Looking for a comforting homemade dinner that’s packed with vegetables and rich tomato flavor?
These vegetarian lasagna rolls are made with fresh egg pasta, a savory soy and vegetable filling, and plenty of tomato sauce.
Unlike traditional layered lasagna, this recipe uses thin sheets of homemade pasta rolled around a hearty filling of textured soy protein, grated pumpkin, carrots, celery, and sun-dried tomatoes.
The rolls are arranged in a baking dish, covered with tomato sauce, and baked until the pasta is tender and the filling is rich and flavorful.
Making the pasta from scratch takes a little extra effort, but the ingredients are simple, and you don’t need any special pasta-making equipment.
If you enjoy homemade pasta dishes, these easy lasagna roll-ups are a lovely way to turn everyday vegetables into a satisfying meatless meal.
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Why You’ll Love These Homemade Lasagna Rolls
There are several reasons to try this recipe:
- Homemade pasta: The dough uses just flour, eggs, and salt.
- A hearty meatless filling: Textured soy protein gives the sauce a satisfying texture without ground meat.
- Plenty of vegetables: Pumpkin, carrot, celery, onion, and tomatoes bring different flavors and textures.
- Rich tomato flavor: Sun-dried tomatoes, tomato paste, and tomato sauce create a savory base.
- Flexible ingredients: You can adjust the vegetables and seasonings according to what you have available.
- No cheese required: The original recipe gets its flavor from vegetables, herbs, spices, and tomato sauce.
Tips for Making the Best Homemade Lasagna Roll-Ups
1. Roll the Pasta Thinly
Fresh pasta needs to be rolled evenly so it cooks properly.
If some sections are considerably thicker than others, the pasta may cook unevenly.
Aim for a thin sheet that is still strong enough to hold the filling.
2. Let the Filling Cool Before Rolling
Hot filling can make fresh pasta more difficult to handle.
Allowing the mixture to cool also gives the soy granules additional time to absorb the seasoned liquid.
3. Don’t Make the Filling Too Watery
The filling should be moist but not excessively runny.
If there’s too much liquid after simmering, continue cooking uncovered for a few minutes until the mixture thickens.
A thicker filling is easier to spread and helps the rolls maintain their shape.
4. Use Enough Tomato Sauce
Homemade pasta absorbs moisture while baking.
Make sure the bottom of the baking dish contains enough sauce and that the tops of the rolls are well covered.
This is particularly important when baking fresh pasta without boiling it first.
5. Adjust the Salt Carefully
Tamari, sun-dried tomatoes, and vegetable bouillon cubes can all contain substantial amounts of sodium.
Taste the cooked filling before adding extra salt.
6. Allow the Lasagna to Rest Before Serving
Freshly baked lasagna can be difficult to cut neatly.
Letting the dish rest for 10 minutes allows the sauce to settle slightly, making serving easier.
What to Serve with Vegetarian Lasagna Rolls
These homemade lasagna rolls are filling enough to enjoy as a main course.
For a balanced meal, consider serving them with:
- A simple green salad: Fresh lettuce, cucumber, and a light vinaigrette.
- Roasted vegetables: Broccoli, zucchini, or cauliflower.
- Garlic bread: A classic accompaniment for tomato-based pasta dishes.
- Steamed green beans: A simple side that adds color and texture.
Because the lasagna already contains several vegetables, a light side dish is often all you need.
How to Store and Reheat Leftover Lasagna Rolls
Refrigerating
Allow leftovers to cool, then transfer them to an airtight container and refrigerate promptly.
Store cooked lasagna rolls in the refrigerator for up to 3–4 days at 4°C (40°F) or below.
Freezing
You can freeze portions of cooked lasagna rolls in freezer-safe containers.
For best quality, use them within approximately 2–3 months.
Reheating
Place refrigerated lasagna rolls in an oven-safe dish with a little extra tomato sauce or water.
Cover and reheat until thoroughly hot in the center, reaching 74°C (165°F).
You can also reheat individual portions in the microwave.
FAQ
Can I Use Store-Bought Lasagna Sheets?
Yes. Store-bought lasagna sheets can save time.
Choose sheets suitable for rolling and follow the package directions for any required precooking.
The baking time may differ from the homemade pasta version.
Can I Prepare the Filling Ahead of Time?
Yes. The vegetable and soy filling can be prepared ahead, cooled, and refrigerated in an airtight container.
Use it within 3–4 days, or freeze it for longer storage.
Can I Replace the Pumpkin?
You can try grated zucchini, butternut squash, or additional carrot.
Keep in mind that zucchini contains more water, so you may need to simmer the filling longer to achieve the right consistency.
Are These Lasagna Rolls High in Protein?
Textured soy protein is a concentrated source of plant protein, and the eggs and flour also contribute protein.
However, the exact protein content per serving depends on the amount of soy used, the final yield, and the portion size.
A reliable nutritional estimate requires complete ingredient quantities.
Final Thoughts
These homemade vegetarian lasagna rolls are a comforting way to combine fresh pasta, vegetables, and a rich tomato-based filling in one baked dish.
The grated pumpkin and carrot bring natural sweetness, the sun-dried tomatoes add depth, and the textured soy protein creates a hearty texture without meat.
Whether you’re making homemade pasta for the first time or looking for another way to use everyday vegetables, this recipe offers a flexible starting point.
Serve the lasagna rolls warm, with a little extra tomato sauce and a simple side salad for a satisfying homemade meal.
Homemade Vegetarian Lasagna Rolls
Ingredients
For the Homemade Pasta
- 2 cups 250 g all-purpose flour
- 2 large eggs
- Salt to taste
For the Vegetable and Soy Filling
- 1 onion finely chopped
- 1 celery stalk finely chopped
- 3 sun-dried tomato pieces chopped
- ½ can crushed tomatoes
- 1 carrot grated
- ½ cup grated pumpkin
- 100 g dried soy granules textured soy protein
- 2 garlic cloves minced
- 1 vegetable bouillon cube
- 1 tablespoon tamari
- 1 tablespoon tomato paste
- 2 cups 480 ml water
- A pinch of allspice
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 tablespoon olive oil for sautéing
For Assembling
- 1 cup 240 ml tomato sauce
Instructions
Prepare the Filling
- Heat a little cooking oil in a skillet over medium heat. Add the chopped onion and celery and sauté until softened.
- Add the chopped sun-dried tomatoes and stir.
- Mix in the crushed tomatoes, grated carrot, and grated pumpkin.
- Season with allspice, smoked paprika, salt, black pepper, minced garlic, oregano, and basil.
- Stir in the tamari and tomato paste.
- Add the vegetable bouillon cube and granulated soy.
- Pour in 2 cups (480 ml) of water. Stir well and simmer gently for approximately 20 minutes, until the soy granules are hydrated and the vegetables are tender.
- Remove from the heat and allow the filling to cool.
Make the Homemade Pasta
- Combine the flour, eggs, and salt in a mixing bowl.
- Knead thoroughly until the dough becomes smooth and elastic. If the mixture is too dry to come together, add a little water, one teaspoon at a time.
- Roll the dough into a thin, even sheet using a rolling pin.
- Divide the pasta sheet into portions suitable for rolling.
Assemble the Lasagna Rolls
- Spread the cooled vegetable and soy filling over the pasta sheets, leaving a small border around the edges. Reserve some filling for the baking dish.
- Roll each filled pasta sheet into a lasagna roll.
- Spread a few tablespoons of the filling and tomato sauce over the bottom of a 25 × 15 cm baking dish.
- Arrange the lasagna rolls in the dish.
- Spoon the remaining vegetable and soy filling over and around the rolls.
- Pour 1 cup (240 ml) of tomato sauce over the top, ensuring the exposed pasta is covered.
Bake
- Preheat the oven to 200°C (392°F).
- Bake for approximately 60 minutes, until the pasta is tender and the filling is heated through. If the top begins to dry out or brown too quickly, lower the temperature.
- Remove from the oven and let the lasagna rest for approximately 10 minutes before serving.
Notes
- Pasta dough: Roll the pasta thinly so it cooks evenly.
- Soy granules: The quantity of textured soy protein affects how much water the filling absorbs. Adjust the liquid as needed.
- Filling: Let it cool before spreading it over the pasta.
- Sauce: Keep the pasta well covered with tomato sauce to prevent drying during baking.
- Seasoning: Tamari and bouillon already contribute salt, so taste the filling before adding more.
- Vegan variation: Replace the egg pasta with vegan lasagna sheets and check that the remaining ingredients are plant-based.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat thoroughly before serving.
