The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Vegan Spinach Lasagna Rollups with Herbed Cashew Ricotta
Facebook Tweet Google+ Pinterest Email More Sharing Options

Vegan Spinach Lasagna Rollups with Herbed Cashew Ricotta

Prep Time: 1 Hour

Cook Time: 30 Minutes

Who doesn't love lasagna? Tangy, creamy, and as hearty as it is heartwarming, this crowd-pleasure's gone all kinds of vegan. And even the most fervent dairy lovers won't miss it, with this easy and healthful version. This cashew-created cheese has a major Wow effect, with a similar texture to goat cheese. It's the perfect creamy spread to give your lasagna layers both sticking power and incredible flavor. The pesto goes a long way to mingle perfectly with the lasagna, earthy mushrooms, and zucchini. And making this dish in serving-size ready rollups makes it easy and appealing.

Lasagna Rollups:

  • 1 package lasagna noodles (Great GF options are available these days!)
  • 4 cups of your favorite red pasta sauce
  • 1 jar or 1 cup pesto
  • 3 medium zucchini
  • 6 cups cooked spinach, drained, cooled, removed of excess water
  • 4 cups cooked crimini mushrooms
  1. Prepare Herbed Cashew Ricotta and refrigerate (see below).
  2. Cook lasagna noodles until they are tender but not mushy, according to package instructions. Be sure to stir frequently but gently, to prevent tearing.
  3. While noodles cook, slice zucchini into thin (1/4 inch) strips. Toss in grape seed or other high-heat oil and roast in a 420 degree oven for about 7 minutes. Remove & set aside. Reduce oven temperature to 400 degrees for your lasagna rollups.
  4. Saute mushrooms until done. Add in uncooked spinach when nearly done, but keep in a separate part of the pan. You'll want the spinach to remain separate for easy draining and removal of excess water. Allow to cook down around your mushrooms. 
  5. When noodles are done, drain and cool slightly. If using GF noodles, be sure to rinse them in cold water for improved texture.
  6. With your fingers, tear your cooled, drained spinach and stir it into your Cashew Ricotta mixture.
  7. Lay your noodles flat on a cutting board or other clean, flat surface. Layer with approximately two teaspoons of red sauce, followed by a teaspoon or two of pesto, your Cashew Ricotta mixture, zucchini strips, and mushrooms. 
  8. Roll up noodles and place side by side in a glass cooking pan.
  9. Cover your rollups in the remainder of your red pasta sauce.
  10. Cover glass baking dish with aluminum foil to prevent drying while in the oven.
  11. Bake your rollups for 30 minutes in your 400 degree oven and allow to cool for approximately 10 minutes before serving.

For the Herbed Cashew Ricotta:

  • 2 cups raw cashews, soaked overnight
  • 1/2 cup canola oil
  • 1/2 cup lemon juice
  • 2 1/2 teaspoons salt
  • 4 tablespoons water
  • 2 teaspoons chopped dried oregano, parsley, or basil
  • 2 teaspoons coarsely ground black pepper or cracked black peppercorns or
  1. Blend cashews, oil, lemon juice, and water in blender or food processor for five minutes.
  2. Add in seasonings. Mix well. Continue to season to taste.
  3. Refrigerate at least one hour before using.



*Image courtesy Flickr creative commons.




Healthy Snacks Delivered Monthly
  1. Julie Sinclair
    Julie Sinclair
    Oh my this looks so good. I have to try this one soon. Thank you so much for sharing this wonderful recipe of yours. I am going to try this next weekend for my family.
  2. Carla Carcheri
    Wow what to say but: "Vegan Spinach Lasagna Rollups with Herbed Cashew Ricotta" - look amazing
  3. Cathy Foley
    Carla you have that one right it does look amazing and a must try recipe
  4. Jessica Sierra
    This looks so yummy I have to try it soon. Thank you so much great post
  5. Zoe Watson
    Oh my how yummy this looks and I can almost taste it. I plan on making this tonight for dinner. Can't wait
  6. Jen
    Looks amazing - anyone tried it with something other than zucchini? (can't digest them)
    1. Support
      Hey Jen-- we'd recommend subbing in eggplant! Happy cooking!
      1. Jen
        Thanks - I will!
  7. Athoyjaman
    Best 4 Homemade Moisturizing Face masks & skin care.
  8. aapound
    I'm looking forward to trying this! One thought: Please be careful about listing typically non-vegan ingredients without explaining how to make them vegan (or where to buy vegan versions). You include ready-made pesto, here, which almost always contains cheese unless made from scratch or bought in a specialty store.


Connect with The Flaming Vegan

Sign Up to Vote!

10 second sign-up with Facebook or Google

Already a member? Log in to vote.