Vegan Asparagus Cannelloni with Creamy Béchamel Sauce

Enjoy a delicious vegan cannelloni recipe featuring asparagus wrapped in lasagna sheets and baked with creamy vegan béchamel sauce and a sprinkle of vegan parmesan. Perfect for a delightful spring dinner!

This post was originally published on April 7, 2016 and updated on May 8, 2023 by Elena Szeliga.

Discover a mouthwatering vegan cannelloni that highlights tender asparagus wrapped in lasagna sheets, finished with a silky vegan béchamel and a dusting of vegan parmesan. This dish is a delicious way to celebrate asparagus season and welcome spring.

Cannelloni is satisfying, surprisingly simple to prepare, and elegant enough for special occasions while still fitting into a weeknight menu.

These asparagus roll-ups look impressive on the plate yet are easy to assemble. The crisp, bright asparagus contrasts beautifully with the creamy sauce and tender pasta.

Ways to Make Vegan Cannelloni

Vegan cannelloni can be adapted in many ways: swap dairy with plant-based alternatives, use different vegetables, or add vegan ricotta. Popular fillings include spinach, mushrooms, zucchini, and asparagus. This recipe showcases asparagus as the star, wrapped in lasagna sheets and baked with a creamy béchamel.

Why This Recipe Works

This version succeeds because of balance: the fresh green flavor and slight bite of asparagus pairs with a rich, smooth béchamel, while vegan parmesan adds a savory finish. Partially cooked lasagna sheets wrap the spears neatly and bake to a tender texture without becoming mushy.

How to Make Vegan Cannelloni

These baked asparagus cannelloni are straightforward but look special. The main steps are: prepare vegan béchamel and vegan parmesan, cook the lasagna sheets until pliable, blanch the asparagus so it stays bright and slightly crisp, assemble the rollups, top with sauce and parmesan, and bake until golden.

For a refined finish, garnish with microgreens or garden cress. You can also vary the filling with spinach, sautéed mushrooms, or tofu ricotta for different textures and flavors.

Tips for Making Vegan Cannelloni

1. Partially cook lasagna sheets: Boil until they are flexible but still slightly firm so they hold up during baking.
2. Blanch the asparagus: Briefly cook in boiling water then plunge into ice water to preserve color and texture. Keep the heads above water if you want them extra crisp.
3. Don’t skimp on sauce and parmesan: A generous amount of vegan béchamel and vegan parmesan brings creaminess and depth to the dish.
4. Experiment with fillings: Add sautéed mushrooms, vegan ricotta, spinach, or herbs to vary the flavor.
5. Use good-quality vegan parmesan: A well-made vegan parmesan or a homemade version will noticeably improve the final taste.
6. Boost cheesy notes: Sprinkle a little nutritional yeast into the sauce while it thickens for an extra savory kick.
7. Season thoughtfully: Add garlic powder, black pepper, or paprika to the sauce to match your palate.
8. Preheat the oven: Make sure the oven reaches the correct temperature before baking so the dish cooks evenly and browns nicely.
9. Grease the baking dish: Lightly oil the dish to prevent sticking and make serving easier.
10. Check for doneness: Ensure lasagna sheets are tender and filling is heated through; extend baking time if needed.
11. Let it rest: Allow the baked cannelloni to sit a few minutes before serving so flavors meld and slices hold together.
12. Garnish: Finish with microgreens, fresh herbs, or extra vegan parmesan for a pretty, flavorful presentation.

Serving Options

This cannelloni pairs well with light, fresh sides that balance its richness. Consider:

• Crisp green salad with a tangy vinaigrette.
• Garlic bread made with dairy-free butter and a sprinkle of vegan parmesan.
• Vegan caprese with ripe tomatoes, vegan mozzarella, basil, and a drizzle of balsamic.
• Roasted vegetables seasoned with olive oil, garlic, and Italian herbs.
• Polenta or focaccia for a heartier accompaniment.
• Refreshing cucumber and tomato salad or a vegan Caesar for contrast.

Storing and Reheating

Store cooled cannelloni in an airtight container in the refrigerator for 3–4 days. For longer storage, wrap portions tightly and freeze for up to 2–3 months.

1. Reheating from refrigerated: Preheat oven to 350°F (175°C). Cover loosely with foil and heat 20–25 minutes until warmed through and sauce bubbles.
2. Reheating from frozen: Bake from frozen at 350°F (175°C), covered with foil, for 45–60 minutes until fully heated and bubbling.

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