Irresistible Vegan Lasagna Rolls on New Day New Chef

We’re rolling out the fun on New Day New Chef with vegan lasagna rolls layered with creamy tofu ricotta, charred zucchini, and crunchy panko, all finished with a drizzle of fresh basil pesto.

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Lasagna is one of the ultimate comfort foods, and on New Day New Chef, it gets a delicious plant-based makeover. Chef MJ Gertin is back to show us how to make an easy take on lasagna with these vegan lasagna rolls layered with pesto and plenty of flavor. It’s a recipe that turns comfort food into something fun, modern, plant-based, and perfect for lunch or dinner any night of the week.

A Twist on a Classic

Instead of the traditional layered casserole, this dish reimagines lasagna as individual roll-ups. Sheets of pasta are filled with dairy-free ricotta, strips of zucchini, and a hint of seasoning before being rolled into spirals. Each roll is its own little bundle of flavor, making the dish lighter, easier to serve, and just as comforting as the original.

Making Ricotta Without Dairy

The filling begins with a creamy, homemade ricotta that skips the cheese entirely. Tofu forms the base, blended with almonds for richness. Fresh lemon juice and white wine vinegar add tang, nutritional yeast provides cheesy depth, and garlic, onion powder, plus sun-dried tomatoes round out the flavor. The result is smooth, savory, and satisfying—ricotta reimagined in a way that’s completely dairy-free.

Rolling Up the Flavor

Once the noodles are cooked and cooled, the ricotta is spread in a thin layer. A few strips of zucchini are placed on top for freshness, then each noodle is rolled up tightly, almost like making sushi. Arranged together in a baking dish, the rolls look as beautiful as they taste—elegant enough for company, but easy enough for a weeknight meal.

The finishing touch makes these lasagna rolls unforgettable. After brushing them with olive oil and sprinkling with panko breadcrumbs, they’re quickly charred with a blowtorch. The fire adds a smoky aroma and golden crust that takes the dish to another level. Don’t have a torch? A few minutes under the broiler works just as well, giving you the same crisp, irresistible finish.

To serve, the rolls are topped with fresh basil pesto and a dusting of finely grated walnuts for crunch. The combination of creamy filling, tender noodles, smoky char, and vibrant pesto makes each bite layered and exciting. It’s a dish that balances comfort with creativity, showing that vegan food can be both familiar and surprising at the same time.

Comfort and Creativity Rolled Into One

These lasagna rolls highlight everything great about plant-based cooking. They’re hearty without being heavy, protein-packed thanks to the tofu and almonds, and completely free of dairy and cholesterol. The zucchini keeps them light and colorful, while the pesto adds a fresh touch. It’s a recipe that satisfies cravings for comfort food while delivering all the benefits of a vegan diet.

More from New Day New Chef

If you enjoyed this vegan lasagna rolls recipe, there are plenty more dishes waiting for you on New Day New Chef. Across all seasons, the show features chefs bringing their creativity and passion to plant-based cooking. Each episode is filled with recipes that are easy to follow, fun to make, and guaranteed to impress at the table.

Watch vegan ricotta lasagna rolls with pesto come to life on New Day New Chef, streaming now on UNCHAINEDTV. And don’t miss all seasons of New Day New Chef for fun, delicious, and creative vegan recipes you can make at home.

Print Recipe

Vegan Ricotta Lasagna Zucchini Rolls with Basil Pesto - New Day New Chef Lite

A fun, bite-sized twist on lasagna featuring a creamy tofu ricotta, charred zucchini, and crunchy panko, finished with fresh basil pesto. 100% vegan, colorful, and bursting with flavor!

Course: Main Course

Cuisine: Italian

Keyword: basil pesto, lasagna, lasagna rolls, new day new chef, pesto, UNCHAINEDTV, vegan

Servings: 6 Servings

Ingredients

For the Vegan Ricotta Filling

• ½ block firm tofu pressed
• ¼ cup sliced almonds optional, omit if nut-free
• 3 tbsp fresh lemon juice about 1 medium lemon
• 2-3 sun-dried tomatoes in oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp nutritional yeast
• ½ tsp salt adjust to taste
• 1 tsp white wine vinegar

For the Rolls

• 6-8 lasagna noodles vegan, dried
• 2 medium zucchini thinly sliced lengthwise (use a mandolin if possible)
• Olive oil for searing
• Pinch of salt
• For the Vegan Basil Pesto
• 2 cups fresh basil leaves packed
• ¼ cup walnuts or pine nuts, cashews, or almonds
• 2–3 tbso nutritional yeast
• 2–3 cloves garlic
• Juice of ½ lemon
• ⅓ cup extra virgin olive oil add more as needed
• Salt & black pepper to taste

For Topping & Garnish

• 2 tbsp panko breadcrumbs confirm vegan
• 1 tsp vegan butter optional, to toast panko
• Walnut shavings optional, microplaned or finely grated
• Fresh basil leaves

Instructions

Cook the Pasta

• Bring a large pot of salted water to boil.
• Cook lasagna noodles until al dente (about 9 minutes).
• Drain carefully, separating the noodles so they don’t stick. Lay flat to cool.

Make the Vegan Tofu Ricotta

• In a food processor, combine tofu, almonds, lemon juice, sun-dried tomatoes, garlic powder, onion powder, nutritional yeast, salt, and white wine vinegar.
• Blend until smooth but still slightly textured (like ricotta). Scrape sides as needed.

Char the Zucchini

• Heat a skillet with a drizzle of olive oil.
• Sear zucchini slices 1–2 minutes per side until lightly browned and softened. Sprinkle with a little salt.
• Transfer to a cooling rack or plate.

Make the Basil Pesto

• Toast walnuts in a dry skillet for 2–3 minutes until golden (optional).
• In a food processor, blend basil, walnuts, nutritional yeast, garlic, and lemon juice.
• With the motor running, drizzle in olive oil until smooth and creamy.
• Season with salt and black pepper. Set aside.

Assemble the Rolls

• Lay one lasagna noodle flat. Place 1–2 zucchini strips diagonally across it.
• Spread about 2 tablespoons of vegan ricotta mixture over.
• Roll up tightly but gently. Repeat with remaining noodles.

Optional Crisping (Torch or Broiler)

• For extra flavor, lightly torch the tops of the rolls until golden.
• Alternatively, place under the oven broiler for 2–3 minutes.

Toast the Panko (Optional)

• Melt vegan butter in a small pan, add panko, and toast until golden.

Serve

• Place rolls on a serving plate. Drizzle generously with basil pesto.
• Sprinkle toasted panko on top.
• Garnish with walnut shavings and fresh basil leaves.

Video

https://watch.unchainedtv.com/videos/ndnc-lite-chef-mj-returns