Lasagne Rolls

Chickapea Lasagne noodles have arrived and oh boy are they delicious! This vegan, gluten-free recipe combines the nutritional benefits of Chickapea noodles with the best flavours of classic lasagne and the ease of roll ups. Lasagne rolls are easier to prepare, serve, store and are done faster than classic lasagne. Make a batch ahead and store them until you are ready to bake. Enjoy these rolls straight out of the oven with beautiful presentation, no need to let the dish rest after cooking.

Lasagne Rolls

  • Prep Time:  20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Course: Dinner
  • Cuisine: Italian
  • Servings: 4-6


  • 1 Package Chickapea Lasagne noodles
  • 2 Tbsp table salt (for boiling pasta)
  • 2 cups veggie ground
  • 2 Tbsp avocado oil
  • 1 yellow onions, diced
  • 3 cloves of garlic, minced
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 6 cups prepared marinara sauce
  • 1 cup vegan cream cheese
  • 1 cup vegan ricotta cheese
  • 1 Tbsp Italian seasoning
  • 2 tsp garlic powder
  • ½ tsp salt


  1. Add 2 Tbsp of avocado oil to a large pan, over medium heat
  2. When the oil is hot, add the onion and cook it for 5 minutes
  3. Add ½ tsp of salt and ½ tsp of pepper
  4. Add in the veggie ground and garlic and cook for 5 minutes, stirring to prevent sticking
  5. Pour the prepared marinara sauce into the pan and mix well
  6. Stir the sauce into the veggie ground mixture until well incorporated and hot
  7. In a large bowl mix together vegan cream cheese, vegan ricotta cheese, 1 Tbsp Italian seasoning, 2 tsp garlic powder and ½ tsp salt
  8. Preheat the oven to 375°F
  9. Coat the bottom on a 9x13 oven safe dish with 2 cups of veggie ground marinara mixture
  10. Meanwhile, working in small batches of 2-3 noodles at a time, prepare the Chickapea Lasagne noodles al dente (heat 16 cups of water in a large pot over high heat until boiling. Add 2 Tbsp of salt to the water and the 2-3 lasagne noodles. Decrease the heat to maintain a gentle boil. Stir and cook the pasta for 2.5 minutes)
  11. Lift one noodle gently out of the water at a time and place flat on a clean working surface
  12. Cover each noodle with 2 Tbsp of veggie ground marinara sauce and 1-2 Tbsp of the ricotta mixture
  13. Gently roll the lasagne noodle into a loose circle and place in the bottom of the 9x13 dish
  14. Repeat with all remaining noodles in the box until all noodles are filled and placed in the baking pan
  15. Top each roll with more veggie ground marinara, using all the remaining sauce
  16. Top each roll with the remaining vegan cheese mixture
  17. Sprinkle with Italian seasoning
  18. Cover the dish with aluminum foil
  19. Bake to lasagne rolls in the preheated oven for 40 minutes
  20. Remove from the oven and uncover
  21. Serve immediately and enjoy

 Recipe Notes:

  • Make sure to only cook a couple noodles at a time. You need to work fast enough with the noodles that they don’t become soggy or sticky. Cooking only a couple at a time was the tested approach used successfully
  • Reserve the water between batches of noodles and keep the water hot to avoid having to start new water for each batch of noodles
  • Tofutti vegan cream cheese was used in this recipe
  • Roasted garlic marinara was used as the prepared sauce in this recipe
  • Kite Hill vegan ricotta was used
  • To fill an entire 9x13 pan with rolls, 1 ½ boxes of lasagne noodles were used making 12 rolls. To make 12 rolls simply times all ingredients except the salt by 1.5