Vegan Spinach and Tofu Lasagna Roll-Ups Recipe

The components can be prepared in advance and stored in the refrigerator. This recipe takes under an hour, making it ideal for a busy weeknight or a cozy weekend dinner.

Ingredient notes and substitutions

Spinach — Frozen spinach is convenient and works well; thaw and squeeze out as much liquid as possible. Fresh chopped spinach can be used instead if preferred.

Artichokes — Use canned or jarred artichokes packed in water (not oil). Drain and chop before adding to the filling.

Milk — Any unsweetened plant milk (almond, soy, oat, rice) is fine.

Spices and herbs — Dried oregano and basil give classic Italian flavor. Season the white sauce with salt, pepper, and a small pinch of nutmeg if desired.

Tofu — Firm tofu provides a creamy white sauce and a ricotta-like texture in the filling. Drain and press the tofu to remove excess moisture. One 14–16 ounce block is used: half for the white sauce and half for the filling.

Marinara sauce — Homemade or store-bought marinara both work; check labels to ensure the store-bought option is dairy-free.

Pasta — Use lasagna noodles; gluten-free lasagna noodles can be substituted if needed.

Make the white sauce: Blend the white sauce ingredients (tofu, plant milk, garlic, mirin or rice vinegar, onion powder, arrowroot or cornstarch, salt, pepper, and nutmeg) until smooth. This can be done while the noodles cook.

Prepare the filling: In a large bowl, combine thawed, drained spinach, chopped artichoke hearts, the remaining pressed tofu, dried oregano, dried basil, salt, and one cup of the white sauce. Mix until evenly combined.

Cook the noodles: Boil the lasagna noodles according to package instructions until just al dente — flexible enough to roll but still slightly firm. Drain and lay them flat on a clean surface in batches.

Assemble: Spread about 2 to 3 tablespoons of filling along each noodle, leaving about an inch at the ends. Roll each noodle gently to avoid squeezing the filling out.

Pour about one cup of marinara into the bottom of an 8 x 11 baking dish. Arrange the lasagna roll ups side by side in the dish.

Top the rolls with the remaining marinara and drizzle the remaining white sauce over the top.

Bake at 350°F (175°C) for about 30 minutes, until heated through. Serve immediately.

How to serve

Serve the lasagna roll ups with a sprinkle of vegan Parmesan and fresh chopped parsley or basil. Pair with a side salad, garlic green beans, or vegan garlic bread for a complete meal.

Storage and freezing

Prep ahead: The filling keeps covered in the refrigerator for 2–3 days. You can also assemble the entire pan and refrigerate overnight before baking.

Refrigerator: Store leftovers in an airtight container for 4–5 days.

Freezer: After baking and cooling, wrap the whole pan or individual portions tightly in plastic wrap and foil. Freeze for 2–3 months.

Reheat: Thaw overnight in the refrigerator, then reheat in a 350°F oven for 30–40 minutes until warmed through.

Lasagna roll ups contain the same components as traditional lasagna but are assembled by spreading filling on individual lasagna noodles and rolling them up instead of layering them.

Yes. Chop fresh spinach and stir it into the filling. If using fresh, briefly sauté or blanch and squeeze out excess liquid for the best texture.

Absolutely. Try vegan ground meat, mushrooms, cooked lentils, pesto, or other vegetable mixtures in place of the spinach-artichoke filling.

I hope you love this recipe! If you try it, please rate and leave a comment in the recipe card with your feedback. For more family-friendly plant-based recipes, consider exploring the author’s cookbook or other recipe collections.