FoodieFriday: Lasagna Roll Ups

I came across this simple twist on a traditional hearty meal that is good all year round, but makes those chillier Autumn and Winter evenings just a bit more comfy. I also have an amazing recipe for this yummy comfort food in it's traditional form, but today I want to share a new perspective. And it may just be a bit more convenient too!

Lasagna Roll Ups

Serves 12
1 cup whole raw almonds
2 tbsp buffalo sauce
1/2 cup nutritional yeast
1 1/2 tsp onion powder
1 1/4-1 3/4 cup almond milk
1 cup whole raw cashews
1 tbsp minced garlic
1 tbsp white wine vinegar
1 jar mixed vegetable pasta sauce
1 can crushed tomatoes
2 large diced portobello caps
1 package extra firm tofu

Trying to be a healthy vegan, I went the long way around with the cheese. I could have very easily used some of the Daiya cheese shreds that I have in the fridge, but I decided to make my own cheeses!

1. Almond cheese- Blend almonds, buffalo sauce, 1/4 cup nutritional yeast, onion powder and 3/4-1 cup almond milk until slightly lumpy.

2. Cashew cheese- Blend cashews, 1/4 cup nutritional yeast, minced garlic, white wine vinegar, and 1/2-3/4 cup almond milk until creamy.

I will admit, I did take a little shortcut with the sauce; it isn't completely homemade. I justify this with the mentality that taking a shortcut with the sauce is healthier than taking a shortcut with the cheeses. And it's a bit hard to watch a baby and spend the whole day in the kitchen.

3. Combine the mixed vegetable pasta sauce, crushed tomatoes and portobello mushrooms.

Tofu filling
I don't usually add tofu when I make lasagna, but I did so just to plump these up a bit and it actually gave them an amazing texture.

4. Crumble the tofu and sprinkle in salt, black pepper, garlic powder, paprika, and cayenne pepper to taste.

This part took a bit of practice, but it turned out to be fun once I got the hang of it. And assembling it as roll ups rather than as layers in a casserole dish makes it easier to serve later on. Instead of trying to cut each piece individually and watching the middle layers slide a part, just scoop out a roll up!

5. Layer the bottom of a 13 x 9" backing dish with sauce.

6. Lay out several wet noodles on a slightly damp surface.

7. Drop bits of each filling (sauce, cashew cheese, almond cheese, tofu mixture, sauce) onto the pasta.

8. Roll each one up and place them in the dish on top of the sauce. Don't worry about them looking neat or fitting perfectly. Just squish them in there!

9. Cover the roll ups with the remaining sauce. Be sure to cover the sides as well as the top. Sprinkle with some Italian herbs and finally, top each with any remaining cheese.

This is the part where you get to relax and go spend some time with your child that was probably bugging you the whole time you were in the kitchen.

10. Bake in a 375 degree oven for 25 minutes. The cheese should be slightly browned and the roll ups warm throughout.

Eat it!
The best part! Use a spatula to simply scoop out a roll up, and enjoy!

Let me know if you try out this recipe by using #RecipeByDanielle on facebook, instagram, or twitter.



  1. Yummy! Looks great. Never tried a vegan lasagna, we do cheese but this looks good to.

  2. I've never made lasagna roll ups before... I'm not vegan, so I probably wouldn't swap out the cheese etc., but I like the way you've rolled everything into one convenient noodle! Cool

  3. Looks yummy! I shared this to my G+, do I can find tge recipe layer when I need it!

  4. This comment has been removed by the author.


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