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Lasagna Roll-Ups with Vegan Ricotta and Spinach

Lasagna Roll Ups with Vegan Ricotta and Spinach

Lasagna Roll-ups are one of my favorite weekend meals.  The smooth and creamy vegan ricotta filling, mixed with fresh spinach, rolled in pasta, and covered with a beautiful tomato sauce, can you think of anything better than that?  

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Ingredients

Vegan Ricotta Filling:

  • 1 cup presoaked cashews, drained
  • 1 cup (8 oz) firm tofu, drained
  • 3 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • 1/23/4 teaspoon salt
  • 2 teaspoons Bragg Liquid Aminos
  • 3 tablespoons nutritional yeast flakes
  • 1 teaspoon ground basil
  • 1 medium onion, small dice
  • 4 garlic cloves, minced or crushed
  • 2 cups fresh spinach, roughly chopped

Instructions

  • Bring a large pot of water to boil and sprinkle generously with salt.  
  • Add lasagna noodles.  Cook according to box instructions (usually about 10 minutes)
  • Remove from boiling water, rinse in cold water to stop the cooking.
  • Drain. Set aside to cool.  

Vegan Ricotta Filling:

  • In a food processor, add cashews, tofu, lemon juice, olive oil, and blend. Add salt, Bragg Liquid Aminos, nutritional yeast, and blend until smooth.  
  • In a small saucepan, sauté the onion in oil until translucent, add the crushed garlic, ground basil, and fresh spinach. Sauté until the spinach has wilted. Set aside to cool.  
  • In a bowl, gently combine the cashew/tofu mixture with the onion/spinach mixture. The filling is now ready.  

Assembling the Dish:

  • Preheat oven to 375F 
  • In an 9X9 inch pan, add a layer of tomato sauce.
  • Next, prepare the lasagna rolls: 
  • Lay a lasagna noodle flat on a cutting board.  
  • Add about 2-3 tablespoons of filling to each lasagna noodle, spreading it across the length of the noodle.  
  • Next, roll the lasagna noodle.
  • Place in the pan.  
  • Continue this process with all the lasagna noodles.
  • Cover each roll with a layer of tomato sauce.
  • Sprinkle with some vegan parmesan and some dried basil.  
  • Bake at 375F for about 30 minutes.

Quick and Easy Parmesan Topping:

  • 1 cup raw cashews (or blanched almonds)
  • 1/4 cup nutritional yeast flakes
  • 3/4 teaspoon salt
  • 1/4 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder

In a food processor, blend the cashews, yeast flakes, salt, Italian seasoning, and garlic powder into a crumb consistency. It is now ready to use.  

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