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Lasagne Rollups

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A flavorful, hearty vegan lasagna rolled-up with a tofu and almond ricotta filling and topped with a savory tomato sauce from scratch.

  • Author: Julie Smith
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 1x
  • Category: Pasta and Noodles
  • Method: Baking

Ingredients

Scale

12 whole Lasagna Noodles (eggless)

Sauce:

  • 4 tablespoons olive oil
  • 3 carrots, diced
  • 1 medium onion, diced
  • 3 cloves garlic (or more), minced
  • 1 cup vermouth
  • 1 28-ounce can diced tomatoes
  • 3 tablespoons tomato paste
  • 4 tablespoons nutritional yeast
  • 1/2 cup pitted black olives, preferably oil-cured, chopped
  • 2 tablespoons capers
  • 2 teaspoons white miso
  • 1 tablespoon vegemite
  • 3 tablespoons olive brine
  • Crushed red pepper flakes to taste
  • 1 teaspoon fennel seeds, ground
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons minced fresh basil
  • 1 stick vegan butter like earth balance
  • Kosher salt and freshly ground black pepper to taste

Filling:

  • 8 ounces, almond milk ricotta cheese
  • 14 oz. firm tofu, drained and pressed
  • 1/4 cup plant based milk
  • 1 – 2 teaspoons Himalayan Black Salt (Kala Namak)
  • 1/2 cup fresh parsley, minced
  • 1/2 teaspoon pepper
  • 2 tablespoons nutritional yeast
  • 2 teaspoons egg replacer (I prefer Follow Your Heart VeganEgg)

Cashew Cream:

  • 1 cup roasted, unsalted cashews
  • 1 1/2 cups unsweetened plant based milk (I use unsweetened soy milk)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon white miso
  • 1/8 teaspoon lactic acid
  • 1/8 teaspoon kosher salt

Instructions

  1. Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional
  2. Boil lasagna noodles until al dente (approx 5 – 6 minutes). Drain and lay flat on a cookie sheet with parchment paper or silpat.
  3. In a large heavy bottom pot, heat olive oil over medium-high heat. Add carrots and cook for 5 – 10 minutes until starting to soften. Add onions and garlic and cook for 5 more minutes. Add vermouth, diced tomatoes, tomato paste and nutritional yeast. Reduce the heat and simmer for 15 minutes. Stir in olives, capers, miso, vegemite, olive brine, red pepper flakes, fennel, parsley, basil. Simmer for another 15 minutes. Stir in vegan butter. Season with kosher salt and freshly ground black pepper to taste.
  4. Make the filling by adding almond milk ricotta, tofu, plant based milk to a food processor. Sprinkle in the black salt, parsley, pepper, nutritional yeast, and egg replacer. Pulse several time to roughly combine. Filling should be a little chunky – not super smooth.
  5. Make the cashew cream by blending all ingredients on high speed until completely smooth, about 3 minutes. Stop scrape down the sides of the blender and process again for 1 minute. Add more milk if the cream is too thick.
  6. To assemble, spoon a 1 to 2 cups of sauce into the bottom of a 9 x 13 inch pan. Spread 2-3 tablespoons ricotta filling on each noodle, then roll them up. Lay them seam down in the pan. Top with remaining sauce, drizzle with the cashew cream, and fresh herb garnish.
  7. If baking immediately, bake at 375 for 20 – 40 minutes, until hot and bubbly.
  8. Let cool for a few minutes before serving.

Notes

If baking from a frozen state, bake, covered in foil, at 350 for 45 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done.

Keywords: vegan, main course, freezer meals make ahead

Find it online: http://shiftycrafty.com/lasagne-rollups/