Vegan Lasagna Roll Ups
Crispy Vegan Lasagna Roll Ups filled with creamy vegan ricotta, tomato sauce, and melty vegan cheese, coated in seasoned breadcrumbs and fried until golden.
Ingredients
For the Lasagna Rolls:
- 8 lasagna sheets
- 3.5 oz vegan ricotta cheese 100g
- ⅓ cup tomato sauce or marinara 80 ml
- 8 tablespoons shredded vegan cheese
For the Coating:
- 1 cup plant milk 240 ml, unsweetened
- 1 cup all-purpose flour 120g
- 2 cups breadcrumbs 110g
- 1 tablespoon Italian seasoning
- 1 tablespoon nutritional yeast
- 2 teaspoons smoked paprika powder
- neutral oil for frying, e.g. canola oil
To Serve, Optional
- marinara sauce warm
- fresh basil or parsley
- vegan parmesan grated
Instructions
Prepare the Lasagna Rolls
- Bring a large pot of salted water to a boil. Cook the lasagna sheets until just tender and flexible, taking care not to overcook them.
- Drain and briefly rinse the pasta with cold water. Lay the sheets flat on a clean work surface so they don’t stick together.
- Spread each lasagna sheet with a thin layer of vegan ricotta, followed by tomato sauce and about 1 tablespoon shredded vegan cheese. Leave a small border around the edges.
- Roll each lasagna sheet up fairly tightly without squeezing the filling out.
- Arrange the rolls on a tray in a single layer and freeze for 45 minutes, until firm but not completely frozen.
Prepare the Coating
- Add the plant milk, flour, and breadcrumbs to three separate shallow bowls.
- Stir the Italian seasoning, nutritional yeast, and paprika into the breadcrumbs.
- Dip each chilled lasagna roll into the plant milk, then flour, then plant milk again, and finally the seasoned breadcrumbs. Press the breadcrumbs gently onto the surface so the roll is evenly coated.
Fry the Lasagna Rolls
- Add enough neutral oil to a large skillet to generously cover the base and heat over medium to medium-high heat.
- Working in batches, fry the lasagna rolls until golden and crisp on all sides, turning carefully as needed.
- Transfer to a wire rack or paper-towel-lined plate to drain briefly.
- Serve hot with marinara sauce, fresh herbs, and vegan parmesan if desired.
Notes
- Don’t overcook the pasta: The lasagna sheets should be flexible enough to roll but still hold their shape. Very soft pasta is more likely to tear.
- Don’t overfill: Keep the layers of ricotta, tomato sauce, and cheese relatively thin so the rolls are easy to close and less likely to leak during cooking.
- Freezing: The 45-minute freeze firms up the filling and helps the rolls hold together while you coat and fry them. They don’t need to be frozen completely solid.
- Gluten-free: Use gluten-free lasagna sheets, gluten-free all-purpose flour, and gluten-free breadcrumbs.
- Baking option: Lightly spray the breaded rolls with oil and bake at 390°F (200°C) until golden and crisp, turning halfway through.
- Air fryer option: Spray lightly with oil and air fry at 390°F (200°C) in a single layer until crisp and golden, turning halfway through.
- Storage: Store leftover cooked rolls in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in the oven or air fryer until piping hot and crisp. Microwaving works for reheating but will soften the breadcrumb coating.