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–+ servings
vegan lasagna rolls zucchini pesto
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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.