Easy cheesy lasagna roll-ups are the kind of dinner recipe no one can resist! Tender lasagna noodles are rolled up with vegan ricotta and spinach, then topped with saucy marinara and melty mozzarella for a crowd-pleasing dish.
Lasagna roll-ups are a twist on an Italian classic and they’re both delicious and easy to make. While traditional lasagna (like my Vegan Lasagna and Vegetable Lasagna) is all about the layering, this recipe is all about the rolling!
Instead of creating layers of lasagna noodles and cheese, you’ll spread the cheese-and-spinach mixture onto the noodles and roll them up. The rolls are baked in a dish with marinara and vegan mozzarella until golden brown and bubbly.
The result? Delicious spirals of cheesy goodness!
Lasagna roll-ups are great for sharing with friends and family at a potluck, but simple enough for a casual weeknight meal. Best of all, they’re perfect for making ahead and freezing for later!
Why You’ll Love This Lasagna Roll-Up Recipe
Here’s what makes this recipe for lasagna roll-ups a hit:
- Vegan. Unlike most lasagna roll-up recipes, this one is made with completely plant-based ingredients. It tastes just as delicious as the original version, but without the dairy!
- Easy and fun. Fun? Yes! There’s something oddly satisfying about rolling up those noodles with the cheesy filling. Although it takes a bit of time to do the rolling, it’s easy and not as time-consuming as you might think.
- Hearty and delicious. You can’t go wrong with the classic combination of ricotta cheese, spinach, and lasagna noodles—even this vegan version is sure to please the pickiest eaters.
- Freezable. This lasagna roll-up recipe can be made in advance and frozen for later, so you’ll always have a satisfying meal on hand when you need it.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Lasagna noodles – Be sure to buy regular lasagna noodles, not the no-boil variety.
- Marinara sauce – Homemade marinara sauce or your favourite store-bought brand.
- Frozen spinach
- Vegan ricotta cheese – I use my own vegan ricotta recipe, but a high-quality store-bought brand is just fine too.
- Vegan mozzarella cheese – For that gooey, melty goodness!
- Italian seasoning – If you don’t have Italian seasoning, use equal parts oregano, basil, and thyme.
- Salt and pepper
Why Do My Lasagna Noodles Fall Apart?
Lasagna noodles can easily fall apart when boiling, which is super frustrating when you’re trying to make lasagna roll-ups! To prevent this from happening, make sure you only boil the noodles until they’re just al dente, and use plenty of water and stir frequently while the noodles are cooking.
How to Make Lasagna Roll-Ups
This is a fantastic dish for meal prep, as you can assemble it a day or two ahead of time and then bake it when you’re ready to eat. But even if you make it all in one go, it’s simple enough for a weeknight dinner. Here’s what you’ll need to do.
- Prepare. Preheat your oven to 375°F and cook the lasagna noodles according to the package directions until they’re al dente. Lay the cooked noodles on a flat surface to keep them from sticking to each other.
- Make the filling. Squeeze the excess liquid from the spinach, then combine the spinach with the vegan ricotta, mozzarella, garlic, Italian seasoning, salt, and pepper in a large bowl. Stir until the ingredients are evenly incorporated.
- Assemble the roll-ups. Spread a cup of marinara into the bottom of a 9×13 baking dish. Take a lasagna noodle and spread 1/3 cup of filling over it. Roll the noodle tightly and place it in the baking dish with the seam side down. Repeat with the remaining noodles and filling.
- Top the roll-ups. Pour the remaining sauce over the roll-ups and add more mozzarella over the top, if desired.
- Bake. Cover the baking dish with foil and bake for 25 to 30 minutes. Then, remove the foil and bake the lasagna rolls for an additional 7 to 10 minutes.
Tips for Success
Follow these additional hints and pointers for perfect vegan lasagna roll-ups:
- Dry the noodles well. If they’re wet, the filling won’t stick and you’ll have difficulty rolling them up. This is also why you don’t want to toss the noodles in oil after cooking them.
- Don’t overfill the lasagna noodles. If you use too much filling, it will fall out as you roll up the noodles, making a mess!
- Cover with foil. As with stuffed shells, you’ll need to cover the baking dish with foil to keep the pasta from drying out. Uncover only during the last few minutes of the cooking time to allow the vegan mozzarella on top to melt and brown.
There are so many ways to make this recipe your own!
- If you’d like to add some extra flavor, try adding other ingredients to the vegan ricotta mixture, either instead of or in addition to the spinach. Try sautéed mushrooms, sun-dried tomatoes, kalamata olives, artichoke hearts, or even vegan sausage.
- For a spicier version, add red pepper flakes to the filling mixture or use a spicy sauce like arrabbiata.
- To make a gluten-free version, substitute traditional lasagna noodles with gluten-free noodles or thin slices of zucchini.
Pair your vegan lasagna roll-ups with a simple side salad and some crusty garlic bread for the perfect meal. A vegetable side dish like balsamic roasted vegetables or lemon garlic grilled zucchini would also be fantastic with this recipe.
How to Store Leftovers
Store any leftovers in an airtight container and keep them in the refrigerator for up to 3 days. Reheat your lasagna roll-ups in the microwave or a 350ºF oven until they’re warmed through.
Can I Freeze This Recipe?
Yes, you can absolutely freeze this recipe—either before or after baking. Either way, they’ll keep in the freezer for up to 3 months. Thaw the lasagna rolls in the refrigerator, then either bake them according to the original recipe instructions (if you froze them before baking) or the reheating instructions above (if you froze them after baking).
More Vegan Italian Recipes
- Vegan Chicken Parmesan
- Chickpea Panzanella Salad
- Lemon Pasta
- Vegetable Minestrone Soup
- Baked Eggplant Parmesan
Enjoy friends! If you make this lasagna roll-ups recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Lasagna Roll Ups with Ricotta and Spinach
- 12 lasagna noodles, 16 ounces or 453 grams
- 2 cups marinara sauce, 510 grams
- 10 ounces frozen spinach, thawed (280 grams)
- 2 cups vegan ricotta cheese, (480 grams)
- 1 cup vegan mozzarella cheese, grated (95 grams)
- 2 cloves garlic
- 2 teaspoons Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Preheat the oven to 375°F (190°C).
- Bring a large pot of water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and lay the noodles flat on a clean surface to prevent sticking.
- Spread 1 cup of Marinara sauce into 13×9 baking dish.
- Prepare the filling: Squeeze excess water from the thawed spinach and place it in a mixing bowl. Add the vegan ricotta cheese, grated vegan mozzarella, minced garlic cloves, Italian seasoning, salt, and black pepper. Mix all the ingredients thoroughly until well combined.
- Take a cooked lasagna noodle and spread a ⅓ cup of the filling along its length. Roll up the noodle tightly, enclosing the filling. Place the roll in a baking dish with the seam side down. Repeat this process for the remaining noodles and filling.
- Pour the remaining Marinara sauce over the rolled lasagna noodles. If desired, you can sprinkle some additional grated vegan mozzarella cheese on top of the sauce.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 25-30 minutes. Remove the foil and bake the lasagna rolls for an additional 7-10 minutes. Enjoy!
- To store: Store any leftovers in an airtight container and keep them in the refrigerator for up to 3 days. Reheat your lasagna roll-ups in the microwave or a 350ºF oven until they’re warmed through.
- To freeze: You can freeze this recipe, either before or after baking. Either way, they’ll keep in the freezer for up to 3 months. Thaw the lasagna rolls in the refrigerator, then either bake them according to the original recipe instructions (if you froze them before baking) or the reheating instructions above (if you froze them after baking).
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