Lasagna rolls stuffed with a spinach ricotta cheese made with tofu and covered with your favorite pasta sauce. Healthy, hearty, super-easy to make, and absolutely delicious!
A favorite family dish of ours before going all "crazy vegan" was lasagna. I'm not gonna lie, it was a sad day saying "Goodbye" to that cheesy noodle dish. BUT, somewhere along the way I stumbled upon tofu ricotta and it was then I knew all would be okay.
You're probably thinking, "Oh, it's tofu and I hate tofu. And, doesn't it give you 'man boobs'?" First things first: many people hate tofu because they simply don't know how to use it. Second: NO, it does not give you "man boobs". So, stop stalling and get cooking. Trust me, once you make this you'll never look at tofu the same way.
I can’t remember why I started rolling the lasagna noodles, but I did and it soon became one of our favorite meals as a family. I'm not complaining, it requires very little effort and I get maximum praise.
Need a great meal suggestion for the family or a dinner party? It doesn't get any easier or tastier. This is also a great weeknight meal because it’s simple, healthy, delicious, and doesn’t require much time or effort.
I think you'll love this healthy take on lasagna. It's SAVORY, HEARTY, EASY TO MAKE, HEALTHY, SATISFYING, AND DELICIOUS.
And guess what! You don’t have to use some cheap crappy sauce with oil and a ton of sodium. Use my my Oil-Free 8 Minute Marinara for a totally kick-butt healthy meal.
Be sure and let me know if you try this recipe! Leave a comment; take a picture; post it on Instagram; tag the photo #shaneandsimple so I can see your dish. Peace and feast!
Easy Vegan Lasagna Rolls With Tofu Ricotta
Lasagna rolls stuffed with a spinach ricotta cheese made with tofu and covered with your favorite pasta sauce. Healthy, hearty, super-easy to make, and absolutely delicious!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 15 rolls 1x
- Category: Entree
- Cuisine: Italian
- Diet: Vegan
Ingredients
For The Tofu Ricotta
- 1 x 14 oz. block firm or extra firm tofu (NOT Silken)
- ¼ - ½ cup nutritional yeast (depending on how "cheesy" you want your ricotta)
- 3 tbsp. Italian seasoning. Or (you can use 1 Tbsp. dried basil, 2 Tbsp. dried oregano)
- Juice of one lemon
- 1 tsp. garlic powder
- 1 tsp. salt
- ½ cup fresh spinach (chopped or whole)
For The Sauce
- 2 x 28 oz. can of low-sodium crushed tomatoes. If you like your sauce a little chunky, use 1 can crushed tomatoes and 1 can diced tomatoes.
- 2 Tbsp. dried oregano
- 2 Tbsp. dried basil
- 2 tsp. onion powder
- 1 ½ tsp. garlic powder
- ¼ tsp. red pepper flakes (adjust according to spice preference)
- 2 Tbsp. maple syrup
- 1 tsp salt (or to taste)
For The Lasagna
- 1 box whole grain lasagna noodles
Instructions
- Preheat oven to 375 degrees
To Make The Tofu Ricotta
- Break tofu apart and put in food processor. Add lemon juice, nutritional yeast, Italian seasoning, garlic powder and salt. Blend until fairly smooth and ingredients are well combined.
- Add spinach and pulse 8-10 times or until spinach is chopped well and incorporated into ricotta.
To Make The Sauce
- Place tomatoes and spices in a large pot and simmer over medium to medium-high heat for 2-3 minutes.
To Make The Lasagna
- Cook lasagna noodles according to package instructions
- In a 9×13 baking dish, pour ½ the sauce into the bottom of the pan. Strain noodles and prepare to make the lasagna rolls.
- Lay noodles out one at a time, place a spoonful of Easy Vegan Ricotta onto the noodle and spread until the noodle is covered. Once covered, start at one end of the noodle and roll it up like a sleeping bag. Place into the baking dish and repeat process until all rolls have been assembled.
- Pour remaining sauce on top of all noodles, cover with aluminum foil, and bake for 30 minutes. Remove foil and bake for another 15 minutes.
Notes
Here is the link to the Vegan Ricotta recipe only: Shane & Simple Easy Vegan Ricotta
Link to Oil Free 8-Minute Marinara recipe only: Oil-Free 8-Minute Marinara
Nutrition
- Serving Size: 2 Lasagna Rolls
- Calories: 264
- Sugar: 1.2 g
- Sodium: 178.6 mg
- Fat: 2.5 g
- Carbohydrates: 43.6 g
- Fiber: 6.3 g
- Protein: 13.1 g
- Cholesterol: 0 mg
Fantastic! My husband was like, “who are you?! Did you go buy ricotta?”
My daughter made this yesterday and it was delicious. She made it without the syrup to make it more Italian. We all loved it. The tofu was perfect. Thanks for the recipe.
Wow, what a compliment! Thank you so much for sharing and glad you liked it.
Would give this 20 stars if I could. The tofu ricotta is s good. Had to make a second batch of ricotta cuz I hid in my pantry with a spoon eating thefirst batch. I might have uttered the phrase “my precious” a few times as I was shoveling ricotta into my mouth!
Shane, I love your recipes. My non plant based husband likes it as well. 20 stars!
Bwahaha, that’s awesome! It’s a fave around our house as well.
Hello Shane,
Delicious! I need to take a dish to a luncheon in a couple of weeks and this looked so good! After making and tasting it today, oh my – it is delicious! To “test” it, I made it exactly per the recipe. I may experiment in the next week, possibly adding some mushrooms, maybe try dollops of your mozzarella cheese recipe on top, and maybe even the meaty crumbles from your bolognese recipe. Not that the recipe needs anything extra, it’s just fun to experiment! I love your recipes and your creative commenters!
Thank you!
Beth
Thank you so much and I say experiment all you like. That’s what it’s all about.
I made this tonight and it so delicious. Absolutely loved it. I will be making it again. Even my husband liked it and he is not vegan.
I made this last night and yes, it is delicious, quick,and easy.
But.
My tomato sauce was bitter. I used Hunts no salt added crushed tomatoes and followed the recipe exactly.
What happened? Any thoughts on why the sauce was bitter/acidic?
Thank you!!
It could be the brand of tomatoes. I tend to use organic brands like Muir Glen. Try adding a little maple syrup or shredded carrot…that should help the bitterness.
I made this tonight and it was wonderful! Defiantly a keeper! Thanks so much, Shane!
Oops! LOL. I meant that it is DEFINITELY a keeper. Ha
Thank you, Kathryn!
Shane, I made these just like your recipe last month at my parent’s place. Yum, every one loved them.
So today, I used heart of palm noodles, and added the meaty crumble from your bolognese sauce and talk about a yummy lasagna!! It really hit the spot. Even my hubby who is pretty picky when it comes to tomato sauces, ate a good chunk with as little sauce as I could get from the pan. Thanks so much for the idea!
Nvm. Shoot! I should have read it better! Thanks for providing the nutrititional info!
This looks like a great recipe, I’m making it for supper. I have a son who’s obsessed with counting his protein…you list the nutritional values for the recipe. Are they for the whole recipe or a serving? Thanks.
Hi Shane
Can you use frozen spinach?
Absolutely. Just be sure and let it thaw before using.
Love this recipe. I was not sure whether to press the tofu or not, which I did because I always press it when I use firm/extra firm “regular” (not silken) tofu.
I also used way too much filing on the first two rolls, but then realized it spread easier than I thought with just the spoonful. Then, I thought… maybe I wasn’t supposed to press the tofu?
Could you clarify?
In the end it came out delicious and I will be making it again, for sure!
I usually don’t press the tofu with this recipe unless it’s just absolutely soaked.
So excited to see this recipe. Back in my pre vegan, whole food days I used to make a lasagna roll up that I layered a meat sauce and then the ricotta. I’m going to make your vegan bolognaise to use in these before I put on the tofu ricotta. Thank you for your great recipes.
Hello Shane, I was wondering why silken tofu wouldn’t work if you took the time to press the excess water out? Love your recipes! Thank you for keeping it simple!
Jean
Sure, Jean. Silken tofu has the consistency of a boiled egg white and is usually much softer than regular tofu. I prefer to use it in the form of creams, sauces, etc.
Oh my. This was delicious. The ricotta I’ve never made with tofu. Loved it.
Added a plant Based no oil Caesar Salad and a Pinot Grigio.
And desert was your zucchini loaf. All a success. Thank you
First time making this dish for my family and it’s a keeper! Our youngest (5 years old) even said “I hope we make recipe again”! We added just a little bit more salt, pepper and sprinkled your parmesan cheese on top of it…YUM! Thank you for making such delicious and easy meals to follow!!
Awww, Paula! That’s so great. Thanks so much for sharing. Blessings.
This looks great! Quick question. What size box is the lasagna noddles 16oz? Do you use them all? Thank you!
Hi, Tracey! Yes, it’s a 16-ounce box. I usually cook the whole box. There’s always a couple of noodles that break or tear; I will usually eat one or two while I’m assembling, and it just seems to work out:) LOL! Peace.
I made this and it was delicious! But, I try to keep things as easy for me as possible. Would it work to just layer the noodles and ricotta instead of rolling them? Thank you!
Absolutely! You can make it just like a regular lasagna. So glad you enjoyed it.
Ok, so I have been WFPB since 2015 due to a heart attack, but one thing I have always hated is Tofu. My wife who eats the SAD diet and I watched “The Game Changers Movie” the other day and she has seen me lose 82 pounds on WFPB and said she was willing to give it a try though she said she will still eat some things she really likes. I showed her some recipes and she wanted to try this recipe. I kind of cringed since I hate Tofu, but of course you said people that hate it just have not used it in the right way. My wife made this and we both absolutely love it. She was going to put a little bit of mozzarella on hers but then tried it and said the Tofu Ricatta it so awesome she did not need to add any mozzarella. Thank you Shane, and now I want to try more recipes with Tofu. I went from hate Tofu to it is great in one meal.
Jeff, first: CONGRATS ON THE WEIGHT LOSS, BROTHER! YOU KILLED IT! And, second, way to give tofu one more shot:) I’m so pumped you liked this recipe. It’s a favorite around our house. This note is so encouraging and I’m very grateful you took the time to let me know. Blessings on your journey my friend.
What a delicious recipe! My niece made this for me considering I still can’t get around in the kitchen because of my broken kneecap. We all loved including the omnivores in my family! This recipe will be made again and again! Thank you Shane!
Becky, I’m so sorry about your knee. I’ve been there…UGH!!! Great to hear you enjoyed the lasagna rolls and good to hear you’ll be making them again. 🙂 Thanks for reaching out and hope you well and soon. Blessings.
Great recipe!!! So easy to make !!!! Everything just comes together really well!!
Thank you so much!
Do these lasagna rolls freeze well?
Yes! Simply prepare them according to the recipe up until baking, store in a freezer safe container, or cover tightly with cling wrap and foil, and keep in the freezer for up to 3 months. Bake as directed adding and extra 5 – 10 minutes at the temperature called for in the recipe.
This recipe is amazing!! Meat eaters would absolutely love it too.
Thank you so much, Lynda! It’s one of the dishes we usually serve when meat eaters come to our house for dinner. So glad you enjoyed it. Peace.
This was amazing. My whole family liked it, including my very picky husband and even pickier daughter. My husband inhaled his meal and declared it a keeper, so thank you for helping to make being plant based so delicious.
Wow, Jamie! That’s so great!!! Thanks for sharing.
Hi Shane, going to make this to bring on Christmas, i noticed this ricotta recipe is different than the stand alone tofu ricotta recipe.. And I see you added lemin to the stand alone recipe. Will the stand alone recipe work well with the roll ups?
Yes, absolutely. Thanks for bringing that up because they should have been the same. I’ll check it out. Hope you enjoy it!!! (I’m not the greatest proofreader:)
Thanks for updating. I love your sauce, so am sure these will be divine. I have a niece and a nephew who are dairy free. So, the three of us will enjoy this dish for dinner and your yummy banana bread for dessert.
Thank you!!!?
Thanks, Lucille. Hope you enjoy them!
These look great, can’t wait to try time. What is SaltEvertthing Else?
Nick, thanks! That was nothing more than a mistake on my typing. I removed it. Sorry about that and hope you enjoy the recipe!
Am I missing what your supposed to do with the tofu in instructions?
Had to update the plugin. Sorry! Check it out now.
These things are amazing and love the ricotta!