If you know anything about our home, it’s that lasagna is the dish we go to when we want comfort. When we want nostalgia. When we need to have a dish that will bring everyone to the table and actually have a conversation.
We’ve made everything from classic vegan lasagna to vegan lasagna soup because we not only love the dish, but we love the flavors. Switching it up from the classic layered versions gives the same flavor and comfort vibes in a new way.
But today we’ve swapping out all the classic-ness for a new wave of comfort food. The comfort food that you make when you want to impress and have someone say, “wow, what restaurant did you get these from.”
These sweet potato lasagna rolls-ups are everything you enjoy about lasagna in a new and reimagined way and we’re so excited to share this recipe with you.
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Why You’ll Love This Dish
- Perfect New Dish for a Holiday Table – if you’re anything like us, we like switching up a dish or two at holiday meals. This is the perfect one to try out.
- Lots of Flavor – This dish has all the flavor you could want inside of it! Plus texture!
- Great for Meal Prep – it’s seriously so good for on the go. It lasts a few days in the fridge, making it perfect all week long.
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Ingredients and substitutions:
Gather Your Ingredients
- Lasagna Noodles – you want to start with uncooked lasagna noodles for this dish
- Tofu – use can use firm or extra-firm tofu in this dish. You want to stay away from silken or super firm
- Sweet Potatoes – we are using orange-flesh
- Non-dairy milk and butter
- Additional Ingredients
Full recipe amounts and instructions below in the printable recipe card.
More vegan lasagna recipes to try:
🥳 Get the Full Recipe
Sweet Potato Chili Crisp Lasagna Rolls-ups with Tofu Ricotta
Ingredients
Sweet potato filling
- About 1¼ pounds 567g orange-fleshed sweet potatoes, to yield 1½ cups (350g) roasted, mashed flesh
- 1 14-ounce/397g block firm tofu, drained and gently squeezed dry
- 3 tablespoons 15g nutritional yeast
- 1 tablespoon olive oil
- 1½ tablespoons lemon juice
- ¾ teaspoon fine sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 4 scallions thinly sliced, white and green parts separated
- 1 tablespoon vegan chili crisp including some crunchy solids
- 1 –2 tablespoons unsweetened unflavored soy milk, only if needed
Vegan Garlic béchamel
- ¼ cup 56g vegan butter
- 6 garlic cloves minced
- ¼ cup 30g all-purpose flour
- 3 cups 720ml unsweetened, unflavored soy milk
- ½ cup 120ml vegetable broth, plus more as needed
- 2 tablespoons 10g nutritional yeast
- ¾ teaspoon fine sea salt plus more to taste
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 1 teaspoon lemon juice
Pasta and finishing
- 12 regular lasagna noodles plus 2 extra in case any tear; use egg-free noodles
- ½ –¾ cup shredded vegan mozzarella
- ¼ cup 35g raw pepitas
- 2 –3 tablespoons vegan chili crisp to taste
- Reserved scallion greens from above
Instructions
- Roast the sweet potatoes. Preheat the oven to 425°F (220°C). Pierce the sweet potatoes several times with a fork and place on a parchment-lined baking sheet. Roast for 45–60 minutes, depending on their size, until completely tender and easily pierced through the center. Let cool enough to handle, then scoop the flesh into a bowl and mash until mostly smooth.
- Measure 1½ cups (350g) for the filling, reserving any extra for another use. Let cool until no longer hot. Reduce the oven temperature to 375°F (190°C).2. Cook the noodles. While the sweet potatoes roast, bring a large pot of salted water to a boil.
- Cook the noodles until flexible and just shy of fully tender, following the package timing. Drain and arrange in a single layer on lightly oiled baking sheets so they do not stick together. Let cool until comfortable to handle.
- Make the sweet potato filling. Add the tofu, nutritional yeast, olive oil, lemon juice, salt, garlic powder, and black pepper to a food processor. Pulse until creamy with a little texture, scraping down the bowl as needed.
- Transfer to a bowl and fold in the measured sweet potato, scallion whites, half the scallion greens, and 1 tablespoon chili crisp. Reserve the remaining scallion greens for serving.
- Taste and adjust the seasoning. The filling should be thick but easy to spread. If it feels stiff, fold in soy milk 1 tablespoon at a time, using only what is needed.
- Make the garlic béchamel. Melt the vegan butter in a medium saucepan over medium-low heat. Add the garlic and cook for 1 minute, stirring, until fragrant without browning.
- Whisk in the flour and cook for 1–2 minutes. Gradually whisk in the soy milk, adding a little at first to form a smooth paste, then slowly adding the rest. Whisk in the vegetable broth. Increase the heat to medium and cook for 5–7 minutes, whisking frequently, until gently bubbling
- and slightly thickened. Stir in the nutritional yeast, salt, pepper, and nutmeg. Remove from the heat and stir in the lemon juice.
- The sauce should lightly coat a spoon and pour easily. If it becomes thick, whisk in additional broth a few tablespoons at a time. Taste and adjust the salt.
- Fill and roll. Lightly grease a 9 × 13-inch broiler-safe baking dish. Spread about ¾ cup of béchamel across the bottom.
- Divide the filling evenly among 12 noodles, approximately ¼ cup per noodle. Spread into an even layer, leaving about 1 inch bare at one short end. Starting at the opposite end, gently roll each noodle toward the bare end.
- Arrange seam-side down in the dish. Spoon the remaining béchamel over and around the rolls, coating all exposed pasta edges.
- Scatter the vegan mozzarella lightly over the top of each roll, keeping the individual roll shapes visible.
- Bake until hot and bubbly. Cover with foil, tenting it slightly so it does not rest directly on the topping. Bake for 25 minutes, then uncover and bake for 10–15 minutes more, until the sauce is bubbling and the centers are hot.
- Finish under the broiler. Switch the oven to broil. Position the dish about 6–8 inches below the element and broil for approximately 1–3 minutes, checking every 30 seconds, until golden patches appear.
- Vegan mozzarella varies in browning ability; stop if the pasta edges begin to darken, even if the cheese remains pale. Let rest for 10 minutes.8. Toast the pepitas and garnish. While the rolls bake, toast the pepitas in a small dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until fragrant and beginning to pop.
- Transfer immediately to a plate. Stir the chili crisp in its jar to distribute the oil and crunchy solids. Spoon 2 tablespoons over the
- rested roll-ups, adding more to taste. Lightly scatter with toasted pepitas and the reserved scallion greens. Serve with plenty of garlic béchamel spooned around each portion.
Notes
Video
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Frequently Asked Questions:
Start by making sure to use a safe for you non-dairy butter, mozzarella cheese, and milk.
For the tofu, you can swap with pumfu or fava bean tofu.
For the flour, you can use gluten free 1 to 1 blend or chickpea flour.
For the lasagna noodles, use a gluten free alternative. They may need less cooking time.
We like serving this with a side salad and some crunchy garlic bread to make sure we get all those sauces.
Store in an air tight container in the fridge for up to 5-7 days.
When serving guests, we highly recommend making the same day. However, it is good warmed up. Let cool completely, then cover tightly and store in the fridge. Eat within 5-7 days.
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