Looking for a plant-based twist on classic comfort food that’s both mouthwatering and nourishing? These Vegan Zucchini Lasagna Roll Ups are everything you crave in a cozy Italian dish: luscious, cheesy filling, vibrant tomato sauce, and a gorgeous, veggie-forward presentation. It’s the kind of meal that impresses at dinnertime and disappears in seconds—no one will even miss the noodles!
Why You’ll Love This Recipe
- Wholesome and Fresh: Each bite is bursting with garden zucchini, herby basil, and real, nourishing ingredients that leave you feeling satisfied—not stuffed.
- Meal Prep Magic: Vegan Zucchini Lasagna Roll Ups can be assembled ahead and stored, making weeknight dinners delightfully stress-free.
- Totally Customizable: There are so many ways to make this dish your own—spice it up, swap cheeses, or use your favorite sauce—without compromising that cozy Italian flavor profile.
- Family-Approved & Crowd-Pleasing: Whether you’re feeding vegans, vegetarians, or omnivores, everyone devours these roll ups—making it perfect for gatherings and potlucks!
Ingredients You’ll Need
This recipe leans on simple ingredients, but each one plays a star role—adding flavor, creamy texture, or a pop of freshness that makes these Vegan Zucchini Lasagna Roll Ups truly memorable. Here’s what sets this dish apart:
- Zucchini: Thinly sliced to create light, tender “noodles” that soak up all the saucy goodness.
- Salt: Essential for drawing out excess moisture from zucchini, giving you roll ups that hold their shape beautifully.
- Marinara Sauce: Choose a high-quality, robust sauce or homemade for big, bold Italian flavor.
- Shredded Vegan Cheese (optional): Melts to a bubbly, golden finish—totally optional but highly encouraged for extra indulgence.
- Firm Tofu: Forms the base of the creamy vegan ricotta, adding a protein boost and a satisfyingly fluffy texture.
- Cashews (soaked): Create a lush, dairy-free “ricotta” with just the right hint of nuttiness and richness.
- Garlic: Delivers that essential savory bite and backbone to your filling.
- Lemon Zest & Juice: Brings brightness and a subtle tang that lifts the whole dish.
- Nutritional Yeast: Adds that unmistakable “cheesy” flavor and a nutritious boost.
- Italian Seasoning Blend: A fragrant blend that echoes the flavors of classic lasagna.
- Salt and Black Pepper: Simple seasonings that bring everything together and make the flavors pop.
- Fresh Basil and Parsley: Stirred into the ricotta for a burst of color and freshness in every mouthful.
Variations
The beauty of Vegan Zucchini Lasagna Roll Ups is their flexibility—so don’t be shy about mixing things up! You can easily tailor the flavors, filling, and even the sauce to match your mood, your pantry, or your dietary needs.
- Nut-Free Option: Replace cashews with blanched almonds or simply double the tofu and add a little olive oil for a creamy, nut-free ricotta.
- Spicy Kick: Stir some crushed red pepper flakes or a dash of hot sauce into the marinara or ricotta for a hint of gentle heat.
- Veggie-Packed: Add sautéed spinach, mushrooms, or roasted peppers to the filling for even more color, flavor, and nutrients.
- Pesto Swirl: Dollop or drizzle vegan pesto on top before baking for herby, fresh Italian flair!
How to Make Vegan Zucchini Lasagna Roll Ups
Step 1: Prepare and Salt the Zucchini
Trim the ends off your zucchini and, using a mandoline or a sharp knife, slice them lengthwise into thin ribbons (ideally about ⅛-inch thick). Layer the slices on a towel-lined baking sheet, sprinkle each layer generously with salt, cover with more towels, and allow them to rest for 15–20 minutes. This little trick draws out the extra water, so your roll ups turn out tender—not soggy!
Step 2: Make the Vegan Ricotta
While the zucchini lounges, prep the ricotta: In a food processor, combine the pressed tofu, soaked cashews, garlic, lemon zest and juice, nutritional yeast, Italian seasoning, salt, and pepper. Process until creamy and fluffy—scrape the sides as needed so it’s totally smooth. Then, gently fold in the chopped basil and parsley for a burst of herby freshness.
Step 3: Blot & Prep the Zucchini “Noodles”
After the zucchini has shed its moisture, carefully remove the towel layers, wiping away the salt and any residual water. You’ll notice the slices have softened and are flexible, just like traditional noodles. Set aside on a plate—they’re ready for rolling!
Step 4: Assemble the Roll Ups
Pour your marinara sauce into the bottom of a 9×13-inch casserole dish. Take a strip of zucchini, dollop about a tablespoon of ricotta near one end, and roll it up into a little log. Snug the roll up into the sauce (ricotta side up is prettiest!), and continue until your dish is delightfully full. Sprinkle the top with vegan cheese for a decadent finish if you’re using it.
Step 5: Bake and Serve
Pop the casserole dish into a preheated 400°F oven, and bake for 30–35 minutes, until the sauce is bubbling and the cheese (if using) is melted and golden. Let the pan rest for 5 minutes to make serving easy, then top with fresh basil or parsley, and dig right in while it’s warm and luscious!
Pro Tips for Making Vegan Zucchini Lasagna Roll Ups
- Mandoline Magic: For even, perfectly thin strips, a mandoline slicer makes prepping the zucchini a dream. Consistent thickness means even baking and easy rolling.
- Don’t Skip the Salting: Salting and resting the zucchini is crucial—it keeps your Vegan Zucchini Lasagna Roll Ups from turning watery and helps the “noodles” hold their structure.
- Make-Ahead Ricotta: Vegan ricotta actually tastes even better when made in advance—the flavors meld and intensify, making for an ultra-flavorful filling!
- Sauce Generously: Don’t be shy—layer plenty of marinara beneath and between your roll ups to keep everything moist and saucy after baking.
How to Serve Vegan Zucchini Lasagna Roll Ups
Garnishes
Take these roll ups to the next level with a shower of fresh basil, parsley, or even a sprinkle of vegan parmesan! A drizzle of good olive oil or a pop of zesty vegan pesto just before serving adds an extra burst of color and flavor that makes the dish totally irresistible.
Side Dishes
Pair your Vegan Zucchini Lasagna Roll Ups with a light, crisp salad—think arugula tossed with lemon, or a classic garden salad. For a heartier spread, serve alongside garlicky roasted vegetables or a warm, crusty bread that’s just perfect for soaking up the extra sauce.
Creative Ways to Present
Plate each roll up in a pool of sauce for an elegant, restaurant-worthy look, or arrange them standing upright in a baking dish for a fun, pinwheel effect. For parties, serve roll ups as stylish bite-sized appetizers—just slice in half and secure with a cute bamboo pick!
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Zucchini Lasagna Roll Ups are a meal prep dream! Store any extras in an airtight container in the fridge for up to five days. The flavors actually deepen as they rest, making tomorrow’s lunch or dinner even more delicious.
Freezing
You can absolutely freeze this dish! Assemble the roll ups in a freezer-safe dish but don’t bake them—cover tightly and freeze for up to two months. When you’re ready, thaw overnight in the fridge and bake as usual, adding a few extra minutes if needed.
Reheating
To reheat, simply pop the roll ups (covered) in a 350°F oven until warmed through, or use the microwave for a quick lunch fix. Add a splash of extra marinara if reheating from the fridge or freezer to keep everything moist and saucy.
FAQs
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Can I make Vegan Zucchini Lasagna Roll Ups without a mandoline?
Yes! While a mandoline gives you the most even, paper-thin slices, you can absolutely use a sharp chef’s knife to carefully cut long, thin ribbons. Just take your time to keep the slices as uniform as possible for best results.
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What can I use instead of cashews for the ricotta?
For a nut-free version, use blanched almonds or pine nuts, or simply double the tofu and add a splash of olive oil to ensure a creamy texture. The flavor will still be rich and satisfying!
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Do Vegan Zucchini Lasagna Roll Ups get soggy?
They won’t as long as you salt and blot the zucchini thoroughly before assembling. This important prep step removes excess moisture, resulting in tender, not watery, roll ups.
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Can I assemble Vegan Zucchini Lasagna Roll Ups ahead of time?
Definitely! You can prepare the vegan ricotta up to three days ahead and assemble the roll ups in the baking dish a day in advance—just cover tightly and keep in the refrigerator until you’re ready to bake.
Final Thoughts
I can’t wait for you to make these Vegan Zucchini Lasagna Roll Ups and see just how delicious vegetable-forward comfort food can be. Share them with loved ones—even the skeptics won’t believe how satisfying and flavorful they are. Happy rolling!
Print
Vegan Zucchini Lasagna Roll Ups Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6 to 8
- Category: Baking
- Method: Oven
- Cuisine: Italian
- Diet: Vegan
Description
These Vegan Zucchini Lasagna Roll Ups are a delicious twist on traditional lasagna, with layers of thinly sliced zucchini filled with a creamy vegan ricotta, rolled up, and baked to perfection. A flavorful and satisfying plant-based meal!
Ingredients
For the Lasagna Roll-Ups:
- 4 medium zucchini (or 3 large)
- Salt, for sprinkling generously
- 3 cups (700 mL) marinara sauce
- 1 cup shredded vegan cheese, for sprinkling (optional)
- Serving suggestions: fresh basil, parsley, pesto, etc.
For the Vegan Ricotta:
- 1 14 ounce (397 g) block firm tofu, pressed*
- 1 1/2 cups (210 g) cashews, soaked* and drained
- 5 cloves garlic
- 1/2 teaspoon lemon zest (optional)
- Juice of 1 lemon (2 to 3 tablespoons)
- 2 tablespoons nutritional yeast
- 2 teaspoons Italian seasoning blend
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
Instructions
- Prep: Preheat the oven to 400F and set a 9×13” casserole dish aside.
- Salt the Zucchini: Trim the ends off of the zucchini, then use a mandoline to slice the zucchini thinly lengthwise (⅛” or less). Line a baking sheet or rack with paper towels or a clean kitchen towel. Place one layer of zucchini strips on the towel and sprinkle with salt, then flip the strips and sprinkle with salt again. Cover with paper towels, then repeat with additional layers of zucchini and salt. Cover the final layer of zucchini with paper towels, then set aside to rest for 15 to 20 minutes. The salt will draw excess moisture out of the zucchini and the strips will become tender.
- Ricotta: While the zucchini is resting, make the ricotta. Set up a food processor with an S-blade attachment and add the tofu, cashews, garlic, lemon zest, lemon juice, nutritional yeast, Italian seasoning, salt, and pepper to the base. Process for 45 to 60 seconds, until you get a creamy and fluffy texture. Scrape the sides of the food processor with a spatula as necessary, to make sure everything is evenly incorporated. Transfer the ricotta to a bowl and fold in the basil and parsley. Set aside.
- Zucchini “Noodles”: Remove the top paper towel (or kitchen towel) layer from the zucchini and use it to wipe off any excess salt. Transfer the zucchini to a plate, and repeat with the remaining layers. The zucchini should be very soft and have the flexible texture of cooked lasagna noodles.
- Assemble: Pour the marinara sauce into the bottom of the baking dish. Place one strip of zucchini onto a cutting board or plate and use a 1 tablespoon cookie scoop or large spoon to place a dollop of the ricotta mixture towards the end of one side of the strip. Roll the zucchini up into a small “log”, so the ricotta mixture is surrounded by layers of zucchini. Then, place the roll-up into the marinara with one open (ricotta) side facing up. You can also place the roll-ups with both open sides in the sauce, but the ricotta will spill into the marinara more. Repeat with the remaining zucchini strips, until the casserole dish is full. Sprinkle the top of the casserole dish with vegan cheese, if using.
- Bake: Bake in the middle rack of the oven for 30 to 35 minutes, until the sauce is bubbly and the ricotta is golden on top. Let sit for 5 minutes before serving, to allow the sauce to thicken slightly. Top with additional fresh herbs if desired and serve warm. Leftovers will keep in the refrigerator for up to 5 days.
Notes
- Pressed Tofu: use a tofu-press if you have one, or wrap your tofu around a clean kitchen towel and place a heavy object on top. Let it sit for at least 30 minutes, ideally.
- Cashews: If you forget to soak your cashews ahead of time overnight, you can (1) cover them in boiling water and let sit for 20 minutes, or (2) cover them with water and microwave for 3 minutes, then let sit for 3-5 minutes before draining. If you are allergic to cashews, blanched almonds or pine nuts would work well instead! To make this recipe completely nut free, double the tofu and add 2 tablespoons of olive oil to keep the texture creamy.
- Make Ahead: You can make the ricotta up to 3 days ahead of time – keep it in an airtight container in the fridge. You can also assemble the roll-ups in the casserole dish up to 24 hours ahead of time – just cover tightly with plastic wrap and store in the fridge. Let the casserole dish come to room temperature before baking in the oven.
Nutrition
- Serving Size: 1 roll-up
- Calories: 240
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
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