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4.6 from 5 votes

Vegan Truffle Ricotta and Mushroom Lasagna Roll-ups

Vegan truffle ricotta mixed with super garlicky mushrooms spread onto lasagna sheets and rolled. Then baked and served with a vegan butter, lemon, and garlic sauce!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Author: Lauren Hartmann


Vegan Truffle Ricotta

  • 1 Block Extra firm tofu, drained and pressed
  • 1 Tbsp. Olive oil
  • 3 Tbsp. Lemon juice
  • 2 Tbsp. Nutritional yeast
  • 2 Cloves Garlic
  • 1 tsp. Truffle oil, vegan friendly*
  • Salt and Pepper to taste

For the Lasagna Roll-ups

  • 10 oz. Mushrooms, chopped
  • 2 tsp. Olive oil
  • 4 Cloves Garlic, chopped
  • 1/2 tsp. Salt
  • 1/4 tsp. Black pepper
  • 1 Box Lasagna sheets

Vegan butter, lemon, garlic sauce

  • 1 C. Vegan butter, I used Earth Balance
  • 2 Tbsp. Lemon juice
  • 6 Cloves Garlic, chopped


  • Preheat oven to 375 degrees.
  • Cook lasagna sheets according to package directions for a baked pasta dish. Drain and let cool.  You can toss with a little olive oil so they don't stick together.
  • While the pasta is cooking, in a food processor, add the drained and pressed tofu, olive oil, lemon juice, nutritional yeast, garlic and truffle oil. Then a pinch of salt and pepper. Process until fairly smooth and a ricotta like texture. Scraping down as needed. May take a minute to smooth out. Taste and adjust seasonings. Will probably need more salt. Set aside.
  • Now saute the mushrooms, add the olive oil to a cast iron skillet and heat on high. Add the garlic and mushrooms, and saute for about 4-5 minutes reducing heat as needed,  until fully cooked through and getting a little brown. Season with salt and pepper. Remove from heat. 
  • Now stir the sauteed mushrooms and garlic into the truffle ricotta. 
  • Next, taking one lasagna sheet at a time, spread a thin layer of the ricotta and mushroom mixture onto the entire lasagna sheet. Now roll-up. 
  • Spray a baking dish with non stick spray and place each lasagna roll-up into the dish. Repeat until you have used up all the ricotta and mushroom mixture. Placing each roll-up right up against the last. 
  • When ready, bake at 375 degrees for about 10 minutes or until the tops are starting to brown just a bit. 
  • While the lasagna roll-ups are baking, make the butter sauce, by just melting the vegan butter and lemon together in a small sauce pan on low, then add the garlic and saute for a minute or two until the garlic is softened. 
  • Once the lasagna roll-ups are done, pour the butter sauce over the roll-ups and serve immediately!


*Real truffle oil is not generally considered vegan because of the use of dogs and/or pigs to hunt for truffles. Lucky for us, most truffle oil contains synthetic truffle flavoring now. Real truffle oil is incredibly expensive. So you are looking for a vegan friendly truffle oil, often called truffle flavored oil, or you will see truffle flavor in the ingredients list. 
Make sure you press the tofu well, or squeeze as much of the liquid out of it as you can before making the ricotta!