Lasagna Vegan 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 (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
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 (or microwave frozen spinach for 2ish minutes) 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
Spread marinara sauce sauce onto the bottom of a oven-proof skillet; set aside
I use a cast iron)
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
Place into oven and bake for 10 minutes
Serve immediately
Garnish with ground pepper and fresh basil, chili pepper flakes & an optional drizzle of olive oil