Easy Vegan Lasagna Ricotta Roll Ups
Ingredients
- 10 ounce bag frozen spinach (optional)
- Lasagna noodles (I used jovial GF ones)
- 2 tbsp olive oil
- 32 ounces marinara sauce
- 14 ounce container firm tofu
- Juice of 1 lemon
- 1/2 tsp salt
- 4 tbsp nutritional yeast
- 1/2 tsp garlic powder
- Fresh basil to garnish
Preparation
Preheat oven to 350. Then cook your lasagna noodles! Undercook by 2 minutes.
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.
In a pan add frozen spinach and season with a small pinch of salt and pepper. Cook for 2-3 minutes. Remove from pan and add to ricotta. Pulse 3-4 times into the ricotta.
Spread marinara sauce onto the bottom of an oven-proof skillet; set aside.
Once lasagna noodles are cooked, drain then immediately drizzle with olive oil so they don’t stick together. Grab a lasagna noodle and spread a couple spoonfuls of ricotta mixture evenly along leaving the last inch bare. Roll up and place in the prepared skillet; repeat with remaining pasta noodles and filling.
Place into oven and bake for 10 minutes.
Serve immediately. Garnish with ground pepper and fresh basil, chili pepper flakes and an optional drizzle of olive oil.
