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EASY LASAGNA VEGAN RICOTTA ROLL UPS! By 10 ounce bag frozen spinach (optional…

EASY LASAGNA VEGAN RICOTTA ROLL UPS! By alexafuelednaturally
10 ounce bag frozen spinach (optional)
Lasagna noodles (I used jovial GF ones)
2 tbsp olive oil
32 ounces marinara sauce (my favorites are raoshomemade or otamotfoods)
1 (14 ounces) container firm tofu
Juice of 1 lemon
1/2 tsp salt
4 tbsp nutritional yeast
1/2 tsp garlic powder
Fresh basil to garnish
.
Instructions:
1. Preheat oven to 350. Then cook your lasagna noodles! Undercook by 2 minutes.
2. Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, 2 tbsp olive oil, lemon juice, nutritional yeast and garlic powder. Pulse 6-10 times until you reach the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed.
3. In a pan add frozen spinach and season with a small pinch of salt and pepper. Cook for 2-3 minutes m. Remove from pan and add to ricotta. I pulsed 3-4 times into the ricotta.
4. Spread marinara sauce sauce onto the bottom of a oven-proof skillet; set aside. (I use a cast iron)
5,Once lasagna noodles are cooked, drain then immediately drizzle with olive oil so they don’t stick together. Grab a lasagna noodles and Spread a couple spoonfuls ricotta mixture evenly along leaving the last inch bare. Roll up and place in the prepared skillet; repeat with remaining pasta noodles and filling.
5. Place into oven and bake for 10 minutes.
6. Serve immediately. Garnish with ground pepper and fresh basil, chili pepper flakes & an optional drizzle of olive oil. ••

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