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vegan lasagna alfredo roll ups

Vegan Lasagna Alfredo Roll Ups

Vegan Lasagna Alfredo Roll Ups make a great meal for lunch or dinner. Make this Italian dish without meat for a healthy vegan appetizer or snack.
5 from 1 vote
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Main Course
Cuisine Italian
Servings 6
Calories 310 kcal


  • 6 lasagna sheets vegan
  • 2 tablespoons olive oil
  • ¾ cup soy flakes soaked in hot water and drained
  • 1 teaspoon turmeric powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste

for the alfredo sauce

  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 1 ⅓ cup coconut milk full fat
  • 1 teaspoon dijon mustard
  • Salt and pepper to taste
  • Freshly chopped parsley for garnish


  • First, in a large pot with salted boiling water cook your lasagna sheets for about 2-3 minutes just until tender.
  • Drain them and rinse them with cold water to prevent them from sticking.
  • In a nonstick frying pan over medium heat cook the soy flakes with all the spices for about 5-7 minutes.
  • In another frying pan over medium heat warm the olive oil and cook the flour for 2 minutes.
  • Pour in the coconut milk and dijon mustard and season with salt and pepper to taste.
  • Whisk until combined and thick sauce forms and set aside.
  • Add some of the soy filling into the precooked lasagna sheets and cut them in half.
  • Arrange the lasagna roll-ups in an already greased with olive oil small casserole pan and drizzle on top the vegan alfredo sauce.
  • Bake in an already heated oven at 350 F or 180 C degrees for about 10-15 minutes and serve with freshly chopped parsley.


Calories: 310kcalCarbohydrates: 27gProtein: 6gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 22mgPotassium: 228mgFiber: 1gSugar: 1gVitamin A: 53IUVitamin C: 1mgCalcium: 33mgIron: 3mg
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