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Vegan Lasagna Roll-Ups

March 2, 2013

I think I’ve stated this before, but my two favorite food groups are lasagna and pie. The recipe is a variation on that first group. This recipe is a little more time consuming than lasagna (where really all you do is layer a bunch of stuff and throw in the oven), but it’s a great way to portion out individual servings. It’s also a good way to cater to specific tastes. For example, my husband likes things really spicy, so I add extra kick to his rolls and not to mine. I’d imagine this would also work well with picky children or people with allergies. You could very well use real cheese on one roll and my fake ricotta on another. 

Vegan Lasagna Roll-Ups

Serves: 3, Time: 1 hour


  • Lasagna noodles (estimate about 2 roll-ups per person)
  • Tomato Sauce (I personally like buying straight up crushed tomatoes in a can)
  • White beans- 1 can
  • 1 Onion
  • 2 Cloves Garlic
  • Olive Oil
  • Spinach
  • Any other veggie you would like to add! I highly recommend basil.


  1. Start boiling your lasagna noodles. You want to make sure that they are cooked enough to bend easily,  but you don’t want to overcook them to the point that they rip easily.
  2. While the noodles are doing their thing, make the ‘ricotta cheese’. To do this: put the can of beans (drained), onion, garlic, 2tbs olive oil, + any additional herbs into a food processor and pulverize.
  3. Once noodles are finished, drain and rinse with cold water.
  4. Now you need to prepare your rolling station. Think of it like an assembly line and set out everything you want to put in the roll. Mine went something like this: ‘cheese’, sauce, spinach. I kept it really simple, but it would be really delicious with tomatoes, fresh basil, bell peppers. Just remember that you need to roll the thing up, so don’t get too carried away.
  5. Lay your noodle out on a flat surface (I used a cutting board), fill using the above mentioned process. Roll up.
  6. Put roll-ups in a pan. When all noodles are in the pan, cover with remaining sauce and cheese. I also added some vegan parmesan cheese to the top.
  7. Bake at 350° for 40 minutes or until it is bubbly. Enjoy!


Left: our bare noodle. Right: add the ‘ricotta’


Left: now add some sauce. Right: Spinach! Feel free to layer as many times as you want, but I only did it once and they turned out the perfect height.


Left: I just boiled an arbitrary number of noodles, so I ran out of room and had to use some ramekins. It actually turned out really nice, because we could just take those to work for lunch the next day. Also a good idea if you need to separate food for allergy reasons, etc. One day I’m going to write a post about the glory of ramekins…

Right: After we added the remaining sauce and parmesan.



Sooo delicious. Bon Appetit!

– Bucky

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