Best Vegan Lasagna Roll
Servings: 11 rolls
Ingredients
Italian Cauliflower-Walnut Crumble
- 3 cups cauliflower florets (small cauliflower)
- 2 cups walnuts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1-3 tsp oregano
- 1 tsp thyme
- hot pepper flakes
Marinara Sauce Recipe
- 4 cups marinara sauce (homemade or store-bought)
Quick & Easy Cashew Sauce
- 1 cup cashews
- ¾ cup hot water
- 2-4 cloves garlic
- salt
Garlicky Spinach Layer
- 6-7 cups fresh spinach or 2 boxes frozen spinach
- 2 cloves garlic, chopped
- 1 tsp olive oil (optional)
Cheese and Garnish
- ½ round mozza cheese (I used Miyokos), grated
- 2-3 tbsp flat Italian parsley, chopped
- fresh basil, ribbons (optional)
- 1 tbsp red pepper flakes
- 9-12 pasta noodles, cooked
Instructions
Cauliflower-Walnut Crumble
- Preheat oven to 400º F. Cover a baking sheet with parchment paper.
- Place all ingredients in food processor and pulse a few times until the mixture is evenly 'ground'. Don't overprocess them, there should be texture.
- Spread crumbles evenly on prepared baking sheet and bake for 20-30 minutes. Stirring after 15 minutes (the edges brown more quickly).
- Remove from oven and set aside.
Rich Red Marinara Sauce Recipe
- Make my easy, homemade marinara sauce recipe or use your favorite store brand. You'll need ~3 ½ - 4 cups.
Cashew Cream Sauce
- If you have a high-speed blender (like a Vitamix), boil water and pour ½ cup over cashews in the jug of your blender. Then add remaining ingredients (garlic and salt) and blend until smooth. Add remaining water for a looser sauce.
- If you do not have a high-speed blender, let the cashews sit in boiling hot water for 30 minutes or cool water for 2 hours to soften and hydrate them. Drain, rinse and use as above.
Spinach Layer
- If using frozen spinach, thaw and squeeze out excess water first.
- Heat the olive oil in a pan, add garlic and saute on medium low until lightly golden.
- Place all spinach (fresh or thawed) in the pan over medium heat stirring until it wilts and is warm.
- Add S&P and hot pepper flakes to taste.
- Use a splash of water in the pan if oil-free.
Assembling the Vegan Lasagna Rolls
- Preheat oven to 400º F
- Cook lasagna noodles as per package directions. Drain and pat dry.
- Pro Tip: to keep the pasta from curling, lay them flat, add a light sprinkle of water or a wet towel to prevent them from drying out.
- Spoon a cup of marinara sauce into the bottom of an 8x8 baking dish (or similar).
- Lay one cooked noodle on your work surface, spread cashew cream the full length of the noodle, cover with cauliflower-walnut crumble.
- Add a layer of garlicky spinach and then roll up.
- Place each roll (ruffled side up) into the prepared baking dish.
- Smooth a thick layer of marinara sauce over the tops, letting it ooze between and around the rolls as well.
- Add a pile of grated vegan mozzarella cheese on top.
- I like Miyokos mozza* but use whichever brand you enjoy!Side Note: I used half the 226 gram round of Miyokos mozza. It grated into a nice big pile!
- Serve with additional warm marinara, chopped parsley/basil, and red pepper flakes.
Notes
Prepare the lasagna noodles as per package directions. Drain the noodles. Keep them flat and covered while you are working so they don't dry out or curl up. Pat dry before filling them.
The rich red marinara sauce recipe is super delicious and doesn't take long to make. It's a pretty big batch so the rest of the sauce can be frozen for future recipes.
If you'd like to venture out and try other flavors of cashew cream in this recipe, please check out my Sauce Page.
Leftover lasagna rolls will store in the fridge for several days and still be delicious. They can also be frozen with good success. Just thaw and warm in the oven when ready to eat.
The cauli crumble, marinara, cashew cream can all be made a couple days in advance and stored in the fridge until ready to assemble.