Vegan Lasagna Roll Ups with Spinach Ricotta

Vegan Spinach Lasagna

If you’re anything like I am with the start of the new school year – I LOVE to cook, but I just feel like I don’t have the time to create delicious meals every day of the week!  Being a single guy – making a huge dish of lasagna roll ups means that I can freeze a few and throw the rest in the fridge to enjoy for the rest of the week – total win!

Side Note: You can still expect another awesome recipe coming later this week – I’m planning out some Asian Inspired Orange Tempeh – YUM!

As if that wasn’t enough – lasagna roll ups are super fun and easy to make – and filling them up with greens makes for a healthy and delicious meal that I can enjoy guilt free!  These lasagna rolls are packed with greens, proteins, and a whole bunch of flavor.

Now this week I even pulled a play right out of the Semi-Homemade Handbook (while staying completely vegan of course!) to make this recipe even easier. In addition to have a ridiculously fun time rolling up lasagna noodles, using an accidentally vegan pasta sauce from the store made the entire process even simpler!

So while I’m pulling my hair out this week trying to understand Chemistry – I’m going to be chowing down on some spinach packed lasagna!  The picture doesn’t do it justice (my pics are a bit of a work in progress as I learn and improve) but I’m very pleased with the flavor!  It’s hard to believe I’ve had this camera just over a month and so much more to do!

5.0 from 4 reviews
Vegan Lasagna Roll Ups with Spinach Ricotta
Prep time
Cook time
Total time
Simple and fun to make, this spinach ricotta vegan lasagna hits all the flavor and texture points of traditional lasagna.
Recipe type: Entree
Cuisine: Italian
Serves: 6-8
Lasagna Roll-Ups
  • 1 Box Lasagna Noodles
  • 2 Jars Accidentally Vegan Pasta Sauce - or ~6 Cups Homemade
  • 8 oz Mushrooms, Button or Cremini
Spinach Ricotta
  • 1 Block Firm Tofu, Pressed & Drained
  • 2 Handfuls Fresh Spinach, 2-3 cups
  • ½ Cup Nutritional Yeast
  • 1 Tbsp Maple Syrup
  • 1 tsp Lemon Juice
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • Dash of Pepper
  1. Bring a pot of water to a rolling boil.
  2. Place the lasagna noodles (12-15 of them) into the pot, being sure not to let them break. Allow them to cook for 10-14 minutes, until malleable enough to roll. (Be sure to run them under cold water after they are done to prevent further cook and make it so you can roll them up without burning your hands!)
  3. While the noodles are cooking, place all the ingredients for the Spinach Ricotta into a blender and combine well.
  4. In a food processor, break the mushrooms down to your desired size - I did small ground meal like chunks. They are going to act like a ground meat in the sauce.
  5. In a large baking dish, pour a thin layer of sauce to prevent the roll ups from sticking.
  6. Mix the mushrooms with about ⅓ of your sauce to create the filling.
  7. To create the roll ups, spread a thin layer of the spinach ricotta, and a thin layer of the mushroom pasta sauce across ½-2/3 of one lasagna noodle. Roll it up and place them in the baking dish.
  8. Repeat until you run out of filling - depending on how much filling you use in each one you can get 12-15 roll ups!
  9. Cover the roll-ups in the dish with sauce, you don't have to use all the sauce - just make sure to use enough so the tops of the roll ups won't dry up in the oven.
  10. Bake at 350 degrees for 25 minutes.
  11. Enjoy!
Tips and Ideas
Play around and added spices and other ingredients to the ricotta, see what types of flavor combinations you can make!
Try using jumbo shells and create spinach ricotta stuffed shells instead of lasagna!
You don't have to make roll ups, feel free to create a full blown lasagna!

Do you like making a big dish at the beginning of the week to enjoy hassle free for the entire week?

What’s your go to “bulk meal”?

What other “traditional” family meals would you like to see go vegan?

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  1. Lisa says

    Hi, I made this and just finished eating it. It was absolutely fantastic!! I am so pleased to have gotten your recipe. Thank you so much. I did it flat which was dead easy and made a quick sauce with passata and a ton of garlic and onion. I really am grateful. Thank you.

    • Zach says

      Awesome Lisa! I’m glad that it turned out well, you’ll have to share your sauce recipe with me sometime too ;)

      • Lisa says

        My 10 minute or less go to tomato sauce for anything…….
        3 or 4 cloves of crushed garlic
        1 teaspoon basil
        1 1/2 tablespoons tomato puree
        1 carton passata 500gms…..
        1/2 teaspoon sugar or sugar sub
        1 teaspoon veggie stock powder
        Olive oil……. A fair old dollop… 2 or 3 tablespoons.
        Warm your olive oil in a medium saucepan
        Add crushed garlic, fry for 30 seconds, do not brown.
        Add tomato puree and cook for about 1 minute until it changes colour slightly
        Add basil for another 30 seconds
        Throw in your carton of passata, heat until boiling.
        Add your sugar and veggie stock powder…… season to your taste……..

  2. natalie says

    Hello. When the recipe reads to press the tofu, is that for a certain amount of time? Sometimes I quickly squeeze down on top of it with my hand. Thanks!

    • says

      Hey Natalie!

      When I did this recipe I just did a quick squeeze on the top and it turned out good, however I usually recommend at least 20 mins!

      Hope it turns out great!


  3. Heather says

    Best vegan ricotta EVER! such an easy and delicious meal!

  4. Linda says

    Made these for dinner last night. Soooo good and so easy! My nonvegan son even had seconds and that rarely ever happens

  5. says

    I’ve been making this recipe for a couple of years now. Still everyones favorite!

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