Description
This Vegan Lasagna Rolls recipe features creamy homemade almond ricotta layered with a flavorful meaty marinara sauce made from vegan ground beef, all wrapped in tender lasagna noodles and baked to perfection. It’s a comforting, plant-based twist on classic Italian lasagna that’s 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
- 4 ounces shredded vegan mozzarella cheese (half of 8 ounces)
- 1/4 cup grated vegan Parmesan cheese (half of 1/2 cup)
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
- 4 ounces shredded vegan mozzarella cheese (remaining half)
- 1/4 cup grated vegan Parmesan cheese (remaining half)
- 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 cover with hot water. Let soak for 5 minutes up to an hour. Drain and discard soaking water. Add almonds to a blender with lemon juice, garlic powder, salt, and 3/4 cup water. Blend until smooth, adding up to an additional 3/4 cup water for a silky, fluffy texture. Stir in half of the vegan 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 up into small chunks. Stir in minced garlic and cook 1 more minute. Add salt, Italian seasoning, and marinara sauce. Stir well, remove from heat, and set aside.
- Cook the Lasagna Noodles: Preheat oven to 375°F and spray a 9×13 inch baking dish with oil. Boil a large pot of salted water and cook about 12 lasagna noodles for 7 minutes. Drain, rinse with cold water, and lay noodles in a single layer on parchment paper to prevent sticking.
- Assemble the Rolls: Spread 1 1/2 cups of the meat sauce evenly on the bottom of the baking dish. Spoon about 3 tablespoons of ricotta mixture over each noodle, spreading it evenly. Then spread 2-3 tablespoons of meat sauce over the cheese. Roll each noodle starting from the short end and place seam-side down in the dish.
- Bake: Pour the remaining meat sauce over the rolls. Sprinkle the rest of the shredded mozzarella and Parmesan cheese on top. Cover tightly with foil and bake for 30 minutes. Remove from oven and garnish with fresh chopped parsley before serving.
Notes
- You may substitute Beyond or Impossible vegan ground beef, soaked TVP, cooked lentils, or a mixture of chopped mushrooms, lentils, and walnuts for the vegan ground beef.
- Use store-bought shredded vegan mozzarella and Parmesan cheeses, or make your own stretchy vegan versions for a homemade touch.
- Soaking almonds for longer (up to an hour) will soften them more, resulting in creamier ricotta.
- For easier rolling, spread the cheese and sauce evenly and start rolling gently to avoid tearing the noodles.
- This dish reheats well and can be made ahead and baked before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
