🌱 Vegetarian Cheesy Lasagna Wraps (with Homemade Passata Option)

If you love the comforting flavors of lasagna but don’t always have the time (or energy!) to layer noodles, sauce, and cheese into a full casserole, these Vegetarian Cheesy Lasagna Wraps are the perfect shortcut. They’re packed with protein, loaded with flavor, and come together in a fraction of the time—plus, you can bake or air fry them!

I like to think of these as the meal prep hero of my week. Not only do they satisfy that cheesy, saucy craving, but they’re also freezer-friendly, making them a smart option to keep on hand for quick dinners.

And don’t worry—if you can’t find tomato passata at your local store, I’ve included a simple homemade version below that works beautifully.

🌱 Vegetarian Cheesy Lasagna Wraps

The Filling

• 1 can (400g) lentils or black beans, drained and rinsed (or 300g crumbled extra-firm tofu) – I used black beans
• 30g tomato sauce or passata
• 60g low-fat whipped cottage cheese (or silken tofu for dairy-free) – I used silken tofu
• 1 – 2 tsp each: salt, garlic powder, Italian seasoning
• 2 tbsp tomato paste
• Optional: 1 cup finely chopped mushrooms or spinach for extra texture – I used both

In the Wrap

• 5 wraps (low-carb, high-protein if you like)
• 60g tomato passata
• 100g low-fat mozzarella (or dairy-free mozzarella), half inside and half on top

Instructions

1. Prepare the filling

• Heat a skillet over medium.
• If using mushrooms, sauté until browned.
• Add lentils (or crumbled tofu), tomato paste, passata, salt, garlic powder, and Italian seasoning. Stir until thickened and warmed through (about 5 minutes).
• Fold in cottage cheese or silken tofu. Remove from heat.

2. Assemble the rolls

• Lay a wrap flat.
• Spoon filling down the center, sprinkle with half of the mozzarella (save the rest for topping).
• Roll tightly and place seam-side down in a baking dish or air fryer-safe tray.

3. Top and bake/air fry

• Spoon a little tomato passata over each roll.
• Sprinkle with the remaining mozzarella.

Oven: Bake at 375°F (190°C) for 15–20 minutes, until cheese is melty and golden.
Air fryer: Cook at 360°F (180°C) for 8–10 minutes.

Nutrition (per roll, approx. with lentils + cottage cheese + low-carb wrap)

• Calories: ~320
• Protein: 28–30g
• Carbs: ~14g
• Fiber: 7–8g

👉 These freeze well too! You can make a batch, freeze them unbaked, and pop them into the oven or air fryer whenever you need a quick meal.

🍅 What is Passata?

Passata is simply strained, uncooked tomatoes—smooth, silky, and free from seeds and skins. It’s a staple in Italian kitchens and works beautifully as the base for pasta sauces, casseroles, soups, and recipes like these wraps.

If you can’t find it in stores, don’t worry—making your own is quick and easy.

🍅 Quick Homemade Passata Recipe

Ingredients:

• 1 can (28 oz / 796 ml) whole or diced tomatoes
• Pinch of salt
• Optional: 1–2 tsp olive oil for richness

Instructions:

1. Pour canned tomatoes (with juice) into a blender and blend until smooth.
2. (Optional) For a classic silky texture, strain through a fine sieve to remove skins and seeds.
3. Stir in a pinch of salt and a splash of olive oil if desired.

That’s it! Your homemade passata is ready to use in these lasagna wraps—or any recipe that calls for tomato sauce.

These Vegetarian Cheesy Lasagna Wraps prove that comfort food doesn’t have to be complicated. With simple ingredients, high protein, and the option to bake or air fry, they’re perfect for busy weeknights or meal prep days. Pair them with a fresh green salad or roasted veggies for a complete meal.

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