June 6, 2014

Green Lasagna Rolls

by IsaChandra

Makes 10 rolls
Total time: 1 hour 15 minutes
Active time: 45 minutes

It’s basil season! And spinach season! And, well, let’s just say it’s lasagna roll season, too.

These make a great appetizer if you’re doing a little summer entertaining, or a filling entree if you prefer. Tofu ricotta is elevated with the addition of some Pumpkin Seed Pesto. The mellow flavor of pumpkin seeds really lets the basil shine. The sautéed spinach is really really garlicky, as is the pesto, so this makes the perfect date night meal.

What I really love, besides how flavorful these are, is the texture. Baking the rolls makes the noodles soft but still toothsome, with little crunchy bits on the edges. Smothered in cashew cream and pesto and finished off with a scattering of additional pumpkin seeds, these lasagna rolls will fulfill even the most wild fantasies: creamy, crunchy, velvety, chewy, and hearty all at once. Yes, there are a few components here, but none are too difficult to pull off and also LASAGNA ROLLS.

Serve with Caesar Salad to round out the meal!

PS This is my first blogpost using only iPhone photos, so take a deep breath with me. Sorry $2000 camera, this is just easier. Since I’m not an aspiring photographer, I’m not ashamed to admit that adjusting lighting and apertures and editing in Photoshop is just too labor intensive for me these days. A few adjustments in VSCO cam, a button to upload to Flickr, and my work is done here. You get the picture. Har har.

Recipe Notes

~You don’t need all of the lasagna noodles called for, but go ahead and boil the whole package to account for some breakage. Saute the leftovers and broken ones for dinner the next night.

~The amount of ricotta made is just enough to fill the rolls, so go easy with the taste testing and don’t overfill the rolls, or you might not get ten out of the deal.

~I put the pesto in a little plastic bag with a hole cut out of the corner to pipe it nicely over the rolls. Then just spread it a bit with a spoon and it’s real pretty like.

~I make the white sauce before the pesto to cut down on cleaning a little bit. You can pour the white sauce out and then just rinse the blender without having to do a major cleaning, since who cares if a little bit of cashew cream ends up in your pesto.

12 oz lasagna noodles

For the white sauce:
1 cup cashews, soaked for at least 2 hours
1/2 cup water
2 teaspoons cornstarch
1/2 teaspoon salt

For the pesto:
2 cloves garlic
3 cups fresh basil, loosely packed
1/2 cup pepitas (shelled pumpkin seeds), plus extra for garnish
1/3 cup olive oil
2 tablespoons nutritional yeast flakes
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Several dashes fresh black pepper

For the ricotta:
1 14 oz extra firm tofu, crumbled
1/4 cup pesto
2 tablespoons nutritional yeast
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt

For the spinach:
2 tablespoons olive oil
6 cloves garlic, minced
10 oz baby spinach

Make the noodles:
Bring a big pot of salted water to boil and cook the noodles al dente, stirring occasionally to make sure they don’t stick together. If they seem to be, use metal tongs to gently peel them apart. Once cooked, drain them in a colander and run them under plenty of cold water to make sure they stop cooking and don’t stick together.

Make the white sauce:
Drain cashews. In a blender, combine all ingredients and blend until completely smooth. This could take 1 to 5 minutes depending on your blender. Scrape down the sides of the blender with a rubber spatula every minute or so to make sure you get everything. Set aside.

Make the pesto:
Place garlic cloves in a blender and pulse a bit to chop. Add basil, pumpkin seeds, olive oil, nutritional yeast, lemon juice salt and pepper and blend. It should still have some texure and not be completely smooth. Thin with a few tablespoons of water to get it into a spreadable consistency.

Make the ricotta:
In a medium mixing bowl, mash tofu with your hands or an avocado masher, until it resembles ricotta cheese. Mix in pesto, nutritional yeast, olive oil, lemon juice and salt until well combined. Set aside.

Make the spinach:
Preheat a large heavy bottomed skillet (preferably cast iron) over medium low heat. Add the olive oil and garlic and saute until fragrant, about 30 seconds. Add spinach and cook, stirring often, until wilted, about 3 minutes. Set aside.

Assemble and bake:
Preheat oven to 350 F. Lightly grease a 9×13 inch casserole dish with olive oil.

Spread 3 tablespoons of ricotta mixture evenly over each lasagna noodle, leaving a little room around the side edges and 1/2 inch at each end.

Scatter about 3 tablespoons of spinach mixture over the ricotta. Starting at the bottom end, roll noodle up and place, seam side down, in the casserole dish. Continue with all remaining noodles. Pour the white sauce over the rolls in thick ribbons.

Bake for 20 to 25 minutes, until edges are lightly browned and white sauce is thickened. If after 25 minutes the rolls are not browning but the edges are crispy, place under a broiler on low heat for a minute or two, keeping a very close eye so that they don’t burn.

Remove from oven and smother on remaining pesto. Garnish with additional pumpkin seeds and serve!

  • June 6, 2014 at 2:11 am: Kate

    The iPhone photos look great! Sorry the lasagna rolls ruined your day, but they seem perfect for a weekend dinner, where I’m sure they’ll make mine.

  • June 6, 2014 at 2:12 am: Xin

    These look amaaaazing! I’m sorry they ruined your day, but new food porn from you always makes mine. Thanks! <3

  • June 6, 2014 at 2:30 am: Pam Kohll

    Isa! we met at whole foods in Omaha! Im from boulder… now living in NYC…will make this, looks so good, on gluten free noodles. keep these yummy recipes coming! XO

  • June 6, 2014 at 2:50 am: Desirae

    Can’t wait to make these. Going to be my husbands Father’s Day dinner treat. Thanks Isa!

  • June 6, 2014 at 3:50 am: FoodFeud

    YOU ARE A BUSY LADY don’t worry about those photos – these look nicer than the ones I take with my camera. Also I would eat this.

  • June 6, 2014 at 4:34 am: Dana S

    These look super delicious and I can’t wait to make them! The person who I’m going to feed these to has a nut allergy. What’s a good sub for the cashews? Thanks!! (so excited about putting these in my face)

  • June 6, 2014 at 6:33 am: Danielle

    Dana, perhaps you could try making a vegan bechamel sauce to replace the cashew-based sauce. This recipe looks interesting and is nut-free if you substitute the almond milk with soy milk: http://www.veganricha.com/2013/03/lasagna-bechamel-with-sweet-potato-and.html

    I can’t wait to try this recipe, it looks delicious! Unfortunately it’s winter here so it may be a little more difficult for me to procure basil but I’m quite determined. :-)

  • June 6, 2014 at 6:47 am: Sarojini

    These looks amazing- what a great idea; I would prefer making these to regular lasagne. Good to see you are still posting recipes here despite the new restaurant- and those pictures are fine- beter than I would take with any camera :)

  • June 6, 2014 at 9:09 am: Anek

    Oh my that looks awesome! I will make it with rucola pesto instead of basil, I have an overabundance of rucola in the garden.

  • June 6, 2014 at 2:46 pm: Kaysha Comfort

    This looks so amazingly delicious and healthy! Thank you for sharing!

  • June 6, 2014 at 3:04 pm: Allison N.

    love u

    • June 6, 2014 at 5:49 pm: IsaChandra

      love u sis.

  • June 6, 2014 at 3:14 pm: Alli

    How much pesto goes into the ricotta? Thanks!

    • June 6, 2014 at 5:49 pm: IsaChandra

      1/4 cup, it’s right there in the recipe!

  • June 6, 2014 at 6:49 pm: KateT

    I don’t do soy, and feel like I miss out on so many of these lovely “tofu-cheese” recipes. Any recommendations? More cashew cream? Or almonds?

  • June 6, 2014 at 6:58 pm: Maaike

    If you serve it as an entree (with a ceasar salad on the side), will 10 rolls be enough to feed 4 hungry vegans?

  • June 6, 2014 at 8:46 pm: Hollie

    GIRL. You the best.

  • June 7, 2014 at 1:25 am: Kris

    What a gorgeous dish (great photos, btw)! Can’t wait to try this. Thanks for sharing the recipe.

  • June 7, 2014 at 6:14 pm: Eileen

    These rolls sound so delicious! I heart cashew cheese, but I haven’t done nearly enough with cashew creams or sauces (like, as in, none ever), so I’m excited to try this out.

  • June 8, 2014 at 1:47 am: caralyn @ glutenfreehappytummy

    what a gorgeous dish!

  • June 8, 2014 at 2:48 pm: Jojo

    These look awesome Isa, I want to make the pesto and slather it on everything!

    • June 9, 2014 at 12:16 am: IsaChandra

      Do it, girl!

  • June 9, 2014 at 12:53 am: Jason K

    Made these tonight and they were DELICIOUS! Thanks Isa!

  • June 9, 2014 at 3:01 pm: Heidi

    I made this yesterday and it was AWESOME. It made me cry tears of joy that someone out there understands me and the food I like to eat. The pesto recipe will be my go-to pesto recipe from now on. All the pieces came together quickly for me with a Vitamix while I was boiling the noodles. I LOVE YOU.

  • June 9, 2014 at 5:00 pm: Heather Hicks

    I just love that I never have to look anywhere beyond your website/books for my weekly meal plans (and I know it will turn out DELISH because it always does!)

  • June 9, 2014 at 10:34 pm: Corrin Radd

    Made this for diner today. yummy.

  • June 11, 2014 at 3:56 am: Sandi

    Pics are great! What’s a VSCO cam?

    • June 11, 2014 at 4:32 am: IsaChandra

      It’s an editing ap!

  • June 11, 2014 at 5:34 pm: Kellie

    Once baked, could these be frozen? Looks great and can’t wait to try it.

  • June 11, 2014 at 7:32 pm: Lisa

    This looks so delicious and do not worry about the pics they are great. Will have to try this. Thanks!

  • June 11, 2014 at 7:39 pm: Alicia@ eco friendly homemaking

    Oh my goodness this looks so delicious! I am excited to try these rolls this week and am so glad to have discovered your blog!!

  • June 13, 2014 at 11:53 pm: Keren (Just One More Spoon)

    Wow! This looks delicious! A bit of an effort but I think it’d be an impressive main dish. Can’t wait to try make this!

  • June 14, 2014 at 11:53 am: Clara

    I tried it out last week and I was really disappointed. I followed the recipe step by step but the result was not convincing in taste or texture. Just look at the filling… 10 oz of spinach and 14 oz of tofu, and not a single grain of salt, or a drop of soy sauce, or anything similar to create some taste. I followed the recipe and didn’t add any salt, although I already had a bad feeling about this, but my trust in the recipe prevailed and I hoped it would turn out well in the end.
    But… I ditched more than half the lasagna, because I just couldn’t convince myself to eat this. What a waste of beautiful ingredients. :(

    • July 2, 2014 at 5:30 pm: IsaChandra

      There is salt in every element of the recipe so…well, that’s all.

  • June 15, 2014 at 1:25 am: Katie Fucito

    I made these for dinner tonight and they were fantastic! I don’t get why the previous comment said there was no salt in the recipe? Because there is…?

  • June 16, 2014 at 9:40 am: claire

    made them last night and they were absolutely fantastic! I didn’t have pumpkin seeds so used pine seeds instead. I don’t really understand one of the last comments regarding the missing salt…

  • June 16, 2014 at 7:53 pm: Emily

    I made this last night and am so happy I did. Very tasty! My noodles stuck together in the boil, so the rolls weren’t nearly as neat and pretty, but it was delicious all the same. Thanks Isa

  • June 17, 2014 at 4:03 am: Sharon

    I made these on the weekend and they were absolutely fantastic! I added some chopped kalamata olives to the tofu-cotta, and it was delish. Thank you thank you thank you Isa!

  • June 17, 2014 at 10:32 am: Kate S.

    I made these last weekend and they were just as good as they look! There is a bit of prep involved for each separate element, but like any lasagna, once you start putting the pieces together, it’s ready in a flash! I put them together in the morning and then stuck the pan in the refrigerator and pulled it out an hour before baking. I also baked the pesto stripes and the pepitas for about 10 minutes at the end rather than putting them on cool. Delicious!!!

  • June 17, 2014 at 4:42 pm: Bonnie

    These are fantastic! Made these Sunday and automatically in the new rotation for us. Can you say “leftover heaven”? Isa you are a genius

  • June 17, 2014 at 5:01 pm: Jennifer N

    This is a new favorite and will now be a regularly occurring meal! Extremely happy with the results and it was actually quite fun to make!

  • June 20, 2014 at 12:34 am: Natalie

    I love this recipe! It crubs my craving for cheesy delicious italian food.

  • June 20, 2014 at 4:44 pm: Rosanna

    These were amazing!!! I actually made them into a lasagna as I had so much pasta which came out perfectly and unbroken and I wanted to use it all so I layered the pasta, pesto, spinach and cheesy white sauce twice over and then topped with the white sauce.
    I served with a spicy arrabiata. It was a HUGE hot with my hubby!!!!

  • June 20, 2014 at 8:26 pm: trueffelsau

    I made it and it was just great, or like we say in Germany “der Hammer” :-)
    Just creamy, tasty and filling!

  • June 22, 2014 at 2:17 am: Michelle

    I made this the other night as a small lasagna (after two failed attempts with boiling the noodles and keeping them in one piece), and it was delicious. The pesto really makes the dish, and the pepitas added a nice crunch. ( I did add a little cashew cream in between each layer.) My non-veg eight year old loved it–this is going into rotation. Thank you!

  • June 23, 2014 at 6:42 pm: HappyForks

    Wow. This dish shows us that we can replace every meal by vegan’s version. Great alternative for classic lasagna.

  • June 24, 2014 at 12:00 am: Randi (laughfrodisiac)

    I made the 3 components but used it for polenta lasagna. Omg, best pesto, ricotta, and cashew cream ever. Can’t wait to make it as intended, and every other way possible. New fave!

  • June 24, 2014 at 12:58 pm: Kate

    Oh my. Made these for dinner last night and they are heaven in a baking dish. The only thing I added was to caramelize some onions with the spinach, just because I love onions, but otherwise followed the recipe exactly. So so yummy. Isa and the PPK are for realz. Thanks for another great one. Please never stop creating recipes.

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  • June 26, 2014 at 6:25 am: Geneva

    Isa, It Looks Great & I love your recipes. Also I’ve prepared my own blog but not gone live yet one reason is that I thought I needed a professional camera but I’ve learnt make the best of what you”ve got, this has INSPIRED me.

  • June 27, 2014 at 1:01 am: Jessica

    I made these exactly as the recipe says! They are perfect and so delicious. Even better the next day! Thank you Isa!!

  • June 29, 2014 at 10:14 pm: Laura

    I made this recipe last night for my husband and myself – and my husband is a die-hard carnivore and does not like tofu. He absolutely LOVED it! He just asked if he could take the leftovers for lunch at work tomorrow! This was so flavorful and yummy! It will definitely be on heavy rotation in our house! Thanks!

  • June 30, 2014 at 11:20 am: evab

    I’m wondering why don’t you use canneloni pasta? Rolling up lasagne noodles sounds a little messy…

  • June 30, 2014 at 9:55 pm: Julie

    I made these yesterday with great results! Pesto is the besto! I used whole wheat lasagna noodles, however, because that’s how I “roll”. Delicious!

  • July 1, 2014 at 3:02 am: Sam

    Oh maaan I made these yesterday and I’ve just had the last bite of leftovers – so, so, so good. I couldn’t be bothered with cashews, so I substituted a standard bechamel sauce (earth balance, flour, soy milk) instead, did the job. I LOVE the basil pesto, will definitely make that more often. *garlic burps*

  • July 7, 2014 at 8:28 pm: Kristin

    These are delicious! And perfect for the basil coming in from our CSA farm share. I actually blend the spinach right into the ricotta mixture to avoid texture issues with my daughter and, admittedly, me!

  • July 8, 2014 at 2:53 am: Rachel

    Good grief and a half, I just made this for dinner and it is absolutely phenomenal. I cannot believe there isn’t cheese in there somewhere! It tastes just like decadent cheese-laden lasagna. Also subbed brown rice noodles with no issue whatsoever. Thank you for such a delicious recipe!

  • July 9, 2014 at 1:49 am: Lindsay

    yum, this dish look so good!

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  • July 9, 2014 at 8:30 pm: shauna

    these are excellent! and so pretty!

  • July 11, 2014 at 3:10 pm: jaime

    Hey Isa,
    can I prep all the fillings the day before say Sunday, roll em up on Monday to bake?

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  • July 13, 2014 at 2:54 am: Michelle

    I love anything with pesto so will definitely have to give this a try. And your photos look fabulous :) (I tend to use my tablet now more than my expensive camera as it also is easier and takes great photos without all the messing around with the settings :)

  • July 14, 2014 at 7:23 pm: Helen

    Hi Isa,
    By 1 14oz, you mean 14oz and not 1lb 14oz… I hope?

  • July 15, 2014 at 2:22 am: Courtney

    My husband and I recently switched to being vegan in hopes to cure some health problems that I was having. He had a hard time sticking to it because he felt restricted, and I could not find support for our new lifestyle (although the stores were filled with Gluten Free books!). I was nervous about this recipe because I could not imagine tofu as Ricotta, but OH MY WORD!!!! This has totally changed my mind about tofu, and his about being Vegan in general!
    The flavors are incredibly rich and the pesto and cashew sauce are to die for. If we could have this every day, we would!
    LOOOOOOOVE it!!!
    Thank you- truly.

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  • July 16, 2014 at 4:52 pm: Joleanna Ann

    Dana: I am allergic to cashews also and substitute blanched almonds (almonds without the skin; you can use with the skin but it will effect the color of your dish) I soak and blend them just like cashews in all of Isa’s recipes and it turns out amazing!! The only difference is almonds are slightly less fatty butterery taste (silent cry) but the texture is spot on so I don’t miss the cashews. Havnt made these rolls yet but I use almonds to substitute cashews in pie, vegan cheese and cheese sauce, dressings ect and it has worked every time. I have heard that macadamia nuts are a great substitute also but alas they are more costly and I am perpetually broke :)

  • July 16, 2014 at 11:52 pm: Steve D

    My family loved these. I’m going to make them again next week!

  • July 17, 2014 at 1:01 am: Susan

    I’ve now made these twice in 4 days. I didn’t have spinach tonight so used the beet greens I got from the farm today. So good. Our family loves you, Isa!

  • July 19, 2014 at 12:59 am: Ami@NaiveCookCooks

    These look so delicious and loving that cashew based sauce!

  • July 19, 2014 at 3:09 pm: Karen

    I love that the pesto uses pumpkin seeds instead of the very high priced pine nuts. The recipe looks great and easy. I love the addition of blended, soaked cashews to recipes. I’ve been looking for a recipe like this.

  • July 20, 2014 at 3:37 am: Peace Love Kale

    Mmmm, I absolutely love basil! I love how versatile lasagne recipes can be.

  • July 24, 2014 at 3:00 am: beetbeat

    Just served this tonight. Replaced spinach with beet greens (separated from the beets I used in your beet burger recipe;). As a lacto-ovo veggie, I have to say that I much prefer this to conventional veggie lasagna- which doesn’t interest me much to begin with. This is a dish with generous flavours that I will feel confident to serve to omnivore friends and family. Thank-you Isa.

  • July 24, 2014 at 2:21 pm: Eileen

    This is a great recipe, and I especially appreciated the advice of using the same blender but making the white sauce first. As said, it is garlicky. And yummy! I never have luck with lasagna noodles, so I used cannelloni, which I slit open then rolled back up. Next time, I might add some cayenne to give it a little more oomph.

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  • July 30, 2014 at 12:45 am: Sheila

    Absolutely phenomenal recipe. Definitely worth that little extra time under the broiler to get the brown+crunch. And, worth using fresh spinach. The whole family loved it – from 2 years old on up to 44 years old. Until now, I’ve always regretted taking 2.5 hours to make a dish…because it never turns out as good as I hoped. Not this one – it was BETTER than I expected. Thanks for making me feel like I can cook great food. Wow!

  • July 30, 2014 at 5:21 am: Anna_PMorgan.

    What a wonderful end result; a brilliant appetizer :) It looks yummy, delicious and colorful. I am definitely going to prepare this for the coming weekend. Thanks for a wonderful suggestion and also for sharing the recipe..Loved it!

  • July 30, 2014 at 4:44 pm: Jen Savran Kelly

    The most exciting vegan lasagna recipe I’ve ever seen! Can’t wait to try it.

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  • August 1, 2014 at 3:59 pm: Nancy Lavoie

    I made this recipe yesterday for my daughter and boyfriend and they both loved it. While I was making it, of course I snitched bits of it to taste and I have to say that my daughter is very lucky that I gave it to her, it was that delicious. I am making it for my husband and myself today. It was really easy to make, it doesn’t need any additions, the flavors were spot on. I just wanted you to know that I have been cooking for over fifty years, the last ten have been focused on vegan foods.
    I have found that if I follow your recipes exactly, the end result will always be amazing. You are very gifted to be able to put together so many recipes and have such success. So with that said, I went out and bought all of your cookbooks since I was so impressed and I have already made quite a few recipes out of your books. I haven’t had to change any of your recipes. I am a very busy woman with a lot of responsibilities and appreciate the fact that you have made my life so much easier knowing that I can turn to you for something different and tasty. My daughter is learning along with me that cooking can actually be fun and relaxing when you know that the end result will be so good. Thank you Isa for all of your hard work.

  • August 1, 2014 at 11:43 pm: Tracey Christianson

    Yum, friggin yum. I made these and was bowled over! Slight variation in that I added a splash of white wine to the sauce and used Swiss chard in place of spinach. I love this website .

  • August 3, 2014 at 3:38 pm: Nancy Lavoie

    I would like to make an additional comment from my August 1st entry about the delicious green lasagna rolls. I did make the rolls again for myself this time allowing for leftovers. I heated the rolls in the microwave and found that they tasted a bit bland after two days of sitting in the fridge. I drizzled some extra virgin olive oil over the rolls along with a sprinkle of salt and to my surprise all of the flavors were renewed and they tasted like they were fresh from the oven. I love this recipe.
    Thank you.

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  • August 5, 2014 at 9:20 pm: Barbara

    I’m going to make this this weekend and wondered if left overs would freeze well. FYI the pictures look wonderful:)

  • August 5, 2014 at 9:50 pm: Miriam

    Total success in Cambridge UK tonight – deeeeelicious! Going to make it again at the weekend for my mother in Wales. Clean tasting green and vibrant – yum yum Thank you

  • August 6, 2014 at 5:20 am: SHELLEY

    I made this today and they are delicious, the crunchy pepitas are nice for texture. Thank you!

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    I tried this using swiss chard from my garden, really deiicious! Keep up the good work, ICM!!

  • August 18, 2014 at 9:28 am: Vitopure

    I made these. They were fabulous and healthy!!

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  • August 20, 2014 at 12:53 pm: Joffrey

    You are fantastic and I’ve been meaning to tell you so for ages! I’ve enjoyed Vegan with a Vengeance for years and made many of your recipes (favs being homemade seitan and peppers, the pumpkin muffins, and my favorite meal- roasted winter vegetables w. garlicky kale). I want to purchase your newest book soon and continue re-creating your delicious meals. This in particular looks fantastic and I really want to make it this weekend. In the long amounts of time I’ve spent on your site, I’ve noticed how thorough and patient you are in responding to folks. You give thoughtful answers and you just seem all around kick ass. Thank you!

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  • August 21, 2014 at 11:18 am: Roger Hewitt

    Hi Isa,
    Absolutely LOVE your postings & your books!!
    I wished I knew you lived in Omaha when we were living in Sioux Falls SD. We are so drawn to Omaha such a fun city!
    Is it possible to leave or substitute the tofu? We do not have SOY in our diets.

    Thank you!!!

  • August 21, 2014 at 7:04 pm: dawn

    you are amazing…thank you for all the goodness you share!

  • August 22, 2014 at 5:19 pm: Jay

    These are beyond delicious! My son and i made them. They’re really pretty easy. The whole family loved them. My non-vegan son was bummed when he looked for the left-overs the next day, only to discover that his brother had beat him to them!

  • August 24, 2014 at 10:07 pm: Jotham

    Also made this today, SUPER! thanks a lot! used whole-wheat lasagna and worked out great.

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  • August 27, 2014 at 8:34 pm: D

    Fabulous recipe! I was feeling ambitious so I made the pasta from scratch too. Best vegan pesto I’ve had!

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    This recipe is a family favorite that I’ve already made several times. I have yet to make into rolls though because lasagna noodles always fall apart on me. instead, I’ve integrated the spinach into the filling and then used large pasta shells. Tonight I’m using manicotti shells. Fabulously delicious.

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    These were so very delicious, I have already made them twice. But the second time I made it, I laid it out like old-fashioned lasagna. It seemed drier, and maybe that is why Isa rolled them. I plan to try adding a little bit of tomato sauce next time to make it a little goopier. Everyone I have made this for has loved it!

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    How would kale work instead of spinach.. any ideas?

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  • November 19, 2014 at 7:53 pm: Ralph

    Made this last weekend… AWESOME!!!

  • November 24, 2014 at 3:20 am: Joyce

    Isa Does It again! (next cookbook?) Made this tonight. I already had a batch of vegan pesto in the fridge, and I had kale on hand instead of spinach. Used whole grain noodles, which broke up in an almost comical way while boiling, so I layered the ingredients like a traditional lasagna. My goodness, this was amazing. Taking leftovers to lunch at work tomorrow. Make. This. Dish.

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    I’m lazy. Can I use the no-boil lasagna and turn this into a layered lasagna?

  • December 18, 2014 at 8:44 pm: Lilah

    Hi Isa,

    I made these rolls last week and they were absolutely delish. Do you think it would be possible to add red sauce inside the rolls? I was adding it on the side before. I’m hoping to make these as the vegan option for Christmas dinner! But I’d love to incorporate the tomato somehow. Would on top be better? I love your website and have made so many of your recipes. Thanks so much!

  • December 23, 2014 at 7:07 pm: Emilie

    these looks so nice and amazing. I’m busy with Christmas celebrations, I will try this after Christmas, may be for my New year dinner.

  • December 26, 2014 at 2:05 am: Melodie

    Amazing. I used pine nuts in the place of the pumpkin seeds.

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    This looks so super delicious – I love your “ricotta” so inventive!

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    My husband and I made this last night and it was AMAZING!!! We haven’t tried cashew sauce before and we are now addicted. Thank you for this recipe – we love it! Oh! We added portobello mushrooms to the spinach mixture – very, very good!

  • March 8, 2015 at 3:55 am: Valerie

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    Excellent recipe, my husband made this it was to die for.

  • April 8, 2015 at 5:37 pm: Sara

    We’ve had this several times…only did rolls the first time made it as a lasagna thereafter (because I have a toddler and a lasagna is just faster!) We all love this dish and every time I make it I’m surprised at the fullness of the flavors with the simple ingredients. Definitely a winner in our house!

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    I hardly ever leave comments on blogs. BUT. I just have to this time. I first encountered this recipe through a friend. He chose this to cook as dinner for that night. It has since become a go-to recipe for me and by far my favorite lasagna of all time. Not to mention everyone who has had it (mostly meat eaters!) falls in love with it as well. Best. Lasagna. Ever. EVER.

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  • May 4, 2015 at 2:34 am: Addie

    Just made these and wow! Totally impressed my dinner guests AND the 5 year old gave it 10 thumbs up (if you can imagine that) and the 1 year old probably ate half a roll all on her own! Thank you for such a wonderful recipe- it will definitely be a repeat in this household!

  • May 9, 2015 at 12:36 am: Julie

    These were more work than I’m used to (lazy vegan), but I ate this every night for dinner for the entire work week and NEVER ONCE got tired of it, so it’s obviously way worth it. soooooo delicious. going to try it as a regular lasagna instead of rolls next time! thank you thank you!

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    These are by far the most delicious thing I’ve eaten in awhile! Will definitely be making these again! Thank you:)

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    Wow, I am not a Vegan, but if my meals turn out like this I might just jump on board!

  • July 11, 2015 at 8:55 pm: Nicole Rae

    I just made these for dinner last night. They were divine and oh so dreamy… thanks for the recipe Isa!

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  • July 27, 2015 at 10:34 pm: SW

    These were fairly easy to make. I did have trouble with my noodles so I think next time manicotti or cannelloni shells. i added a bit of nutmeg to the cream sauce for little extra flavor.

  • July 29, 2015 at 3:34 pm: Ellen Scott

    Your photos look great. It make me rush to make the dish right after I finish my comment. I like rolled food more exactly cooking with some things related to rolling or wrapping. Love the way the food is rolled and love the ingredient being rolled inside as well. Hope mine will be as great as yours. I’m gonna share when it’s made.

  • July 31, 2015 at 10:09 am: ChrisD

    These look fantastic-iPhone or not. Can’t wait to try them this weekend!

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  • August 16, 2015 at 5:24 pm: Sarah

    I’m new to Vegan cooking and this was very tasty. Only change I would make is to have more spinach. It made a LOT for just a two person household. Time to take some to neighbors. :) Thanks for the recipe.

  • August 22, 2015 at 1:02 am: michi

    yummm!!!!!!! the photos are great and made my mouth water ! i want to make this tonight for my freinds, how long did it take you to make and cook ?

  • August 24, 2015 at 1:47 am: Davie

    Are the cashews raw or boiled?

  • August 24, 2015 at 1:47 am: Davie

    Are the cashews raw or boiled?

  • September 15, 2015 at 3:36 pm: Sara Smiles

    I made it this last night and it was amazing!!! Thanks Isa!!

  • October 11, 2015 at 2:45 am: Miriam

    Delicious!!! I would have no qualms serving these even to non-vegan friends.

  • October 15, 2015 at 4:48 pm: Heath

    I made this for an annual vegan thanksgiving (where vegans & non vegans partake) and this was a hit! So easy too, as I made the sauces and fillings the day before. Well done Isa, this is rich and so satisfying! (That cashew white sauce, so simple & so good).

  • October 18, 2015 at 2:28 pm: Sue KG

    Fantastic! My non-vegan guests could not figure out how this was “dairy-free”. “But the ricotta…but the cream sauce…whaaaat???” We will make this many more times.

  • November 10, 2015 at 7:39 am: Zoe

    These were easy to prep and super tasty, but OMG were they horrendous to roll and then tediously place into the baking pan. By the last one I was so frustrated that I just scooped up what was left of it and mushed it into the pan. haha

  • November 18, 2015 at 7:26 am: Katelyn Bermeo

    This looks so amazingly delicious and healthy! Thank you for sharing!

  • December 2, 2015 at 8:23 pm: Susan

    Isa, could all the components be made ahead of time and assembled on the day of? Thanks and this recipe looks awesome.

  • December 11, 2015 at 2:32 pm: Vee

    Holy YUM! Finally made this last night. Husband FREAKED OUT, they were so good. I only had a ten oz pack of brown rice lasagna which worked well except one corner of the dish wasn’t rolls, more like tofu ricotta and broken noodles kinda thrown in there. Masked that corner with white sauce anyway, so you couldn’t even notice. I’m sure this one is going into weekly rotation now…

  • December 11, 2015 at 2:32 pm: Pippa Clark

    I love lasagna and this one looks very delicious! I’m going to try your recipe, thanks for sharing it!

  • December 23, 2015 at 11:17 pm: lucy

    These look super delicious and I can’t wait to make them! The person who I’m going to feed these to has a nut allergy. These look amaaaazing! I’m sorry they ruined your day, but new food porn from you always makes mine. Thanks!

  • December 23, 2015 at 11:23 pm: damilare Bakare

    These look super delicious and I can’t wait to make them! The person who I’m going to feed these to has a nut allergy. The iPhone photos look great! Sorry the lasagna rolls ruined your day, but they seem perfect for a weekend dinner,

  • December 28, 2015 at 12:10 pm: Mikkel Magnuson

    Amazing delicious recipe !Surely I will try this in the weekend.Shall I will try this with Rucola pesto instead of basil as i have not found basil around my surrounding. Please reply.

  • January 5, 2016 at 11:17 am: Mikkel Magnuson

    Hello Isha Chamdra! this looks scrumptious. This is new for me and I am eager to try this divine and healthy recipe. I made my mind now this will be my coming weekends menu item. Thanks for sharing new recipe.

  • January 7, 2016 at 2:20 am: David Zoyza

    Lasagna Rolls look super delicious and I can’t wait to make them! The person who I’m going to feed these to has a nut allergy.

  • January 20, 2016 at 2:48 am: Roana

    OUTSTANDING! You are amazing!

  • January 20, 2016 at 7:11 am: Renato C. Gunn

    Clear, informative, simple. Love your post!

  • January 22, 2016 at 8:29 am: Rita

    simple and crisp. just amazing. thanks for sharing it.

  • January 25, 2016 at 7:24 am: Kajal

    The iPhone photos look great! Sorry the lasagna rolls ruined your day, but they seem perfect for a weekend dinner, where I’m sure they’ll make mine.

  • January 29, 2016 at 1:05 pm: PaulaW

    This will be my first attempt ever to make anything like this!!! I am so excited to try this and shgare with my best friend and her family!! Will let you know how it goes!

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    It looks nasty. I keep seeing the post about a miraculous weight loss drink but when I click it I get these food recipes. So what’s the big deal?

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    I like picture.

  • February 28, 2016 at 3:49 am: Muhammad

    These look super delicious and I can’t wait to make them!

  • February 29, 2016 at 5:40 pm: Bonita

    Yummmmo. ..can’t hardly wait to try it….

  • March 11, 2016 at 5:13 pm: Gunseli

    I tried this greaat recipe a few weeks ago, it was just as if we have imagined, thanks a lot! I used pine nuts instead of pumpkin seeds and I highly recommend it!

  • March 16, 2016 at 1:11 pm: Rasmus Andersson

    Looks really really nice. Good job.

  • March 21, 2016 at 11:17 am: Malin Andersson

    Green lasagna roll is one of my favorite. I love this dish because it is very spicy and yummy. Thanks for sharing the recipe.

  • March 23, 2016 at 10:18 am: Aline

    These simply looks amazing! Thank you:)

  • March 25, 2016 at 3:52 pm: Jen@Home

    They do look very delicious. I will have to give them a try and see how they are. I really enjoy spinach so. I often make green juice with it. http://homeandhealthwithjen.blogspot.com/2016/02/the-right-juicer-for-juicing.html

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  • April 8, 2016 at 9:07 pm: A. E.

    for the measurements I will always suggest to adjust them with your own taste and requirements. Excellent recipe and this sounds like something I will try out on my private chef site.

  • April 14, 2016 at 11:04 pm: Dana

    I don’t eat cashews what can I substitute them with?

  • April 21, 2016 at 10:27 pm: Ewenementshoes

    Looks delicious

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  • May 19, 2016 at 2:15 pm: Marisa

    I made this for my non vegan cousins and now I have a this reputation as greatest cook ever. They are in awe of me.

  • May 23, 2016 at 8:39 am: Vegan Heaven

    Oh, these look absolutely amazing, Isa!! I seriously can’t wait to give them a try as soon as possible. :-) I often use vegan basil ricotta for pinwheels (http://veganheaven.org/recipe/vegan-basil-ricotta-pinwheels/ ) and I also make it with tofu but I usually add some soaked cashews. I brought these to a party a couple of weeks ago and people didn’t even realize they were vegan. :D

  • June 29, 2016 at 3:42 pm: Knowledge Idea

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  • July 16, 2016 at 12:39 am: chantal

    That recipe was freaking amazing!!!! We all loved it including my non-vegan hubby and son-in-law. Way to go Isa…..love love all your great recipes….thanks for all the great work and especially for sharing with all of us..keep up the great job! :) From Canada with love….

  • July 29, 2016 at 1:06 pm: Jenny Brooks

    This recipe look so healthy, I’ll cook it for dinner tonight. Thank you very much for the share.

  • July 29, 2016 at 4:42 pm: collagencomplete

    I love anything with pesto so will definitely have to give this a try. And your photos look fabulous :

  • July 29, 2016 at 4:47 pm: collagencomplete

    Oh my goodness this looks so delicious! I am excited to try these rolls this week and am so glad to have discovered your blog..

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  • August 12, 2016 at 9:35 am: Carol Smith

    This looks so amazing, wow thanks!

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  • August 18, 2016 at 1:10 am: Loreg

    Buenisimo que rico este tipo de comidas la verdad me encanta muchas gracias por compartir esta receta, saludos!!

  • August 26, 2016 at 7:06 pm: Linda Brown

    I’m lucky that I found your site. I just can’t express how much I liked this recipe of yours. The green lasagna rolls look out of this world. Sure they will taste the same. I must give it a try. Great job, IsaChandra! Cheers!

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  • September 17, 2016 at 3:53 pm: Ellem

    I’ve made this recipe many times. Here’s how I’ve adapted it. 1) There isn’t enough spinach in the original recipe for my tastes, but with a package of sauteed creminis in the mix, the filling is enough for the entire batch. 2) I double the cashew cream. I want a lot of sauce. 3) The white sauce gets rather crusty in the oven, so I make it thin, heat it gently on the stove (stir often–it will clump), and pour it over the lasagna once it’s out of the oven. 4) Jumbo shells are a nice change. Again, I don’t put the white sauce on until after the bake. Then I put a four dollops of cashew cream on a plate, nestle a shell on each dollop, and pipe some pesto over all. It’s an attractive presentation.