In case you love lasagna then it’s essential to attempt these vegan lasagna roll ups! They’re full of creamy dairy-free spinach ricotta, smothered in zesty marinara sauce, and baked to perfection.
Vegan lasagna, and pasta bakes normally, are a few of my absolute favourite dishes for particular dinners. They’re scrumptious and at all times crowd pleasers, even after I’m serving non-vegans!
So it is no shock that I am all about creating as many variations on this theme as attainable. These vegan lasagna roll-ups are the most recent! They seem to be a enjoyable spin on lasagna that I extremely advocate attempting.
I would like to say that lasagna roll-ups are simpler to make than lasagna, however the effort degree is about the identical. (In case you’re searching for one thing simple, take a look at my vegan lasagna soup.) However they do have the benefit of being manner simpler to serve. No slicing or worries that your lasagna will disintegrate earlier than it hits the plate.
They’re additionally simply enjoyable! Your visitors will likely be impressed by their cuteness simply as a lot as they’re deliciousness!
Bounce to:
Substances You will Want
- Uncooked cashews. These would be the base for our vegan ricotta. We’ll be soaking them in water to melt them up, then mixing them till creamy. Do not substitute roasted cashews, or the flavour will likely be all flawed.
- Non-dairy milk. Use a spread that is unsweetened and unflavored. I created the recipe utilizing almond milk, however cashew milk, oat milk, or soy milk would all work too. Learn my information to non-dairy milks in case you need assistance selecting one.
- Lemon juice. Stick to freshly squeezed lemon juice. The bottled selection tends to lack taste.
- Garlic.
- Salt & pepper.
- Tofu. The recipe requires agency tofu, which I discover has the very best texture for making vegan ricotta. Additional-firm will even work, however I do not advocate utilizing super-firm.
- Frozen spinach.
- Contemporary basil.
- Lasagna noodles. Must preserve the recipe gluten-free? Simply use your favourite gluten-free lasagna noodles!
- Marinara sauce. You need to use your favourite store-bought selection, or selfmade marinara sauce — your alternative!
- Vegan Parmesan cheese. Once more, use store-bought or selfmade vegan Parm for this recipe.
Tip: Be at liberty so as to add shredded vegan mozzarella cheese for topping your lasagna rolls. I like Violife model.
How They’re Made
The next is an in depth picture tutorial on how you can make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!
Boil your pasta and get began in your vegan ricotta combination first. You will must plan forward and soak the cashews in water for 4 to eight hours, then drain and rinse them.
Place the soaked cashews right into a meals processor bowl, together with the non-dairy milk, lemon juice, garlic, and salt.
Mix the components till the combination is comparatively easy. It does not have to be excellent — ricotta is chunky!
Break the tofu into chunks and add it to the bowl. Squeeze the spinach to empty it of extra water, then add that to, alongside along with your recent basil.
Pulse the machine till the spinach and basil are finely chopped and the tofu is chunky. You need the combination to have a consistency much like ricotta cheese.
Lay your lasagna noodles out flat and unfold a little bit of the ricotta combination over every one, together with a spoonful of marinara sauce. Roll them up!
Ladle some sauce right into a baking dish, then organize your unbaked vegan lasagna rolls over the sauce. Spoon some extra sauce over them. Cowl the dish and pop it within the oven for a few half hour.
Tip: In case you’re topping your lasagna rolls with vegan mozzarella shreds, add them over the past ten minutes of baking.
Let the lasagna rolls sit for a couple of minutes within the baking dish once they come out of the oven. Dish them up, ladle on some further sauce, and revel in!
Leftovers & Storage
Leftover vegan lasagna roll-ups will preserve in an hermetic container within the fridge for about 4 days, or within the freezer for about 3 months. They are often reheated heated in a 400°F oven, coated, or within the microwave.
Extra Vegan Pasta Bakes
Like this recipe? In that case, please cease again and depart me a evaluation and ranking under in case you attempt it! Additionally remember to comply with me on Fb, Pinterest or Instagram, or subscribe to my e-newsletter for extra recipes like this one!
Vegan Spinach Lasagna Roll-Ups
In case you love lasagna then it’s essential to attempt these vegan lasagna roll ups! They’re full of creamy dairy-free spinach ricotta, smothered in zesty marinara sauce, and baked to perfection.
Substances
-
12
lasagna noodles
(Observe 1)
For the Vegan Spinach Ricotta
-
1 ½
cups
uncooked cashews,
soaked in water 4 to eight hours, drained and rinsed -
½
cup
unflavored and unsweetened non-dairy milk -
2
tablespoons
lemon juice -
2
garlic cloves,
minced -
1
teaspoon
salt,
plus extra to style -
7
ounces
agency tofu,
drained -
9
ounces
frozen spinach,
thawed and squeezed to take away extra moisture -
½
cup
recent basil -
Black pepper,
to style
Directions
-
Carry a big pot of salted water to a boil. Add the lasagna noodles and cook dinner them in accordance with the package deal instructions.
-
Whereas the noodles boil, flippantly oil a few baking sheets. When the noodles are accomplished, drain them right into a colander and rinse them flippantly with chilly water. Once they’re cool sufficient to deal with, lay the noodles flat on the baking sheets.
-
To make the vegan spinach ricotta, first place the cashews into the bowl of a meals processor fitted with an s-blade, together with the non-dairy milk, lemon juice, garlic and salt. Mix till the combination is comparatively easy. (Observe 2)
-
Add the tofu, spinach, and basil to the meals processor bowl. Pulse the machine till the combination is evenly blended however nonetheless has a chunky texture, like ricotta cheese.
-
Style-test the combination and season it with further salt, if desired, and black pepper.
-
Ladle a few cup of marinara sauce into the underside of a 9 x 13 inch baking dish.
-
Unfold about ¼ cup of the ricotta combination over one of many lasagna noodles, then prime it with a few tablespoon of marinara sauce. Roll the noodle up and organize it within the baking dish. Repeat the method till all the noodles and filling have been used.
-
Ladle about 2 cups of further sauce over the lasagna rolls.
-
Cowl the dish and bake the lasagna rolls till the sauce is bubbly, about half-hour. (Observe 3)
-
Let the lasagna rolls sit for about 10 minutes after eradicating them from the oven.
-
Divide onto plates and prime them with any remaining marinara sauce and vegan Parmesan cheese. Serve.
Recipe Notes
- Remember to boil a couple of further noodles, simply in case a few of them break or you’ve got further filling.
- It does not have to be completely easy since it will likely be made into vegan ricotta, which has a chunky texture.
- If you would like to sprinkle your lasagna rolls with some shredded vegan mozzarella, accomplish that over the past 10 minutes of baking.
- This recipe makes about 12 rolls (2 rolls per serving).
Vitamin Information
Vegan Spinach Lasagna Roll-Ups
Quantity Per Serving (2 rolls)
Energy 461
Energy from Fats 188
% Day by day Worth*
Fats 20.9g32%
Saturated Fats 3.8g19%
Sodium 484mg20%
Potassium 604mg17%
Carbohydrates 55.2g18%
Fiber 4.4g18%
Sugar 7g8%
Protein 16.6g33%
Calcium 207mg21%
Iron 6mg33%
* % Day by day Values are primarily based on a 2000 calorie weight loss plan.
