Jalapeño Popper Lasagna Rolls with a creamy vegan jalapeño ricotta centre, topped with non-dairy white sauce, cheddar and a crispy breadcrumb topping.
Imagine the creamy spicy flavourings and crispy breadcrumb topping of jalapeño poppers, but turned into lasagna rolls.
This recipe makes gooey and creamy lasagna rolls that are a unique and plant-base take on an Italian classic. If you love Jalapeño Poppers, you will love this dish!
Best of all, these Jalapeño Popper Lasagna Rolls are made with a simple and healthy dairy-free white sauce, along with a tofu-based vegan ricotta. So, this dish is a protein filled and healthier take on a cream pasted lasagna.
Ingredients in This Recipe
Breadcrumb Topping
- Store bought vegan breadcrumbs or vegan bread to make homemade breadcrumbs
Vegan Ricotta
- Firm tofu
- Soft cashew cheese or vegan cream cheese
- Garlic powder
- Salt
- Paprika
- Olive oil
- Jalapeño minced
- Garlic
Vegan White Sauce
- Vegan milk of choice or nondairy creamer
- Cornstarch or flour of choice
- Olive oil
- Nutritional yeast
- Salt
Lasagna Noodles
- Lasagna noodles of choice (gluten-free if desired)
Cheese Topping
- Meltable vegan cheddar shreds (such as Daiya cheddar flavour shred)
Garnish
- Jalapeño slices
How to Make This Recipe
Breadcrumbs
- Use store bought or make your own by simply adding 2 pieces of toast broken up into a blender/food processor until turned into crumbs.
Ricotta
- Add tofu to a large bowl and mash it until crumbled (using your hands works best). Add remaining ingredients and stir until combined.
Vegan White Sauce
- In a saucepan on medium low heat, whisk cornstarch into milk until completely dissolved. Whisk in salt and oil. Stir until it starts to thicken slightly. Taste, and season with salt and pepper as desired. Remove from heat and set aside.
Lasagna Noodles
- Cook lasagna noodles until al dented (just cooked enough so they can be rolled).
Assembling Jalapeño Popper Lasagna Rolls
- Preheat oven to 425 Fahrenheit.
- Add a thin layer of white sauce to the bottom of 2 lasagna pans. Add a drizzle of olive oil (optional).
- Take a lasagna noodle and add dollop of the vegan ricotta mixture to the centre, then add a small dollop of white sauce. Fold each end of the noodle together until ‘rolled’ into lasagna parcels .Repeat for remaining noodles until 2 pans are filed.
- Add remaining sauce over top of the 2 pans of lasagna rolls.
- Add a generous amount of vegan cheddar shreds over top both pans of lasagna rolls.
- Divide breadcrumbs between the 2 pans of lasagna rolls, sprinkling evenly on top.
- (Optional) Add slices of jalapeño (or whole jalapeño) on top as garnish. Bake for 30 minutes covered. Remove and cook for another 5 minutes uncovered.
- Allow to cool then serve.
Common Questions
What type of vegan cheese should I use for the ricotta filling?
Make sure that you use either a plant-based cream cheese, or a soft and spreadable cashew based cheese, along with the tofu to make the homemade vegan ricotta.
How do I store these Jalapeño Popper Lasagna Rolls?
Store in an air-tight container in the refrigerator for up to 5 days. Alternatively you can store these lasagna rolls in the freezer for up to 3 months. Store slices individually between a sheet of parchment paper so you can take one out at a time if desired.
Jalapeño Popper Lasagna Rolls
Ingredients
Breadcrumb Topping
- 3/4 cup vegan breadcrumbs (store bought or make your own)
Vegan Ricotta
- 1 package firm tofu
- 1 package soft cashew cheese or vegan cream cheese (200 grams) (must be a spreadable vegan cheese, not slices or shreds)
- 1/2 tsp garlic powder
- 1/2 tsp salt plus more to taste
- 1 tsp paprika
- 1 Tbsp olive oil
- 1/2 medium jalapeño minced (seeds remove if you prefer less heat)
- 2 cloves minced garlic
Vegan White Sauce
- 3-4 cups milk of choice or nondairy creamer
- 3 1/2 Tbsp cornstarch or 5 Tbsp flour of choice
- 2 Tbsp olive oil
- 6 Tbsp nutritional yeast
- 1/2 tsp salt
Lasagna Noodles
- 1 package lasagna noodles of choice (gluten-free if desired)
Cheese Topping
- 1 cup meltable vegan cheddar shreds
Garnish
- 1 jalapeño cut into slices
Instructions
Breadcrumbs
- Use store bought or make your own by simply adding 2 pieces of toast broken up into a blender/food processor until turned into crumbs.
Vegan Ricotta
- Add tofu to a large bowl and mash it until crumbled (using your hands works best). Add remaining ingredients and stir until combined.
Vegan White Sauce
- In a saucepan on medium low heat, whisk cornstarch into milk until completely dissolved. Whisk in salt and oil. Stir until it starts to thicken slightly. Taste, and season with salt and pepper as desired. Remove from heat and set aside.
Lasagna Noodles
- Cook lasagna noodles until al dented (just cooked enough so they can be rolled).
Assembling Jalapeño Popper Lasagna Rolls
- Preheat oven to 425 Fahrenheit.
- Add a thin layer of white sauce to the bottom of 2 lasagna pans. Add a drizzle of olive oil (optional).
- Take a lasagna noodle and add dollop of the vegan ricotta mixture to the centre, then add a small dollop of white sauce. Fold each end of the noodle together until 'rolled' into lasagna parcels.Repeat for remaining noodles until 2 pans are filed.
- Add remaining sauce over top of the 2 pans of lasagna rolls.
- Add a generous amount of vegan cheddar shreds over top both pans of lasagna rolls.
- Divide breadcrumbs between the 2 pans of lasagna rolls, sprinkling evenly on top.
- (Optional) Add slices of jalapeño (or whole jalapeño) on top as garnish. Bake for 30 minutes covered. Remove and cook for another 5 minutes uncovered.
- Allow to cool then serve.
Looking for more vegan Italian recipes? Try my Creamy Vegan Truffle Pasta!
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