Go Back
+ servings

Vegan Lasagne Roll-ups

A vegan alternative to an Italian classic.
Print Pin
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings


For the Cashew Ricotta:

  • 1 C raw cashews soaked overnight (or minimum 1-2 hours)
  • 1/4 C water reserved from soaked cashews
  • 1/2 lemon juiced
  • 1 TB nutritional yeast
  • 1 clove garlic quartered

For the Lasagne:

  • 1/4 C chopped zucchini
  • 1/4 C chopped eggplant
  • 1/4 C chopped roasted red peppers
  • 8 sheets Explore Cuisine Organic Green Lentil Lasagne
  • 1 C marinara sauce
  • Dried or fresh basil for garnish


  • Preheat oven to 350ºF.
  • Prepare a pot of boiling water while preparing the cashew ricotta filling, then turn down to low heat to keep hot.
  • To create the cashew ricotta, drain the cashews, reserving the water. Place cashews, lemon juice, nutritional yeast, and garlic into a food processor and pulse, creating coarse pieces. Slowly add the water 1-2 tablespoons at a time, and pulse. Continue adding water and pulsing until reaches the consistency of ricotta cheese.
  • Mix the cashew ricotta with zucchini, eggplant, and roasted red peppers. Set aside.
  • Place the lasagne sheets into the hot water for 2-3 minutes at a time, careful not to stick together. Using tongs to remove the lasagne sheets, run lasagne under cold water to prevent further cooking.
  • Prepare the rollups one at a time by placing a lasagne sheet on a flat surface. Spoon 2TB filling on to the left 1/4 of the sheet, spreading filling the width of the sheet. Proceed to completely roll up the lasagne with the filling, placing seam side down into a pan lined with non-stick foil.
  • Continue rolling all lasagne sheets with filling.
  • Once all roll-ups have been placed in the pan, spoon marinara sauce on top and sprinkle with basil.
  • Bake 15 minutes in the oven, and allow to cool 5 minutes before serving.


This recipe timing assumes cashews have already been soaked in advance.
To create a more traditional layered lasagne, spread filling on uncooked lasagne sheets in a pan. Cover with a lot of sauce to prevent the lasagne sheets from burning, and bake in 400ºF oven for 40-45 minutes.