Description
Delicious and comforting Vegan Lasagna Rolls featuring creamy almond ricotta, savory meaty marinara made with vegan ground beef, and melty vegan cheeses baked to perfection. This recipe is perfect for a hearty dinner that everyone will love.
Ingredients
Scale
Vegan Ricotta
- 2 cups raw slivered almonds
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1 1/2 cups water
Meaty Marinara
- 1 tablespoon olive oil
- 1 medium sweet onion, chopped small
- 12 ounces vegan ground beef (e.g., Beyond Meat)
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- 32 ounces marinara sauce
The Rest
- 1 box lasagna noodles (about 12 noodles)
- 8 ounces shredded vegan mozzarella cheese, divided
- 1/2 cup grated vegan Parmesan cheese, divided
- Fresh chopped parsley for garnish
Instructions
- Make the Ricotta: Bring a few cups of water to a boil in a tea kettle or pot. Place the almonds in a bowl and pour enough hot water over them to cover. Let soak for 5 minutes up to an hour to soften. Drain the almonds and discard the soaking water. Add them to a high-powered blender with lemon juice, garlic powder, salt, and 3/4 cup water. Blend until very smooth, scraping down sides as needed. Add up to another 3/4 cup water if needed until silky and fluffy. Transfer to a bowl and stir in half of the vegan mozzarella and half of the vegan Parmesan cheese. Set aside.
- Prepare Meaty Marinara Sauce: Heat olive oil in a large non-stick skillet over medium heat. Add chopped onion and sauté for 5-7 minutes until translucent. Add vegan ground beef and cook until browned, breaking it into small chunks with a wooden spoon. Stir in minced garlic and cook for 1 minute. Add salt, Italian seasoning, and marinara sauce. Stir well and remove from heat. Set aside.
- Cook the Lasagna Noodles: Preheat oven to 375 degrees Fahrenheit and spray a 9×13 inch baking dish with oil. Boil salted water in a large pot. Add lasagna noodles and cook for about 7 minutes until al dente. Drain noodles, rinse with cold water, and lay them flat on parchment paper so they don’t stick.
- Assemble the Rolls: Spread 1 1/2 cups of the meat sauce evenly on the bottom of the prepared baking dish. Spoon about 3 tablespoons of the ricotta mixture onto each noodle and spread evenly. Top each with 2-3 tablespoons of meat sauce. Roll noodles starting at the short end and place seam-side down in the dish. Once all rolls are placed, spoon remaining meat sauce over the rolls. Sprinkle with remaining vegan mozzarella and Parmesan cheese.
- Bake and Serve: Cover the dish tightly with foil and bake for 30 minutes. Remove from the oven, garnish with fresh chopped parsley if desired, and serve warm.
Notes
- You can substitute the vegan ground beef with Impossible Burger, soaked TVP, cooked lentils, or a mix of chopped mushrooms, lentils, and walnuts for a meaty texture.
- Use store-bought shredded vegan mozzarella and Parmesan or make your own stretchy versions for better flavor and texture.
- Soaking almonds longer (up to an hour) helps create a creamier ricotta.
- Ensure noodles are cooled and separated after boiling to prevent sticking during rolling.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg