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+ servings

Vegan Pasta Roll-Ups with Tofu Ricotta

5 from 1 vote
I love pasta in all its shapes, sizes, textures, and flavours! I made these pasta roll-ups with my homemade tofu ricotta and marinara sauce for a super satisfying meal to make for yourself, family, and friends! This is perfect for sharing and you can even opt to double to recipe for a bigger serving.
Prep Time 40 mins
Baking Time 40 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine Fusion, Italian
Servings 4
Calories 609 kcal


  • An oven-proof baking tray (mine was 6x9 inches)


Pasta Roll Ups

  • 12 vegan lasagne sheets - I used 3x9” ones that aren’t curly on the edges and are ‘oven ready’ (see notes)
  • Water and olive oil for cooking
  • 1 cup marinara sauce for cooking additional 1 cup for serving (homemade recipe follows)
  • 1 serving tofu ricotta (recipe follows below) or vegan ricotta of choice
  • 1/2 cup vegan cheese shreds optional
  • 1 tbsp olive oil for cooking
  • 10 slices vegan ham (optional)
  • Chopped fresh sweet basil for garnishing
  • Vegan parmesan for topping

Homemade Marinara Sauce (Makes 2 cups)

Tofu Ricotta

  • 220 g extra firm tofu , excess liquid drained, see notes
  • 1 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • 1 tsp salt or to taste
  • 1 tbsp basil pesto , optional


Marinara Sauce

  • In a blender (I use a Nutribullet) or food processor, quickly process everything until smooth. Feel free to adjust according to desired taste!

Tofu Ricotta

  • Add all the ingredients in a food processor. Process until well incorporated. Feel free to adjust flavours based on your desired taste. I added pesto to mine hence the hint of green colour!

Pasta Roll-Ups

  • Heat your oven to 350F. If using an oven toaster (I use one with temperature setting, feel free to heat it only a few minutes before cooking since it heats up fast.)
  • Heat a large pot of water over high heat with some salt and a drizzle of olive oil. The oil is essential for the lasagna not to stick to one another. Once it boils, add in the lasagna sheets. Cook the sheets until pliable or al dente. Cooking time may differ based on the type of pasta and brand used.
  • Run the pasta through cold water and leave to cool for a few minutes.
  • Add 1 cup of marinara sauce on the baking dish and spread evenly.
  • Place the lasagne sheets on a chopping board. You can do this in batches if you want more even slices. Slice vertically in the middle.
  • Spread some tofu ricotta on the sheet of pasta.
  • Place slices of ham (if using).
  • Roll the sheet of lasagne and place each piece on the baking dish.
  • Repeat this for the rest of the lasagne sheets.
  • Pour some more marinara sauce on top of the rolled pasta and drizzle with some olive oil.
  • Top with vegan cheese (if using).
  • Bake the pasta for 30-35 minutes or until the vegan cheese has melted or pasta has cooked through (it will dry up a little and absorb the marinara sauce). Top with some fresh basil and vegan parmesan (if using).
  • Enjoy while hot with some more marinara sauce!


Lasagne Noodles:
When purchasing ‘oven-ready’ lasagna noodles, I still highly recommend boiling them even if you don’t intend to roll them this way because they can still turn out very hard even if you bake them long enough.
Pressing Tofu:
To drain excess liquid from the tofu, wrap the tofu in a towel and then place a flat heavy surface on top. You can also use a tofu press. 


Serving: 1serving | Calories: 609kcal | Carbohydrates: 86g | Protein: 24g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 1817mg | Potassium: 901mg | Fiber: 7g | Sugar: 14g | Vitamin A: 641IU | Vitamin C: 18mg | Calcium: 142mg | Iron: 5mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)