Serves 4

This vegan pinwheel lasagna is a fun twist (literally) on the classic. You roll each noodle up into a spiral stuffed with lentil walnut meat and cashew mozzarella, and bake it until the edges are crispy. You know the corner piece of lasagna that everyone fights over? This is an entire pan of corner pieces. That is what sets lasagna roll-ups apart from the rest and makes them super special.

This one seems fancier than traditional lasagna but it’s also easier in a way? It does make a lot of dishes, so there’s that. You try it and tell me what you think. The frilly noodles work best to hold everything in and crisp up just gorgeously.

Now, about the filling. It comes together fast and the recipe will stick with you for a lifetime. Sautéed mushrooms, toasted walnuts, and lentils with rosemary, thyme, and a splash of red wine make a deeply savory meat. A vegan meat recipe that utilizes familiar ingredients like mushrooms, nuts, and beans, which makes it a great recipe to feed someone who’s curious about vegan food but freaked out about weirdo ingredients. Everyone loves lentils!

Once you make the lentil walnut meat, you’re going to want to put it in everything. It’s a natural bolognese base, obviously, and it’s incredible in stuffed cabbage or shepherd’s pie. Stuff it into pierogi with some mashed potato and sautéed onions. Use it in stuffed peppers. Make a double batch and keep it in the fridge. It will never go to waste.

For the cheese, I use my Homemade Cashew Mozzarella, but store-bought vegan mozzarella works great here too. Anything that melts and gets a little stretchy is what you want.

I listed canned lentils in the recipe for ease, but well-cooked brown or green lentils work too. Another worthwhile shortcut: start with sliced mushrooms so that dicing them up is a breeze.

For this recipe, I use a deep 4-quart casserole or a wide dutch oven. You can absolutely double this vegan pinwheel lasagna if you’re feeding a crowd and have a 9×13 casserole on hand, just make it the deepest one you’ve got.

So let’s go! drown the whole thing in red sauce and bake until the edges are browned and bubbling. This is lasagna night reimagined in a fun little package.

Vegan Pinwheel Lasagna FAQ

Can I use store-bought vegan mozzarella instead of homemade? Yes. Any vegan mozzarella that melts will work. One 8-oz bag of shredded mozzarella is about the right amount. Get an extra bag though, if you want some to sprinkle over the top.

Can I use a different protein instead of lentil walnut meat? You can use store-bought vegan ground or crumbled tempeh. The lentil walnut meat is worth making though. It freezes well if you want to make a double batch. I think it’s the really fun part of this recipe!

Can I make this ahead of time? You can assemble the whole thing, cover it tightly, and refrigerate for up to a day before baking. Add a few extra minutes to the bake time since it’ll be cold. You can also make the lentil walnut meat a few days ahead and refrigerate it.

Can I freeze this? Yes. Freeze it assembled but unbaked, tightly wrapped, for up to a month. Bake from frozen at 350°F, covered with foil for the first 20 minutes, then uncovered until bubbly and browned.

My noodles keep ripping when I roll them. What am I doing wrong? Cook them just until pliable, not fully al dente. They need to be soft enough to bend without cracking. Handle them with tongs and lay them flat on parchment right away so they don’t stick together.

Can I use no-boil lasagna noodles? Not for this one. You need the noodles soft and pliable enough to roll. No-boil noodles are too stiff.

What’s a “safety noodle”? It’s an extra noodle you cook just in case one rips. Always cook a couple more than you need.

What size casserole should I use if I’m doubling it? A standard 9×13 works great! Use the deepest one you’ve got.

Vegan Pinwheel Lasagna (lasagna roll ups)

Pinwheel Lasagna with Lentil Walnut Meat

Vegan pinwheel lasagna rolled up with savory lentil walnut meat. Every edge gets crispy, it’s like an end piece for everyone!

No ratings yet

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Servings

Ingredients

For the pasta and sauce:

12 frilly lasagna noodles
2 24-oz jars marinara or equivalent homemade (1/4 cup will go into the meat)

For the lentil walnut meat:

2 tablespoons olive oil
1 yellow onion small dice
6 cloves garlic minced
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
Several dashes fresh black pepper
1 cup chopped walnuts about pea-sized or smaller
8 oz cremini mushrooms finely chopped
1/4 teaspoon salt
1/2 cup red wine
1 15-oz can lentils, drained
1/2 cup dry bread crumbs
1/4 cup marinara

For everything else:

1 8-oz bag vegan shredded mozzarella or 8 balls Homemade Vegan Mozzarella
Fresh basil or microgreens for garnish
Red pepper flakes to taste

Instructions

Start the noodles:

Bring a large pot of salted water to a boil. Set aside 1/4 cup of sauce for the meat. Add 12 lasagna noodles (two are safety noodles, in case one rips). Cook just until they are pliable enough to roll. In the meantime start the meat, paying attention to the noodles (you’ll deal with those in a minute).

Make the lentil walnut meat:

Preheat a large, heavy-bottomed skillet over medium heat. Sauté onion in the olive oil with a pinch of salt until translucent, 7 to 10 minutes. Add the garlic and sauté a minute more. Add the rosemary, thyme, red pepper flakes, oregano, black pepper, and walnuts and toss to coat, toasting the walnuts for about 3 minutes. Add the mushrooms and salt. Sauté until lightly browned, about 5 minutes. Deglaze the pan with red wine and raise heat to reduce, about 3 minutes. Add the lentils and heat through. Press them with a spatula to mash them a bit. You’re not making hummus; they should just be slightly mashed. Add breadcrumbs and marinara. Let cook for about 5 minutes, stirring often, then remove from heat and cool completely.

Prepare and assemble the lasagna:

Preheat oven to 350°F.
Drain the noodles and carefully lay them out flat on a piece of parchment, using tongs to handle. Cover with a wet kitchen towel so they don’t dry out.
Pour 3 cups of marinara into a 4-quart casserole and spread it out. Set dish aside.
Use a large rimmed baking sheet to roll the noodles. Pour about 2 cups of marinara onto the baking sheet and coat each noodle in the sauce, then lay it flat on the sheet. Spread an additional tablespoon of sauce onto the noodle. Spread about 3 tablespoons of walnut meat over that. Sprinkle with cheese. If using homemade mozz, pull it apart and dollop it.
Roll each noodle up into a spiral, then arrange upright in the casserole next to each other. If filling starts drooping, you can add additional meat, sauce, or cheese to the top once it is situated.
Bake for 30 minutes, or until edges are lightly browned. Top with fresh basil or microgreens and sprinkle with red pepper flakes.