Vegan Lasagna Roll-Ups with Almond Ricotta (Plus Cashew & Tofu Options!)

There’s something deeply nostalgic about stuffed pasta baked in red sauce — the aroma, the warmth, the cozy comfort that fills the whole house.

Growing up on Italian food, stuffed shells were always one of those soulful meals that brought everyone to the table. But as someone who chooses to avoid dairy for ethical and nutritional reasons, I’ve learned that you can keep the joy of these classic dishes and upgrade their nutrition by making them plant-based.

Enter: Vegan Lasagna Roll-Ups — a fun, family-friendly, nutrient-packed twist inspired by traditional stuffed shells. They’re easier to roll than they look, incredibly satisfying, and versatile enough to make again and again.

What makes this recipe particularly special is that you can customize your creamy filling three different ways:

✨ Almond ricotta

✨ Cashew ricotta

✨ Tofu ricotta (nut-free!)

tofu ricotta cheese, image courtesy of Rouxbe

No matter which version you choose, the process stays wonderfully simple:

1. Cook the lasagna noodles

2. Make your ricotta of choice

3. Spread, roll, and arrange

4. Cover in marinara

5. Bake to bubbly perfection

These roll-ups are perfect for weeknight dinners, meal prep, family gatherings, or anytime you want that Italian-style comfort with plant-based nutrition.

And yes — they’re absolutely kid-approved (big kids too!).

Vegan Lasagna Roll-Ups Recipe

Makes: Approximately 18-20 roll-ups

Prep time: 30 minutes

Cook time: 30 minutes

Ingredients

For the Lasagna Roll-Ups

• 8 oz lasagna noodles (whole grain, legume, or your favorite variety)

• 1 (28-ounce) jar marinara sauce

• Chopped basil, for serving

• Vegan parmesan, optional

• Crushed red pepper flakes, optional

Choose Your Filling (3 Options!)

OPTION 1: Almond Ricotta (Original Version)

Almond Ricotta Ingredients

• 1 cup blanched almonds

• 2 Tbsp nutritional yeast

• 2 tsp lemon juice

• ¼ tsp garlic powder

• ¼ tsp sea salt

• ¼–½ cup water (add slowly!)

Veggie Mix for Almond Ricotta

• 1 Tbsp avocado oil

• ½ cup chopped yellow onion, chopped

• 3 garlic cloves, minced

• 3 cups chopped spinach or kale

• ¼ tsp sea salt

OPTION 2: Cashew Ricotta

Cashew Ricotta Ingredients

• 1 cup cashews, soaked in hot water for 15 minutes, drained

• 1 Tbsp avocado oil

• ½ cup chopped yellow onion chopped

• 3 garlic cloves, minced

• 3 cups chopped spinach or kale

• 1 Tbsp mellow white miso

• ¼ cup unsweetened plant milk

• ¼ cup sliced green onion

• ¼ tsp sea salt (optional)

OPTION 3: Tofu Ricotta (Nut-Free)

Tofu Ricotta Ingredients

• 14 oz firm or extra-firm organic tofu, well drained

• 2 Tbsp tahini

• 3 Tbsp nutritional yeast

• ¼ cup minced shallots

• 3 garlic cloves, minced

• 2 Tbsp lemon juice

• ½ tsp dried oregano

• 3 dashes ground nutmeg

• ½ tsp sea salt

• ¼ tsp black pepper

• 3 cups chopped raw spinach

How to Make Vegan Lasagna Roll-Ups

Make the Lasagna Noodles

1. Cook lasagna noodles according to package instructions.

2. Drain, rinse with cold water, and lay out flat to prevent sticking.

Prepare Your Ricotta Filling

If Making Almond Ricotta

1. Add almonds, nutritional yeast, lemon juice, garlic powder, salt, and ¼ cup water to a blender or food processor.

2. Blend until creamy, adding 1–2 Tbsp water at a time if needed — don’t over-thin!

3. In a stovetop pan, heat oil over medium, cook onions 2–3 minutes.

4. Add garlic, spinach, and salt; sauté until spinach wilts.

5. Combine spinach mixture + almond ricotta in a bowl and stir well.

If Making Cashew Ricotta

1. Heat oil in a stovetop pan and sauté onions 3–4 minutes.

2. Add garlic and cook 1 minute. Transfer to a bowl.

3. Sauté spinach in a splash of broth or water until wilted.

4. In a food processor, blend cashews, onion/garlic, miso, and plant milk until creamy.

5. Stir in green onions and spinach. Taste for salt.

If Making Tofu Ricotta

1. Crumble tofu into a bowl using your hands.

2. Add tahini, nutritional yeast, shallots, garlic, and lemon juice; mix well until tahini is throughout the mixture.

3. Add oregano, nutmeg, salt, and pepper.

4. Fold in chopped spinach.

5. Mixture should hold together but not be overly wet.

Assemble the Lasagna Roll-Ups

1. Place cooked noodles flat on a clean surface.

2. Cut each noodle in half crosswise so you have two shorter wide noodles.

3. Spread 1–2 tablespoons of ricotta over one end of each noodle (leaving the far end clean helps them roll).

4. Add a thin layer of spinach or the veggie mixture if it’s not already mixed in.

5. Roll tightly from the ricotta end toward the clean end.

6. Place each roll seam-side down in a baking dish with a layer of marinara sauce on the bottom.

Bake

1. Pour the remaining marinara sauce over the roll-ups.

2. Bake at 350°F for 20 minutes, until warm and bubbly.

3. Garnish with fresh basil, vegan parmesan, and crushed red pepper.

Serve and Enjoy

Dish up warm, cozy lasagna roll-ups and enjoy with a big green salad, garlic bread, or roasted veggies.

Vegan Lasagna Roll-Ups for the Win!

These Vegan Lasagna Roll-Ups bring all the comfort of classic Italian cooking while offering a nourishing, dairy-free twist you can feel good about. Whether you choose almond, cashew, or tofu ricotta, the result is creamy, satisfying, and packed with flavor.

This recipe is also wonderfully versatile — perfect for meal prep, family dinners, potlucks, or cozy nights in. And because you can prep the ricotta in advance, it’s an easy go-to for busy weeks.

If you give this recipe a try, I’d love to know which ricotta version you made! Tag me @purely__planted so I can see and celebrate your delicious plant-powered creation.