Vegan Lasagna Roll Ups With Almond Ricotta Recipe
By Hot For Food
🔪Prep Time: 30 minutes
👩🍳Cook Time: 9 minutes
1 C blanched sliced almonds (no skins)
1/3 C water
2 tbsp lemon juice
1 tbsp olive oil
1 tbsp nutritional yeast
1/2 tsp sea salt
1/4 tsp garlic powder
1/4 tsp white pepper
1 tbsp finely chopped basil
1/2 C finely chopped white onion
1 garlic clove, minced
1 tsp dried oregano
2 tbsp tomato paste
2 C canned crushed tomatoes
1 tsp sea salt
1 tsp ground black pepper
2 tbsp finely chopped basil
8 lasagna noodles
4 C baby spinach
1 large yellow zucchini (or 2 small)
1 tsp olive oil
1/4 tsp nutmeg
sea salt and ground black pepper, to taste
1In a high-powered blender, combine the almond ricotta ingredients together except the basil. You will fold this in after the mixture is blended.
2Once the mixture is smooth, fold the finely chopped basil into the almond mixture with a spoon and place a double layer of cheesecloth over a large mixing bowl. Pour the almond mixture into the cheesecloth.
3Take the excess ends of the cheesecloth and tie it around a wooden spoon or something you can lay on top of the mixing bowl, suspending it in the mixing bowl. It shouldn’t be touching the bottom of the mixing bowl. Refrigerate this, allowing the excess water to strain from the almond cheese for 24 hours. After 24 hours, you can remove it from the cheesecloth and place it in a new clean dish.
4To make the tomato sauce, heat a pan over medium and sauté white onion for 2 minutes with olive oil.
5Add minced garlic and dried oregano, and sauté for another minute.
6Stir in tomato paste until the garlic and onions are well coated, then add crushed tomatoes, sea salt, and ground black pepper. Cover the pan with a lid and simmer for 20 minutes.
7Add fresh basil, cover, and simmer for another 20 minutes.
8While the sauce is simmering for its last 20 minutes, preheat oven to 325°F.
9Boil the noodles in salted water for about 5 to 6 minutes until half cooked. Drain and set the noodles aside on a damp towel or damp paper towel to prevent them from sticking until you prepare the lasagna rolls.
10Thinly slice yellow zucchini with a mandolin.
11Heat another pan over medium heat with 1 teaspoon of olive oil and add spinach and zucchini together with nutmeg, sea salt and ground black pepper. Sauté for about 4 minutes. There will be a bit excess water from the vegetables, but just drain it from the pan before adding vegetables to the lasagna rolls.
12To assemble the rolls, take 1 tablespoon of almond ricotta and spread it across each lasagna noodle out to the edges. Layer spinach and zucchini on top. Roll the lasagna noodle snuggly.
13Pour half the tomato sauce in the bottom of a 9” x 9” glass baking dish. Place lasagna rolls 4 across and pour the remaining sauce over each row of lasagna rolls.
14Cover with foil and bake for 20 minutes. Serve immediately.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.