Summer Series: Lasagna Roll-Ups
I had a bunch of fresh spinach I needed to use, and I was craving comfort food BAD, so I decided to make these fun and scrumptious lasagna roll ups. I love a good lasagna, and I’ve been seeing roll-ups like these all over the internet so I thought I’d give it a go! The vegan ricotta is made out of tofu, almonds, and pumpkin seeds for a nice dose of protein amongst the endless carbs.
Ingredients:
1 box lasagna noodles
2 jars of your favorite marinara sauce (or use my recipe here)
1 14-oz block extra-firm tofu, drained and squeezed of liquid as much as possible
1/4 cup raw, unsalted, slivered almonds
1/4 cup raw, unsalted, shelled pumpkin seeds
1 tsp lemon zest
1/3 cup nutritional yeast
5 cloves garlic
1 tbsp olive oil
Salt and pepper to taste
1 small bag spinach (3-4 cups fresh baby spinach)
2 cups of your favorite vegan mozzarella cheese (I used Daiya)
Instructions:
Add a few Tbsp olive oil and a sprinkle of salt to a large pot of water and bring to a boil. Cook lasagna noodles to package instructions, drain, and set aside.
In the bowl of a food processor, add drained tofu, almonds, pumpkin seeds, lemon zest, nutritional yeast, garlic, olive oil, salt, and pepper, and pulse until homogeneous. Scrape down sides and pulse again until well mixed and a thick ricotta-like paste is formed. If too solid, adda few Tbsp water until your desired consistency is formed.
Add spinach, and pulse until well incorporated.
Preheat oven to 375 degrees Fahrenheit.
Coat the bottom of a large casserole dish with marinara sauce (I used a whole jar here).
Careful not to burn your fingers, place one of the lasagna noodles on a plate and spread with vegan ricotta. Sprinkle with a thin layer of mozzarella and roll up! Place into sauce in casserole dish. Repeat this until casserole dish is at capacity.
Top with marinara sauce and sprinkle with remaining mozzarella cheese.
Bake for 30 min, or until top layer of cheese is melted and beginning to brown.
Garnish with some fresh herbs and enjoy!
