Lasagna Roll-Ups

vegan lasagna rollups with almond ricotta

Lasagna Roll-Ups

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Recipe by Sagen Jackson Course: DinnerCuisine: ItalianDifficulty: Easy


Prep time


Cooking time





Easy and delicious lasagna roll ups – perfect as a snack or light meal option.


  • 1 package lasagna noodles, cooked

  • 1 cup lentils, cooked

  • 1 jar spaghetti sauce

  • 1/2 onion, chopped

  • 1 tsp cayenne pepper

  • 1 Tbsp brown sugar

  • 2 Tbsp parsley, chopped

  • 2 Tbsp olive oil

  • 1 Tbsp salt

  • 1 tsp pepper

  • Almond Ricotta
  • 2 cups slivered almonds

  • 3 tsp nutritional yeast

  • 2 Tbsp lemon juice

  • 1/2 tsp kosher salt

  • 1/2 tsp minced garlic

  • 3/4 cup water


  • Boil noodles according to package directions and set aside
  • Heat olive oil over medium heat. Add cooked lentils, salt, pepper, and onions to the saute pan and allow to saute for 5 minutes.
  • Add spaghetti sauce and brown sugar and stir. Lower heat to medium-low and allow the sauce to simmer for 10 – 15 minutes.
  • Once sauce has simmered, allow cooling for 5 minutes. Then take the noodles and lay them flat onto a baking sheet. Spread about 1 – 2 heaping Tbsp of the almond ricotta onto each noodle. Now spread about the same amount of sauce on top of the almond ricotta and sprinkle with the chopped parsley.
  • Once all the toppings have been added gently roll the lasagna until you have a lasagna roll. Check out the picture below.
  • From here you have two options: (1) Dip in the remaining sauce and enjoy or (2) Add some of the sauce to small baking pan. Then add the lasagna rolls, top with remaining sauce and bake in oven on 350 for 10 – 15 minutes. It’s really just your preference.
  • Enjoy!

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