Vegan Mushroom Lasagna Roll-Ups Recipe

Prep: 15 mins – Cook: 15 mins – Total: 30 mins


Vegan Truffle Ricotta

  • 1 Block Extra firm tofu, drained and pressed
  • 1 Tbsp. Olive oil
  • 3 Tbsp. Lemon juice
  • 2 Tbsp. Nutritional yeast
  • 2 Cloves Garlic
  • 1 tsp. Truffle oil, vegan friendly*
  • Salt and Pepper to taste

For the Lasagna Roll-ups

  • 10 oz. Mushrooms, chopped
  • 2 tsp. Olive oil
  • 4 Cloves Garlic, chopped
  • 1/2 tsp. Salt
  • 1/4 tsp. Black pepper
  • 1 Box Lasagna sheets

Vegan butter, lemon, garlic sauce

  • 1 C. Vegan butter, I used Earth Balance
  • 2 Tbsp. Lemon juice
  • 6 Cloves Garlic, chopped


  1. Preheat oven to 375 degrees.
  2. Cook lasagna sheets according to package directions for a baked pasta dish. Drain and let cool. You can toss with a little olive oil so they don’t stick together.
  3. While the pasta is cooking, in a food processor, add the drained and pressed tofu, olive oil, lemon juice, nutritional yeast, garlic and truffle oil. Then a pinch of salt and pepper. Process until fairly smooth and a ricotta like texture. Scraping down as needed. May take a minute to smooth out. Taste and adjust seasonings. Will probably need more salt. Set aside.
  4. Now saute the mushrooms, add the olive oil to a cast iron skillet and heat on high. Add the garlic and mushrooms, and saute for about 4-5 minutes reducing heat as needed, until fully cooked through and getting a little brown. Season with salt and pepper. Remove from heat.
  5. Now stir the sauteed mushrooms and garlic into the truffle ricotta.
  6. Next, taking one lasagna sheet at a time, spread a thin layer of the ricotta and mushroom mixture onto the entire lasagna sheet. Now roll-up.
  7. Spray a baking dish with non stick spray and place each lasagna roll-up into the dish. Repeat until you have used up all the ricotta and mushroom mixture. Placing each roll-up right up against the last.
  8. When ready, bake at 375 degrees for about 10 minutes or until the tops are starting to brown just a bit.
  9. While the lasagna roll-ups are baking, make the butter sauce, by just melting the vegan butter and lemon together in a small sauce pan on low, then add the garlic and saute for a minute or two until the garlic is softened.
  10. Once the lasagna roll-ups are done, pour the butter sauce over the roll-ups and serve immediately!

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Cauliflower Alfredo Spinach Artichoke Lasagna

Prep: 20 mins – Cook: 1 hr 20 mins – Total: 1 hr 40 mins


For the Cauliflower Alfredo Sauce:

  • 1 tsp olive oil
  • 3 cloves garlic chopped
  • 3 loaded cups cauliflower florets 1.5 to 2 inch pieces
  • 1/2 cup water
  • 1/2 tsp salt
  • 3/4 cup non dairy milk I used almond milk
  • 1/2 tsp onion powder
  • 1/4 tsp dry thyme
  • 1/4 tsp dry basil or a Tbsp fresh basil leaves
  • 3 Tbsp nutritional yeast
  • 2 tsp lemon juice
  • 1 Tbsp extra virgin olive oil
  • a very generous dash of black pepper
  • 1 Tbsp flour of choice omit to make gluten-free

For the Lasagna:

  • Pasta sauce or marinara sauce
  • 1 cup spinach
  • 5 to 6 artichokes finely chopped (I used canned, drain, rinse and use)
  • 1 recipe Pepita parmesan
  • No boil Lasagna noodles as needed
  • salt pepper and italian herb blend


  1. Make the Alfredo sauce:
  2. In a large pan, add oil and heat at medium heat. Add chopped garlic and cook for 2 minutes. Add the cauliflower, water and salt and cover and cook for 10 minutes or until cauliflower is tender. Cool slightly, add everything including water to a blender and blend with non dairy milk, all the spices, oil, and flour. Blend to a smooth puree. Taste and adjust salt, herbs and tang if needed.
  3. Make the Lasagna:
  4. Preheat the oven to 400 degrees F / 200ºc.
  5. Layer 3/4 -1 cup pasta sauce in the baking pan, then layer noodles. Add more sauce to preference.
  6. Then layer fresh baby spinach or use frozen(thawed), then 3/4 to 1 cup alfredo sauce.
  7. Add another layer of noodles, then pasta sauce, then add veggies of choice like mushrooms, bell peppers, zucchini, cooked lentils or veggie burger crumbles. then layer noodles, alfredo sauce , distribute chopped artichoke hearts on the sauce. Sprinkle pepita parmesan (or nutritional yeast) on the artichoke hearts.
  8. Add a layer of noodles. add a 1/3 cup water all around the edges. then a good 1-1.5 cups pasta sauce on the top layer to seal all the layers. Drizzle some alfredo sauce on the pasta sauce and add pepita parm and a spray of oil. Sprinkle a generous sprinkle of salt and black pepper and italian herb blend. I also added some pepper flakes. Add vegan cheese shreds if you like.
  9. Cover with foil, punch a few small holes and bake at 400 degrees F / 200ºc for 45 to 50 mins.
  10. Cool slightly, slice and serve hot.

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Zucchini Lasagna Recipe – Vegetarian Zucchini Lasagna – How To Make Zucchini Lasagna

Prep: 40 mins – Cook: 50 mins – Total 1 hour 30 mins


  • 2 tablespoons olive oil
  • 1 small sweet onion diced
  • 3 garlic cloves minced
  • 28 oz. – 800 g canned diced tomatoes
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • ¼ cup chopped fresh basil
  • ¾ teaspoon sea salt
  • 3 large zucchini cut into ⅛ inch strips (see notes)
  • sea salt to taste
  • 1 ½ cup part-skim ricotta
  • 1 large egg
  • ¼ cup grated parmesan
  • 16 oz. – 450 g mozzarella sliced
  • Freshly ground pepper to taste.


  1. Preheat oven to 375F / 190 C degrees. Grease a 9×13 inch pan, set aside.
  2. In a large saucepan, add olive oil over medium high heat. Sauté onion and garlic, stirring often, for 3-4 minutes or until onions begin to soften. Add tomatoes, lemon juice and zest, basil, sea salt and freshly ground pepper, to taste. Bring to a boil, then simmer for 30-35 minutes or until mixture begins to thicken.
  3. In the meantime, lay out sliced zucchini on a cutting board or surface. Salt the zucchini and set aside for 10 minutes until it starts to create moisture. Use a paper towel to dry zucchini and set aside.
  4. To parbake zucchini: lay out zucchini strips in one even layer in 9×13 dish, bake for 5-7 minutes or until it begins to soften and become tender, then set aside. Repeat in batches until all zucchini is parbaked.
  5. In a small mixing bowl, whisk together ricotta, parmesan and egg. Mix until well combined.
  6. Using the same 9×13 dish from before, begin layering lasagna: Spread about ½ cup tomato sauce evenly over the bottom, layer zucchini strips to cover, spread ½ cup ricotta mixture overtop, then layer mozzarella cheese slices. Repeat the same layers ending with mozzarella on the top layer. Sprinkle with sea salt and freshly ground pepper. Cover with foil, then bake for 30 minutes. Remove foil, drain excess liquid in your sink (making sure the lasagne don’t tip over!), bake an additional 20 minutes or until browned and bubbling. Set aside to cool for 10-15 minutes before serving.

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