So it’s no surprise that I’m all about creating as many variations on this theme as possible. These vegan lasagna roll-ups are the latest! They’re a fun spin on lasagna that I highly recommend trying. I’d love to say that lasagna roll-ups are easier to make than lasagna, but the effort level is about the same. (If you’re looking for something easy, check out my vegan lasagna soup.) But they do have the advantage of being way easier to serve. No slicing or worries that your lasagna will fall apart before it hits the plate. They’re also just fun! Your guests will be impressed by their cuteness just as much as they’re deliciousness! Tip: Feel free to add shredded vegan mozzarella cheese for topping your lasagna rolls. I like Violife brand. Boil your pasta and get started on your vegan ricotta mixture first. You’ll need to plan ahead and soak the cashews in water for 4 to 8 hours, then drain and rinse them. Tip: If you’re topping your lasagna rolls with vegan mozzarella shreds, add them during the last ten minutes of baking. Let the lasagna rolls sit for a few minutes in the baking dish when they come out of the oven. Dish them up, ladle on some extra sauce, and enjoy!
More Vegan Pasta Bakes
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