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vegan lasagna roll ups with almond ricotta_hot for food

vegan lasagna roll ups with almond ricotta

Rolled up lasagna means all the flavour and twice the fun! Filled with a fresh creamy almond ricotta, this is a perfect option to whip up any night of the week. 

Course Main Course
Cuisine Italian
Keyword almond ricotta, dinner, vegan lasagna
Prep Time 30 minutes
Cook Time 1 hour 9 minutes
Refrigerate 1 day
Total Time 1 hour 39 minutes
Servings 8 rolls
Author Lauren Toyota


almond ricotta

  • 1 C blanched sliced almonds (no skins)
  • 1/3 C water
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp white pepper
  • 1 tbsp finely chopped basil

tomato sauce

  • 1/2 C finely chopped white onion
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 2 C canned crushed tomatoes
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 2 tbsp finely chopped basil

lasagna roll

  • 8 lasagna noodles
  • 4 C baby spinach
  • 1 large yellow zucchini (or 2 small)
  • 1 tsp olive oil
  • 1/4 tsp nutmeg
  • sea salt and ground black pepper, to taste


  1. In a high-powered blender, combine the almond ricotta ingredients together except the basil. You will fold this in after the mixture is blended.

  2. Once the mixture is smooth, fold the finely chopped basil into the almond mixture with a spoon and place a double layer of cheesecloth over a large mixing bowl. Pour the almond mixture into the cheesecloth.

  3. Take the excess ends of the cheesecloth and tie it around a wooden spoon or something you can lay on top of the mixing bowl, suspending it in the mixing bowl. It shouldn’t be touching the bottom of the mixing bowl. Refrigerate this, allowing the excess water to strain from the almond cheese for 24 hours. After 24 hours, you can remove it from the cheesecloth and place it in a new clean dish.

  4. To make the tomato sauce, heat a pan over medium and sauté white onion for 2 minutes with olive oil.
  5. Add minced garlic and dried oregano, and sauté for another minute.

  6. Stir in tomato paste until the garlic and onions are well coated, then add crushed tomatoes, sea salt, and ground black pepper. Cover the pan with a lid and simmer for 20 minutes.

  7. Add fresh basil, cover, and simmer for another 20 minutes.

  8. While the sauce is simmering for its last 20 minutes, preheat oven to 325°F.

  9. Boil the noodles in salted water for about 5 to 6 minutes until half cooked. Drain and set the noodles aside on a damp towel or damp paper towel to prevent them from sticking until you prepare the lasagna rolls.

  10. Thinly slice yellow zucchini with a mandolin.
  11. Heat another pan over medium heat with 1 teaspoon of olive oil and add spinach and zucchini together with nutmeg, sea salt and ground black pepper. Sauté for about 4 minutes. There will be a bit excess water from the vegetables, but just drain it from the pan before adding vegetables to the lasagna rolls.

  12. To assemble the rolls, take 1 tablespoon of almond ricotta and spread it across each lasagna noodle out to the edges. Layer spinach and zucchini on top. Roll the lasagna noodle snuggly.

  13. Pour half the tomato sauce in the bottom of a 9” x 9” glass baking dish. Place lasagna rolls 4 across and pour the remaining sauce over each row of lasagna rolls.
  14. Cover with foil and bake for 20 minutes. Serve immediately.

Recipe Notes

The almond ricotta should be prepared one day in advance to give it time to set.