The Vegan Eggplant Lasagna Rolls are the perfect comfort food. Made with vegan ricotta, marinara, eggplant (or lasagna noodles), tomato, and of course LOVE – not to mention, it is a great alternative to your regular lasagna dish. You can never go wrong with lasagna…

A few years ago a whipped up an easy recipe for lasagna rolls that were so very yummy and I couldn’t help but crave them as one of my go-to comfort foods. The only problem? They were not vegan. You can definitely enjoy the original dish as a vegetarian comfort food, but I decided to revamp the recipe to make it vegan-friendly AND even gluten free if you opt for the eggplant version!

I created THIS super easy alternative to ricotta which will be the main component in this dish – replacing the cheese and egg. You will also need tomato, lasagna noodles, eggplant, and a good appetite. When baking up the final product, I decided to use both lasagna noodles and eggplant in order to make sure that both came out delicious before sharing the recipe with you! I devoured these, especially the eggplant style. I mentioned before that I love eggplant parm pasta and really wanted these lasagna rolls to work out – they didn’t disappoint.

Let’s get to the recipe for Vegan Eggplant Lasagna Rolls!

Print Vegan Eggplant Lasagna Rolls Ingredients 2 Eggplant

2 batches Vegan Tofu Ricotta (recipe link below)

1-2 cups Marinara Sauce depending on your love for sauce

Thinly Sliced Tomatoes

Lasagna Noodles optional

Dried basil Instructions Preheat oven to 350F. If using lasagna noodles, boil water and cook according to directions on box.

Slice eggplant, salt lightly and allow to sit for 10 minutes to remove excess water. Blot with paper towel.

LIGHTLY oil and bake eggplant slices in oven for 10-15 minutes.

Once eggplant slices (or lasagna noodles) are prepared, spread tofu ricotta mixture onto noodle/eggplant and top with tomato. Sprinkle basil and roll noodles/eggplant.

Spread sauce onto the bottom of an 11x7" baking dish. Place rolls seam-side down into dish.

Top with extra sauce and any extra ricotta.

Bake at 350F for 25-30 minutes.



Check out recipe for the VEGAN TOFU RICOTTA. I promise it is super simple to make! 🙂 All you need is tofu, lemon juice, garlic, nutritional yeast, oregano, salt and pep, oil, and a blender.

Viola! You’ve got yourself a dish of vegan and possibly gluten free goodness. YUM!!!

Hope you enjoy these lasagna rolls as much as I do! 🙂

<3