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+ servings

Lasagna Rolls

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 8 rolls


  • 8 lasagna noodles
  • 1 16-oz block of tofu
  • 1/2 cup Treeline Garlic and Herb Cheese
  • 1 cup frozen chopped spinach thawed and drained
  • 1 16-oz jar marinara sauce
  • 1/2 cup shredded vegan mozzarella cheese
  • 1 tablespoon Italian herb seasoning
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon salt


  • Preheat oven to 375 ° F.
  • Bring large pot of water to boil. Cook lasagna noodles for 8 minutes. Remove from heat immediately and rinse with cool water. Lay individually on a cookie sheet lined with paper towels.
  • Crumble tofu into large mixing bowl. Add spinach, Treeline cheese, herbs, and spices. Mix until well combined.
  • Add about 3 tbsp. of the tofu mixture onto each lasagna noodle. Spread to create an even layer and roll securely making sure the seam side is down.
  • Pour about half of the marinara into a rectangular glass baking dish. Arrange the lasagna rolls, seam-side-down, into rows. Top with remaining sauce and sprinkle on a generous layer of vegan mozzarella cheese.
  • Bake for about 30 minutes, until sauce is gently bubbling and shredded cheese has melted.


*Tip: serve with a garden salad or a vegetable soup to complete the meal.
 Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK). Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 BaltimoreLet’s Talk Live, and Good Morning Washington.
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