Dairy-Free Lasagna Rolls

Transform your weeknight dinners with these irresistibly creamy and comforting Dairy-Free Lasagna Rolls! Perfect for those avoiding dairy, this plant-based twist on a classic Italian favorite features tender lasagna noodles rolled around a luscious homemade ricotta made from blended cashews, lemon juice, and nutritional yeast. Sautéed onions, mushrooms, and spinach add hearty texture and earthy flavor, while a generous layer of marinara sauce ties everything together with zesty warmth. Baked until bubbly and garnished with fresh basil, these lasagna rolls are not only dairy-free but also packed with protein and vibrant vegetables. Quick to prepare and oven-ready in just 20 minutes, this recipe is ideal for cozy dinners, meal prep, or impressing guests with a wholesome dish that's as satisfying as it is delicious.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 pieces Lasagna noodles
• 1.5 cups Cashews
• 2 tablespoons Lemon juice
• 0.25 cup Nutritional yeast
• 0.5 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 1 cup Mushrooms, finely chopped
• 2 cups Spinach, fresh or frozen (thawed and drained)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 cups Marinara sauce
• 0.25 cup Fresh basil, chopped

Directions

Step 1

Begin by soaking the cashews in hot water for at least 15 minutes. This will help soften them for blending.

Step 2

While the cashews are soaking, bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and set aside on a towel to prevent sticking.

Step 3

Preheat your oven to 375°F (190°C).

Step 4

Drain the cashews and place them in a food processor with lemon juice, nutritional yeast, garlic powder, and a pinch of salt. Blend until smooth and creamy to create your dairy-free ricotta.

Step 5

In a skillet over medium heat, warm the olive oil, then add the chopped onion and cook until translucent, about 5 minutes.

Step 6

Stir in the mushrooms and cook until they are soft and most of the moisture has evaporated, about 5 minutes. Add the spinach and cook until wilted or warmed through if using frozen, about 2 more minutes.

Step 7

Remove the skillet from heat and add the cashew ricotta mixture to the pan, combining everything thoroughly. Season with salt and black pepper to taste.

Step 8

Spread 1/2 cup of the marinara sauce in the bottom of a 9x13 inch baking dish.

Step 9

Lay a cooked lasagna noodle flat and spread about 1/4 cup of the filling mixture along its length. Roll the noodle up tightly and place it seam-side down in the dish. Repeat with the remaining noodles and filling.

Step 10

Pour the remaining marinara sauce over the lasagna rolls, covering them well.

Step 11

Bake in the preheated oven for 25 minutes, until heated through and the sauce is bubbling.

Step 12

Garnish with fresh basil before serving. Serve hot.

Nutrition Facts

Serving size	(2142.9g)

Amount per serving	% Daily Value*
Calories	3410.3

Total Fat 140.2g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 17.9g
Cholesterol 0mg	0%
Sodium 3575.7mg	0%
Total Carbohydrate 458.6g	0%
Dietary Fiber 41.5g	0%
Total Sugars 51.0g
Protein 112.9g	0%

Vitamin D 14IU	0%
Calcium 792.5mg	0%
Iron 42.4mg	0%
Potassium 4852.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.6%

Protein: 12.7%

Carbs: 51.7%