Easy Lasagna Vegan Ricotta Roll Ups

Ingredients

  • 10 ounce bag frozen spinach (optional)
  • lasagna noodles
  • 2 tbsp olive oil
  • 32 ounces marinara sauce
  • 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

Preparation

  1. Preheat oven to 350

  2. Then cook your lasagna noodles! undercook by 2 minutes

  3. Remove tofu from package and wrap tofu block in 2 paper towels

  4. Squeeze for 10 seconds then break apart tofu into your food processor

  5. To the food processor add salt, 2 tbsp olive oil, lemon juice, nutritional yeast and garlic powder

  6. Pulse 6-10 times until you reach the consistency of ricotta cheese

  7. Taste and adjust salt and seasonings as needed

  8. In a pan add frozen spinach (or microwave frozen spinach for 2ish minutes) and season with a small pinch of salt and pepper

  9. Cook for 2-3 minutes m

  10. Remove from pan and add to ricotta

  11. I pulsed 3-4 times into the ricotta

  12. Spread marinara sauce sauce onto the bottom of a oven-proof skillet; set aside

  13. I use a cast iron)

  14. Once lasagna noodles are cooked, drain then immediately drizzle with olive oil so they don’t stick together

  15. Grab a lasagna noodles and spread a couple spoonfuls ricotta mixture evenly along leaving the last inch bare

  16. Roll up and place in the prepared skillet; repeat with remaining pasta noodles and filling

  17. Place into oven and bake for 10 minutes

  18. Serve immediately

  19. Garnish with ground pepper and fresh basil, chili pepper flakes & an optional drizzle of olive oil

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