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Two plant-based lasagna rolls are on a serving plate, and one of the rolls has just been sliced into.
4.69 from 22 votes

Vegan Lasagna Roll Ups with Spinach & Ricotta

Author - Gena Hamshaw
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yields: 6 servings

Ingredients

For the filling:

  • 1 batch vegan ricotta cheese
  • 10 ounces frozen, chopped spinach, cooked according to package instructions and firmly pressed in a colander to remove as much moisture as possible 

For the rolls:

  • 16 lasagna noodles (you may only need 12, but it's better to cook extra in case some break or tear)
  • 2 1/2 cups 20-minute marinara sauce (or a store-bought marinara of choice; 24 ounces)

Instructions

  • Preheat the oven to 350F and lightly oil a large (9" x 13" x 2.5") rectangle pan.
  • Bring a large pot of salted water to boil. Add the lasagna sheets. Cook according to package instructions (probably 10-12 minutes), or until tender. 
  • Prepare the vegan ricotta.
  • Transfer the ricotta to a mixing bowl and add the chopped spinach. Mix well. 
  • Place about 3/4 cup of the marinara sauce into the prepared baking dish, then spread it evenly around the bottom of the dish. 
  • When the pasta is ready, line a work surface with parchment, foil, or a baking sheet. Spread a cooked lasagna noodle over the surface. Top with 1/4 cup of the ricotta mixture and spread the mixture evenly over the noodle. Add a tablespoon of the marinara sauce and cover the top of the ricotta lightly. Starting at the short, bottom end of the noodle, roll the lasagna noodle up. Place the lasagna roll into the baker. Repeat with your remaining noodles, arranging the rolls in your baking dish in rows. When the baking dish is full, top the rolls with remaining marinara sauce, enough to cover them generously. 
  • Cover the baking dish with foil and transfer it to the oven. Bake for 15 minutes, covered. Remove the foil and bake for another 15-20 minutes, or until the sauce is darkened, concentrated, and bubbling at the edges. Serve!

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