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 (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 the oven to 350 degrees Fahrenheit and cook the lasagna noodles, undercooking them by 2 minutes.
Remove the tofu from its package, wrap it in two paper towels, squeeze for 10 seconds, then break it apart into a food processor. Add salt, 2 tablespoons of olive oil, lemon juice, nutritional yeast, and garlic powder. Pulse 6-10 times until it resembles ricotta cheese. Taste and adjust salt and seasonings as needed.
In a pan, add the frozen spinach and season with a small pinch of salt and pepper. Cook for 2-3 minutes. Remove from the pan and add to the ricotta mixture. Pulse 3-4 times to incorporate.
Spread marinara sauce onto the bottom of an oven-proof skillet and set aside. A cast iron skillet works well.
Once the lasagna noodles are cooked, drain them and immediately drizzle with olive oil to prevent sticking. Take a noodle, spread a couple of spoonfuls of the ricotta mixture evenly along it, leaving the last inch bare. Roll it up and place in the prepared skillet. Repeat with the remaining noodles and filling.
Place the skillet into the oven and bake for 10 minutes.
Serve immediately, garnished with ground pepper, fresh basil, chili pepper flakes, and an optional drizzle of olive oil.
