Skillet Lasagna Roll-Ups with Vegan Ricotta (Dairy Free!)

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Skillet Lasagna Roll-Ups with Vegan Ricotta (Dairy Free!)
Skillet Lasagna Roll-Ups with Vegan Ricotta (Dairy Free!)

Yield: 8 servings | Prep time: 30 minutes |

Cook time: 20 minutes | Total time: 50 minutes

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Tired of boring old lasagna? Try these vegan skillet lasagna roll-ups instead! This is a great recipe for those of you who don't have an oven at home (or are staying in an Airbnb with only a hot plate like me).


The vegan ricotta cheese is creamy, savory, and so close to the real thing I even fooled my non-vegan boyfriend. These are also much easier and faster to make than baking an entire dish of lasagna in the oven. Top them off with some Follow Your Heart mozzarella cheese and you've got yourself a comforting, delicious, fool-the-non-vegans-in-your-family dinner!


Lasagna Ingredients:

  • 1 box (16oz) of lasagna noodles

  • 1 jar (24oz) of good tomato sauce

  • 1/2 cup of dairy-free mozzarella cheese (I use the Follow Your Heart brand)

  • Fresh basil leaves for topping

Ricotta Ingredients:

  • 1 block (16oz) of extra firm tofu

  • 4 tbsp extra virgin olive oil

  • 2 tbsp nutritional yeast

  • 2 tsp garlic powder

  • 2 tsp dried oregano

  • 2 tsp dried basil

Directions:

  • In a large skillet, pour a thin layer of the pasta sauce into the pan. Do not heat (set aside for now).

  • Boil a large pot of water on the stove and cook the lasagna noodles according to the instructions on the box.

  • While the noodles are cooking, make the vegan ricotta. Recipe instructions can be found here.

  • Once the noodles are fully cooked, remove them from the pot and lay them flat on a dry kitchen towel. Pat the noodles dry.

  • Take one noodle and place it on a clean countertop or cutting board to work on.

  • Spread a thin layer of the vegan ricotta on the noodle, followed by a tiny line of red sauce.

  • Starting at the end closest to you, roll the lasagna noodle into a log.

  • Place the rolled lasagna into the skillet with the tomato sauce.

  • Repeat with the rest of your noodles, fitting them all into the skillet.

  • Pour the remaining jar of tomato sauce on top of the lasagna rolls.

  • Top the lasagna rolls with a layer of dairy-free cheese.

  • Cover the skillet, then place on the stove and heat over medium.

  • Heat until the top layer of cheese is melted, and the lasagna rolls are heated through.

  • Once warmed, remove from heat and let it cool for a few minutes.

  • Serve with a side of garlic bread and/or salad!

Tips and Tricks:

  • This recipe can also be made in the oven. Follow the same directions, but instead of using a skillet, simply use a 9x13 glass dish. Heat your oven to 350° F and bake uncovered for 5-10 minutes until the top layer of cheese is melted.

  • This recipe freezes well. I like to freeze 2-rolls at a time in portioned containers. You can either microwave for 4-5 minutes or bake in a 350° F oven for 15-20 minutes until warmed through.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 2 rolls (yields about 16 rolls, so 8 servings)

  • Calories: 414

  • Total Fat: 14g

  • Carbs: 53g

  • Protein: 15g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.


Tag me on Instagram @veganrecipsandvibes

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