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Easy Vegan Lasagna Rolls With Tofu Ricotta

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Easy Vegan Lasagna Rolls With Tofu Ricotta

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.

Easy Vegan Lasagna Rolls With Tofu Ricotta

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.

Easy Vegan Lasagna Rolls With Tofu Ricotta

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.

Easy Vegan Lasagna Rolls With Tofu Ricotta

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!

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Easy Vegan Lasagna Rolls With Tofu Ricotta

Easy Vegan Lasagna Rolls With Tofu Ricotta


★★★★★

5 from 10 reviews

  • Author: Shane Martin
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 15 rolls 1x
  • Diet: Vegan
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Description

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!


Scale

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

  1. Preheat oven to 375 degrees

To Make The Tofu Ricotta

  1. 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.
  2. Add spinach and pulse 8-10 times or until spinach is chopped well and incorporated into ricotta.

To Make The Sauce

  1. Place tomatoes and spices in a large pot and simmer over medium to medium-high heat for 2-3 minutes.

To Make The Lasagna

  1. Cook lasagna noodles according to package instructions
  2. In a 9×13 baking dish (affiliate link), pour ½ the sauce into the bottom of the pan. Strain noodles and prepare to make the lasagna rolls.
  3. 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.
  4. 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

  • Category: Entree
  • Cuisine: Italian

Did you make this recipe?

Tag @shaneandsimplecooking on Instagram and hashtag it #shaneandsimple

Easy Vegan Lasagna Rolls With Tofu Ricotta
Previous Post: « Spicy Vegan Breakfast Sausage Patties
Next Post: Tofu Breakfast Scramble »

Reader Interactions

Comments

  1. Michael

    February 26, 2018 at 3:17 pm

    These things are amazing and love the ricotta!

    ★★★★★

    Reply
  2. Nick Raspa

    November 14, 2018 at 12:30 pm

    These look great, can’t wait to try time. What is SaltEvertthing Else?

    Reply
    • Shane Martin

      November 14, 2018 at 10:47 pm

      Nick, thanks! That was nothing more than a mistake on my typing. I removed it. Sorry about that and hope you enjoy the recipe!

      Reply
      • Regina

        February 18, 2019 at 6:52 am

        Am I missing what your supposed to do with the tofu in instructions?

        Reply
        • Shane Martin

          February 18, 2019 at 10:21 am

          Had to update the plugin. Sorry! Check it out now.

          ★★★★★

          Reply
  3. Lucille Burns

    December 15, 2018 at 9:05 pm

    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?

    Reply
    • Shane Martin

      December 15, 2018 at 9:37 pm

      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:)

      Reply
      • Lucille Burns

        December 19, 2018 at 12:30 am

        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!!!?

        Reply
        • Shane Martin

          December 19, 2018 at 9:50 am

          Thanks, Lucille. Hope you enjoy them!

          ★★★★★

          Reply
  4. Jamie

    January 01, 2019 at 9:32 pm

    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.

    Reply
    • Shane Martin

      January 01, 2019 at 10:51 pm

      Wow, Jamie! That’s so great!!! Thanks for sharing.

      Reply
  5. Lynda

    January 06, 2019 at 12:59 pm

    This recipe is amazing!! Meat eaters would absolutely love it too.

    ★★★★★

    Reply
    • Shane Martin

      January 06, 2019 at 9:27 pm

      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.

      Reply
  6. Jeanie

    February 01, 2019 at 3:22 pm

    Do these lasagna rolls freeze well?

    Reply
    • Shane Martin

      February 01, 2019 at 5:34 pm

      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.

      Reply
  7. Cy

    February 19, 2019 at 8:55 pm

    Great recipe!!! So easy to make !!!! Everything just comes together really well!!

    ★★★★★

    Reply
    • Shane Martin

      February 22, 2019 at 8:49 am

      Thank you so much!

      Reply
  8. Becky

    September 10, 2019 at 12:53 pm

    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!

    ★★★★★

    Reply
    • Shane Martin

      September 10, 2019 at 1:57 pm

      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.

      Reply
  9. Jeff Launiere

    October 15, 2019 at 12:11 pm

    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.

    ★★★★★

    Reply
    • Shane Martin

      October 15, 2019 at 2:05 pm

      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.

      Reply
  10. Tamara

    October 19, 2019 at 10:00 pm

    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!

    ★★★★★

    Reply
    • Shane Martin

      October 19, 2019 at 10:30 pm

      Absolutely! You can make it just like a regular lasagna. So glad you enjoyed it.

      Reply
  11. Tracey

    April 03, 2020 at 8:26 am

    This looks great! Quick question. What size box is the lasagna noddles 16oz? Do you use them all? Thank you!

    Reply
    • Shane Martin

      April 03, 2020 at 10:31 am

      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.

      Reply
  12. Paula

    April 09, 2020 at 10:11 pm

    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!!

    ★★★★★

    Reply
    • Shane Martin

      April 10, 2020 at 9:49 pm

      Awww, Paula! That’s so great. Thanks so much for sharing. Blessings.

      Reply
  13. Jane

    May 19, 2020 at 5:04 pm

    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

    ★★★★★

    Reply
  14. Jean Marie Sill

    October 17, 2020 at 6:55 am

    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

    Reply
    • Shane Martin

      October 17, 2020 at 10:58 am

      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.

      Reply

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