sides a couple of times helps get it just right. Then stir in half of your vegan mozzarella and Parmesan cheese to give it that luscious “ricotta” feel.

Step 2: Cook Your Meaty Vegan Marinara Sauce

Heat olive oil in a skillet over medium, then gently saute chopped onions until translucent—about 5 to 7 minutes. I find this step crucial for sweetness that balances the tomato’s acidity. Add in your vegan ground beef substitute and brown it, breaking it apart with a wooden spoon for that crumbled texture. Toss in minced garlic for just a minute to keep it vibrant but not burnt. Then season with salt and Italian herbs before stirring in your marinara sauce and removing from heat.

Step 3: Cook Noodles and Prep for Rolling

Boil lasagna noodles in salted water for about 7 minutes until just tender—al dente is perfect since they’ll cook more in the oven. Drain and rinse under cold water to stop the cooking and prevent sticking. Lay the noodles out on parchment in a single layer to keep them smooth and ready to roll.

Step 4: Assemble Your Vegan Lasagna Rolls

Spoon about 1 ½ cups of your meaty marinara on the bottom of a greased 9×13 inch baking dish—this keeps the rolls from sticking and adds a saucy base. Spread roughly 3 tablespoons of ricotta mixture evenly along each noodle, then top with 2 to 3 tablespoons of the meaty sauce. Now, the fun part: carefully roll each noodle, seam down, and nestle them in the dish. Pour the remaining meat sauce over the top and sprinkle with the rest of your shredded vegan cheeses.

Step 5: Bake, Garnish, and Serve

Cover tightly with foil and bake at 375°F (190°C) for 30 minutes. You want the cheese on top melty and the sauce bubbly. When it comes out, I love throwing on a good handful of fresh chopped parsley to brighten each bite — plus it just looks so inviting!

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Pro Tips for Making Vegan Lasagna Rolls with Ricotta and Meaty Marinara Recipe

Perfect Ricotta Texture: If your blender isn’t super powerful, soak almonds longer and be patient while blending to avoid graininess.
Don’t Overcook Noodles: They should be flexible but still firm to roll easily without tearing — undercooked works better.
Layer Flavors: Season the ricotta and marinara separately – tasting as you go helps balance acidity and salt perfectly.
Cover During Baking: Keeps moisture in so rolls stay tender and cheesy, avoid drying out the top.

How to Serve Vegan Lasagna Rolls with Ricotta and Meaty Marinara Recipe

Vegan Lasagna Rolls with Ricotta and Meaty Marinara, vegan lasagna rolls, plant-based lasagna recipe, vegan dinner ideas, hearty vegan pasta - 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

Fresh parsley is my absolute favorite for garnishing—it adds the perfect pop of green and a mild herbal freshness that cuts through the richness. Sometimes I sprinkle a little extra vegan Parmesan on top right before serving to dial up the cheesiness. A drizzle of good-quality extra virgin olive oil just before plating also adds a glossy finish and subtle fruity notes.

Side Dishes

I usually pair this with a simple green salad tossed in lemon vinaigrette or roasted seasonal veggies like asparagus or Brussels sprouts. Garlic bread (vegan, of course) is another favorite for soaking up every last bit of that meaty marinara sauce—it’s like the best sidekick ever!

Creative Ways to Present

For special occasions, I like to arrange the lasagna rolls in a circle atop a rustic wooden board and garnish with edible flowers and fresh basil leaves. Another fun idea is layering them in individual ramekins for single servings, which looks fancy and feels extra special when serving guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Vegan Lasagna Rolls with Ricotta and Meaty Marinara in an airtight container in the fridge for up to 4 days. Reheat gently to keep the cheese melty and noodles tender—microwaving covered with a damp paper towel works great for quick reheats.

Freezing

This recipe freezes beautifully! After baking and cooling completely, I wrap individual rolls tightly in plastic wrap, then place them in a freezer-safe bag. They keep well for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat covered at 350°F until warmed through.

Reheating

To reheat without drying out the rolls, cover them with foil and bake in a preheated oven at 350°F for about 15-20 minutes. For a faster method, pop them in the microwave covered with a damp paper towel, warming in 1-minute bursts until hot.

FAQs

Can I make the vegan ricotta ahead of time?

Absolutely! You can make the almond ricotta up to 2 days in advance and store it in an airtight container in the fridge. Just give it a stir before assembling your rolls to refresh that creamy texture.
What if I can’t find vegan ground beef?

No worries at all! Chopped mushrooms mixed with cooked lentils and walnuts create a fantastic “meaty” texture and rich flavor that works perfectly in the marinara.
Can I use no-boil lasagna noodles for this recipe?

You can, but you’ll want to be careful when rolling as no-boil noodles are a little more delicate. Also, you might need to add a bit more sauce to keep them tender during baking.
Is this recipe nut-free?

Since the ricotta uses almonds, this recipe is not nut-free. If you have a nut allergy, consider substituting with tofu ricotta or a homemade seed-based ricotta alternative.
How many servings does this recipe make?

This recipe yields about 12 rolled lasagna noodles, making it perfect for 6 to 8 servings depending on appetite.

Final Thoughts

This Vegan Lasagna Rolls with Ricotta and Meaty Marinara Recipe holds a special place in my heart because it transforms simple, wholesome ingredients into a dish that feels like a warm hug on a plate. Whether you’re cooking for family, friends, or just treating yourself, these rolls deliver on flavor and comfort every time. Once you give this recipe a try, I’m pretty sure it’ll become a favorite in your recipe rotation — just like it is in mine!