Morning made simple

These lasagna roll-ups are a fun twist on the classic Italian-inspired comfort dish made with a quick two-ingredient lentil bolognese and three-ingredient dairy-free cheese filling. Only 10 minutes to prep for the most flavor-packed, delicious, comforting vegan dinner recipe!


  • 9 gluten free vegan lasagna noodles, cooked to package instructions (use regular lasagna noodles if not gluten free)
  • 2 cups cooked lentils
  • 24 oz marinara sauce
  • 3 garlic cloves, minced
  • 1 tablespoon cooking oil or vegan butter
  • 16 ounces Forager Project Cashewmilk Yogurt
  • 2 cups vegan Parmesan, plus more for garnish
  • 1 teaspoon sea salt, or to taste for red sauce
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon dried Italian seasoning
  • 1/4 cup fresh parsley, chopped 


  • Preheat the oven to 375º F. 
  • Lay the 12 individual noodles on a parchment lined baking sheet and set aside.
  • In a large pot, saute the garlic in the vegan butter until lightly browned on medium heat. Add in the marinara sauce and lentils, and cook on medium-low heat until combined.
  • Spoon about ⅓ cup of the lentil marinara into a 9x13” casserole dish and spread evenly onto the bottom of the dish. Set aside.
  • In a bowl, mix together the yogurt, vegan cheese, sea salt, black pepper, and italian seasoning. 
  • Spread about 2-3 tbsp of the mixture onto each lasagna noodle, followed by 2-3 tbsp of the lentil marinara mixture. Roll up the lasagna noodle to form a roll and place it into the casserole dish. Repeat for the remaining noodles.
  • Top the lasagna roll ups with any extra lentil marinara sauce and vegan cheese to cover. 
  • Cover the casserole dish with tin foil, and bake covered for 40 minutes. Then uncover the dish, and bake for 2-3 minutes on broil.
  • Serve warm, and top with fresh parsley.
Vegan Lasagne Roll-Up made with lentils.