How long does roll-up lasagna [vegan] take to prepare?

This pasta dish takes approximately 20-30 minutes from start to finish.

Can I use gluten-free pasta in roll-up lasagna [vegan]?

Yes, gluten-free pasta works perfectly in this recipe. Follow package directions.

Can I make roll-up lasagna [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is roll-up lasagna [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does roll-up lasagna [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

10 years ago

Roll-Up Lasagna
[Vegan]

RO By: Robin

Author Bio

Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook.... Read More

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Discover more recipes with these ingredients

Roll-Up Lasagna [Vegan]

2 cups

Sometimes you want the deliciousness of a lasagna, but not all of the carbs and definitely not the food coma. These roll-ups provide the same burst of herb-y creaminess, just rolled up in zucchini and eggplant slices instead of layers of dough. Serve these in a pool of your favorite... Read More

Ingredients You Need for Roll-Up Lasagna [Vegan]

1 12-ounce firm block of tofu, pressed for at least 1 hour
1 small eggplant
1 medium zucchini

For the Filling:

3 lemons, juiced
4 garlic cloves, minced
1/4 cup nutritional yeast
1 handful of fresh basil
1 handful of fresh parsley
1 teaspoon of dried oregano
Red pepper flakes
4 tablespoons olive oil
Salt
Pepper

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How to Prepare Roll-Up Lasagna [Vegan]

Preheat your oven to 350° F and line your baking sheet with a baking liner.
Using a mandoline, slice your eggplant and zucchini on the 1/8-inch setting. Set those aside.
Add your filling ingredients to a blender and blend until creamy. You may need to use the plunger to push the ingredients down. You also may need to scrape the sides down. If you need it creamier, add a tablespoon of water. The consistency should be like a whipped hummus, light and airy, but spreadable. Taste and adjust the salt and pepper. Add red pepper flakes for extra heat.
Lay your eggplant or zucchini on your baking sheet. Sprinkle with a bit of salt, spread the creamy mixture on the vegetables and then roll up.
Feel free to add extra parsley and chopped basil before rolling. Add about a 1/4-inch or so of the marinara sauce into the baking dish. Place your roll-ups into the sauce.
Bake the roll-ups at 350° F for about 35 minutes, or until bubbly and hot. To plate, place some sauce on the bottom of a plate and then add some rolls on top. Sprinkle with fresh pepper and red pepper flakes. Serve immediately.