Vegetarian Lasagna Roll Ups

Serves 12 roll ups 1-2 roll ups per serving
food processor
Prep time
Cook Time

Vegetarian Lasagna Roll Ups
Vegan, Vegetarian Lasagna Roll Ups


(Photo Credit to Deb Taylor on Instragram)

Lasagna continues to be a hearty family friendly meal for everyday living.  Lasagna is versatile for large group settings or everyday dinners.   Left-overs are easily reheated to extend meal planning.  Today we experimented in the kitchen with a Vegetarian / Vegan friendly recipe using organic tofu, nutritional yeast and fresh herbs and seasonings to capture the essense of a full flavored Italian favorite.

Vegetarian Lasagna Roll Ups can easily be modified to a Vegan recipe using a plant based marinara or used in a Lacto-Ovo Vegetarian meal plan when substituting low fat / part skim ricotta cheese.

Lasagna noddles can be modified to fit most any meal plan including gluten free, high fiber depending upon the type of noodle chosen.

A low carbohydrate,  plant based option could be prepared by using thinly sliced zucchini as the lasagna noddle base.

Wouldn’t you agree that the options for this healthy recipe are absolutely Endless?

Let’s make it another #HealthyMeetHappy day as we enjoy a taste of Italy with family and friends!

Original test recipe posted by:


  • 12 Ounces
    Firm or Extra Firm Organic Tofu, drained
  • 1/4 Cup
    fresh parsley, chopped or about 4 Tbsp dried
  • 1 Tablespoon
    fresh basil, chopped
  • 1 Teaspoon
    fresh cracked pepper
  • 1 Teaspoon
    dried Red Pepper Flakes
  • 3 Tablespoons
    Nutritional Yeast Flakes
  • 1
    Fresh Lemon, Juiced
  • 1-2
    Clove fresh garlic, minced or 1 -2 cloves roasted garlic
  • 1 1/2 Teaspoon
    Onion Powder
  • 1/2 Teaspoon
    Freshly ground Sea Salt
  • 12 Pieces
    Lasagna Ribbons (large, grain of choice), cooked till firm (carryover cooks in oven)
  • 14 Ounces
    Artichokes, rinsed and drained
  • 2-3 Cups
    Fresh Spinach, sauteed
  • 3 Cups
    Tomato Basil Marinara Sauce or favorite pasta sauce


  1. Place organic tofu (rinsed) in a food processor and add all herbs and spices, juice of 1 fresh lemon and nutritional yeast flakes. Blend until smooth and creamy like the texture of dairy ricotta cheese. Scrape down sides of bowl. Add rinsed/drained artichokes (quartered). Mix artichokes into tofu ricotta mixture. Set aside as roll up mixture.

    Wilt fresh spinach in a warm non-stick skillet with a spritz of oil or non-stick cooking spray. Spinach does not need to be cooked, but wilted.

  2. Warm marinara sauce in the saute' pan that warmed wilted spinach. Warm marinara sauce as desired.

  3. Flatten pre-cooked lasagna noodles on a sheet pan and layer 1-2 oz tofu ricotta mixture on top of lasagna. Add wilted spinach on top of lasagna/tofu ricotta mixture. Roll up individual lasagna noodle and place seem side down on a baking dish lined with a 1/2 cup layer of marinara sauce.

    Fill baking dish with 12 lasagna roll ups and cover with remaining marinara sauce. Sprinkle with Nutritional Yeast.

    Bake in 350 degree oven for 20-30 minutes or until heated through.

Nutrition: 1 Carbohydrate / Starch serving 1-2oz of Tofu (plant based protein)


  1. Jessa


    These look yummy! Pinning to make later!



      Veggie Lasagna Roll ups are delicious & versatile. Thank you Jessa for pinning for later!

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