Impress your vegan and non-vegan friends alike with these Vegan Lasagna Rolls-  so cheesy and creamy, and filled with nutritious veggies. They are also super fancy, making them the perfect make-ahead recipe for dinner parties and potlucks.

To begin, preheat your oven to 450 degrees F.

Cook the lasagna noodles according to the package directions (don’t overcook). If the box says 7-9 minutes, I’ll usually cook them for 7 minutes. Drain and rinse. Set aside.

Meanwhile, make the béchamel sauce. To a large saucepan over medium heat, add the vegan butter (I use Earth Balance). When melted, add the flour and stir with a whisk. Immediately add 1 cup almond milk and nutmeg. Stir with a whisk and simmer over medium heat until thickened, about 5 minutes, stirring occasionally.

When the béchamel sauce is thick, remove from heat and transfer to the bottom of a 9×12 glass baking pan. Distribute evenly on the bottom of the pan.

In a large skillet over medium-high heat, add the vegetable broth, minced garlic and shallot. Sauté for 2 minutes, stirring, then add the zucchini, mushrooms and carrots. Cook for 5 minutes until veggies are starting to get soft. Remove from heat.

Meanwhile, in a high powered blender, add the raw cashews, nutritional yeast, salt, pepper and Italian seasoning. Blend until very fine. Add the lemon juice and 1/2 cup almond milk and blend until creamy.

Transfer the cooked veggies to a large bowl and add the cashew cream. Next add the spinach and 1/2 cup chopped basil. Stir until combined.

To each piece of lasagna, add about 1/4 cup veggie/cashew mix and spread across the noodle.

Roll the noodle up and place each roll in the baking pan, spaced apart evenly, on top of the béchamel sauce. Repeat until all noodles and filling are used up.

Top with 2 tablespoons of marinara sauce on each lasagna roll.

Bake uncovered at 450 F for 25-30 minutes or until bubbling. Add extra sauce, or sprinkle with chopped basil and/or nutritional yeast if desired. Makes 8 lasagna rolls.

You can also cover and freeze for later. To do this, remove from the freezer and let sit for 20 minutes, then bake at 450 for 35-40 minutes.

Vegan Lasagna Rolls

★★★★★

5 from 2 reviews

These Vegan Lasagna Rolls are so cheesy, creamy and filled with nutritious veggies. They are also super fancy and perfect for make-ahead dinner parties or potlucks.

• Author: Christin McKamey
• Prep Time: 40
• Cook Time: 25
• Total Time: 1 hour 5 minutes
• Yield: 8 rolls 1x

Scale 1x2x3x

Ingredients

• 8–10 lasagna noodles (wavy edged is best, GF if desired)
• 1/4 cup unsalted vegetable broth
• 3 garlic cloves, minced
• 1 shallot, minced
• 1 yellow medium squash or zucchini, diced (about 1 3/4 cup)
• 4 ounces mushrooms, finely chopped (about 1 1/2 cups)
• 1 cup shredded carrots, chopped
• 16 ounces frozen spinach, thawed and patted dry to remove moisture
• 1 1/4 cups raw cashews, soaked overnight (*if using Vitamix or high-powered blender, this step is not necessary)
• 1/4 cup nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon Italian seasoning (or a mix of basil, oregano, and/or parsley)
• 1 tablespoon fresh lemon juice
• 1/2 cup unsweetened almond milk
• 1/4 cup chopped basil
• 1 pound jar favorite marinara sauce

Bechamel Sauce: (optional but really good!)

• 2 tablespoons vegan butter
• 2 tablespoon flour or amaranth flour (for GF)
• 1/4 teaspoon nutmeg
• 1 cup unsweetened almond milk

Instructions

To begin, preheat your oven at 450 degrees F.

Cook the lasagna noodles according to package directions (don’t overcook). If the box says 7-9 minutes, I’ll cook for 7 minutes. Drain and rinse. Set aside.

Meanwhile, make the béchamel sauce. To a large saucepan over medium heat, add vegan butter. When melted, add flour and stir with a whisk. Immediately add 1 cup almond milk and nutmeg. Stir with a whisk and simmer over medium heat until thickened, about 5 minutes, stirring occasionally. When thick, remove from heat and transfer to the bottom of a 9×12 glass baking pan. Distribute evenly on the bottom of the pan.

In a large skillet over medium-high heat, add vegetable broth, minced garlic and shallot. Sauté for 2 minutes, then add zucchini, mushrooms and carrots. Cook for 5 minutes until veggies are starting to get soft. Remove from heat.

In a high powered blender, add raw cashews, nutritional yeast, salt, pepper and Italian seasoning. Blend until very fine. Add the lemon juice and 1/2 cup almond milk and blend until creamy.

Transfer the cooked veggies to a large bowl and add cashew cream. Add spinach and 1/2 cup chopped basil. Stir until combined.

To each piece of lasagna, add about 1/4 cup veggie/cashew mix and spread across the noodle. Roll the noodle up and place each roll in the baking pan, spaced apart evenly, on top of the béchamel sauce. Repeat until all noodles and filling are used up. Top with 2 tablespoons of marinara sauce on each lasagna roll.

Bake uncovered at 450 F for 25-30 minutes or until bubbling. Add extra sauce, or sprinkle with chopped basil and/or nutritional yeast if desired. Makes 8 vegan lasagna rolls.

*You can also cover and freeze for later. To do this, remove from freezer and let sit for 20 minutes, then bake at 450 for 35-40 minutes.

Notes

*If you don’t make the béchamel sauce, you save about 4 grams of fat and 40 calories per lasagna roll.