Caprese Lasagna Roll Ups
Ingredients
- 6 Lasagna noodles cooked al dente For the Ricotta
- 1 cup water
- 1 cup slivered/blanched almonds
- 1 cup cashews
- 2 tbl nutritional yeast
- 1 tbl apple cider vinegar
- s/p to taste
- 1/4 cup sun-dried tomatoes (no oil)rehydrated in water 15min- then finely chopped
- 1/4 cup chopped basil
- 1 1/2 cup shredded mozzarella
- 2 cup marinara sauce
Preparation
Cook noodles in boiling & well salted water cook till al dente. Drain & leave noodle flat and ready to be rolled
Ricotta: in high speed blender combine water, cashews, almond, Nooch, vinegar, s/p-process 20 sec to get a ricotta like consistency. You can also use a food processor, but nuts need to be soaked 4-6 hr prior
In a mixing bowl, combine ricotta, sundried tomatoes, basil, & 1 cup mozzarella, s/p to taste. Mix well
Using a 8x8 in pan, add 1 cup marinara sauce & spread evenly
On a clean work surface, take a lasagna noodle, evenly spread 1/3 cup Ricotta mixture the length of the noodle. Roll. Place in pan seam side down. Repeat
Add 1 cup Marinara sauce to the tops of the roll ups, and about 1/2 cup mozzarella cheese
Then cover pan with foil, bake 350 F for 40 min. Enjoy!! I topped my lasagna with extra fresh basil & some balsamic reduction to give it that extra caprese flavor