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Home » Italian

Vegan Spinach and Ricotta Lasagne Rolls

Published: Apr 25, 2011 · Modified: Mar 15, 2025 by Emma · This post may contain affiliate links · 3 Comments

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These Vegan Spinach and Ricotta Lasagne Rolls will keep your lasagne cravings at bay. Scroll down for the recipe.

Two Vegan Spinach Lasagne Rolls on a white plate

I love lasagne, I really do. And often I'm inclined to say if something isn't broken, don't try to fix it. But, here I am taking a classic lasagne and rolling it up (quite literally) in to something simpler.

The thing is, lasagne is really a labour of love. You need a top quality tomato ragu (slow cooked for extra flavour), a rich and creamy bechamel sauce, fresh lasagne sheets and a good stint in the oven before its ready to eat.

It creates a lot of washing up, which quite frankly I could do without. But, I really love lasagne and so over the years I've come up with a way of getting my lasagne fix on a weeknight without slaving away over a hot stove.

This recipe takes lasagne sheets and rolls them up with a spinach and ricotta filling and a tomato sauce poured over the top for all the flavours of lasagne but in a much simpler, easy dish. Sure, it's not quite the same as a proper lasagne but it will help keep those cravings at bay!

Jump to:
  • Ingredients
  • Instructions
  • Variations
  • Top Tip
  • FAQ
  • The recipe
  • Vegan Spinach and Ricotta Lasagne Rolls
  • More pasta dishes
  • More mid week meals

Ingredients

There are 3 components to these Vegan Spinach and Ricotta Lasagne Rolls, (1) the sauce, (2) the filling (3) the pasta.

The sauce ingredients are:

  • olive oil
  • white onion
  • garlic
  • passata
  • tomato puree
  • balsamic vinegar
  • mixed herbs
  • salt and pepper to taste

For the filling you will need:

  • spinach
  • vegan butter
  • vegan ricotta
  • vegan parmesan
  • nutmeg

For the topping you will need:

  • vegan mozzarella

Of course we also need pasta sheets. The good news is you have two options: the first is to use dried lasagne sheets which are usually egg-free; the second is to make your own.

Find out how to make your own vegan pasta here.

If you use dried lasagne sheets you will need to cook them first so they are able to roll. If you make your own you will be taking this recipe from good to great! The choice is yours.

Instructions

There are quite a few steps to this recipe but I promise it's worth it. The full breakdown of instructions can be found in the recipe card below.

Tomato sauce in a sauce pan
  • Step 1: Make a tomato sauce by frying onion in a little olive oil, adding garlic then passata, tomato puree, balsamic vinegar and mixed herbs and simmer for 20 minutes. Season with salt and pepper as required.
Fresh spinach wilting in a saucepan
  • Step 2: Wilt the spinach in a sauce pan with a little vegan butter.
A glass mixing bowl filled with vegan ricotta and spinach
  • Step 3: Once the spinach is cooked, squeeze out any excess moisture, roughly chop and add to the vegan ricotta and nutmeg. Stir until well combined.
On the left is a fresh lasagne sheet with spinach and vegan ricotta spread on top and on the right is the bowl of spinach and vegan ricotta
  1. Step 4: Spread the spinach and vegan ricotta mix over each lasagne sheet and then roll up.
A blue and white enamel oven tin filled with tomato sauce and rolled up lasagne sheets stuffed with spinach and vegan ricotta
  • Step 5: Assemble the dish by pouring the tomato sauce into an oven dish and placing each rolled up lasagne sheet into the sauce.
A blue and white enamel oven tin filled with tomato sauce and rolled up lasagne sheets stuffed with spinach and vegan ricotta, topped with mozzarella and baked until golden
  • Step 6: Top with the vegan mozzarella before baking in the oven for 25 minutes or until piping hot. Serve immediately.

Hint: If the mozzarella is browning too quickly cover with tinfoil while it cooks.

Vegan Spinach Lasagne Rolls in a white and blue enamel oven dish

Variations

You can add protein to this dish by adding vegan mince or lentils to the tomato sauce.

Top Tip

Squeeze the spinach between sheets of kitchen roll to really draw out the excess moisture.

FAQ

Can I reheat leftovers?

Yes! Simply cover with foil to stop the mozzarella burning and reheat for 30-45 minutes or until piping hot in the centre.

Can I freeze this recipe?

There are two methods to freezing this recipe.

Freeze in a disposable oven dish which can be chucked straight in the oven from frozen. If you do this method you'll need to cook them for 60 minutes or until they are piping hot and the cheese has melted.

Freeze each lasagne roll individually on a sheet pan then transfer into freezer bags along with some sauce. You can then pull out as many lasagne rolls as you need at any one time. To bake from frozen cook for 60 minutes or until they are piping hot and the cheese has melted.

2 Vegan Spinach Lasagne Rolls on a plate

The recipe

Vegan Spinach Lasagne Rolls in a white and blue enamel oven dish

Vegan Spinach and Ricotta Lasagne Rolls

These Vegan Spinach and Ricotta Lasagne Rolls are a quick and easy way of making lasagne without all the washing up.
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Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dinner
Cuisine Italian
Servings 4 people
Calories 769.48 kcal

Ingredients
 
 

For the sauce

  • 1 tablespoon olive oil
  • 1 white onion diced
  • 2 cloves garlic crushed
  • 750 g passata
  • 1 tablespoon tomato puree
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon mixed herbs
  • Salt and pepper to taste

For the filling

  • 400 g spinach
  • 1 tablespoon vegan butter
  • 375 g vegan ricotta
  • 50 g vegan parmesan grated
  • 1 teaspoon nutmeg grated

To assemble

  • 6 fresh vegan lasagne sheets or dried sheets that have been pre-cooked to soften them
  • 125 g vegan mozzarella

Instructions
 

  • Preheat the oven to 200°C (gas mark 6).
  • Heat the olive oil in a large pan and add the onion along with a good pinch of salt.
  • Cook the onion on a medium heat for 10 minutes until soft.
  • Add the garlic and cook for a further minute, stirring frequently to ensure the garlic doesn't catch. Add the passata, tomato puree, balsamic vinegar and mixed herbs and simmer for 20 minutes.
  • Taste and add salt and/or pepper as required.
  • At the same time, wilt the spinach in a dry pan with the vegan butter.
  • Drain any excess liquid and roughly chop before placing into a mixing bowl.
  • Add the vegan ricotta to the bowl with a the freshly-grated nutmeg and season to taste.
  • Once the tomato sauce has begun to thicken, pour it into a large oven dish.
  • Lay out each lasagne sheet and spread the spinach and vegan ricotta mix over the whole length of the sheet.
  • Roll each one up and place into the oven dish.
  • Top with the mozzarella and bake for a further 25-30 minutes until the vegan cheese is bubbling and golden.

Nutrition

Calories: 769.48kcalCarbohydrates: 76.68gProtein: 25.29gFat: 45.33gSaturated Fat: 14.91gPolyunsaturated Fat: 1.99gMonounsaturated Fat: 4.67gTrans Fat: 0.01gCholesterol: 54.49mgSodium: 1050.16mgPotassium: 1581.9mgFiber: 13.67gSugar: 14.7gVitamin A: 10699.99IUVitamin C: 52.25mgCalcium: 386.16mgIron: 10.04mg
Keyword baby spinach, balsamic vinegar, garlic, lasagne sheets, mixed herbs, nutmeg, olive oil, onion, passata, tomato puree, vegan butter, vegan mozzarella, vegan ricotta
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Xinmei @ Pudding Pie Lane says

    April 27, 2011 at 10:05 pm

    Thanks for the simple recipe, it's always annoying having to go out and bu those small nitpicky bits and as students we can't always afford it - plus we'll probably lose that jar of basil lonnngg before it's finished 🙂

    Reply
  2. heather says

    April 29, 2011 at 2:29 am

    I am making something similar this weekend!

    Reply
  3. Emmyw says

    April 30, 2011 at 1:54 pm

    Awesome heather! Please do let us know how they go and anything you do a bit differently!!!

    Reply

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Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

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