Vegan Lasagna Rollups with Spinach Ricotta

Vegan Lasagna Rollups with Spinach Ricotta

Vegan Lasagna Rollups with Spinach Ricotta

Vegan Lasagna Roll Ups is a very elegant dish that can be used for a main course or a side dish for your next dinner gathering. The roll ups are stuffed with a vegan tofu ricotta cheese and spinach topped with your favorite marinara sauce (jarred or homemade). Once you make this easy ricotta cheese, you’ll never want to try it any other way- it can be used with a variety of recipes (goes really well with stuffed shells too!).





Spinach Ricotta Cheese … absolutely amazing!

I LOVE this vegan ricotta cheese – I can use it for so many different recipes and it’s the perfect balance of flavors. I add tofu AND soaked cashews, but the cashews are optional – I just feel that it adds a little bit more depth and flavor to the ricotta.

Blender or Food processor?

It really depends on your preference. I use my Vitamix for EVERYTHING! It blends everything super fast without any lumps remaining.





Gluten Free Lasagna Sheets!!!

These were a life saver for me. I always prefer gluten free pastas, since pasta is already so heavy – so if I can make it Gluten Free it makes it much healthier. The only downside is finding gluten free lasagna sheets is sometimes super annoying and difficult, so naturally I turn to Amazon 🙂 I buy the Jovial pastas

Ingredients

  • 8-12 cooked Gluten Free Lasagna noodles
  • Marinara Sauce - jarred or homemade
  • Vegan Cheese for topping (optional)
  • Chopped basil for garnish
For the spinach ricotta:
  • 1 block extra firm tofu - crumbled
  • 1.5 tbsp soaked cashews (optional)
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 3 cloves garlic
  • 1.5 tsp Italian seasoning
  • 1.5 cups frozen chopped spinach

Ingredients

Instructions

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  1. Preheat oven to 350ºF and cook lasagna noodles according to package instructions - be careful to only cook the noodles 75% through

  2. In a blender ( I use my Vitamix) , add the cashews, tofu, nutritional yeast, salt, garlic, and Italian seasoning

  3. Blend until smooth - if the mixture isn’t blending as smoothly, add 1 -2 tsp of veggie stock at a time until you reach your desired consistency.

  4. Transfer to a bowl and add the chopped spinach - mix until well combined

  5. Arrange the cooked lasagna noodles on a large baking sheet - add a couple of dollops of the spinach ricotta on each lasagna sheet and spread it evenly. Be sure not to add too much, otherwise it will be hard to roll up.

  6. Start rolling up each lasagna sheet from the bottom to top - rolling tightly. Do this for all the remaining lasagna sheets.

  7. In a baking dish - add a thin layer of marinara sauce on the bottom - this will help prevent the rollups from sticking or burning.

  8. Add the rolled up lasagna sheets to the baking dish. Add another thin layer of marinara sauce on top of the rollups and top with your favorite vegan cheese.

  9. Bake in the oven for 15-20 minutes or until cheese has melted

  10. Garnish with chopped basil right before serving. Enjoy

DID YOU MAKE THIS RECIPE?

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