Vegan Lasagna Roll Ups

/
UNADJUSTEDNONRAW_thumb_16e5b.jpg

These are messy to make but perfect comfort food! This is a traditional ‘cheese and meat’ lasagna but this recipe could easily be altered with thinly sliced veggies and cheese inside. Perfect dish to begin to ‘convert the carnivores’ in your life.

Basic Ingredients (see individual sections for more ingredients)

1 package Lasagna Noodles (I used Jovial brand gluten free) 12 noodles

3 cups Marinara Sauce (I used Newman’s Own)

UNADJUSTEDNONRAW_thumb_16e73.jpg

½ cup Vegan Mozzarella (I used Miyokos)

First Up, Boil the lasagna noodles only for the duration the package instructs. This is just to make them flexible but not to fully cook them! Remove them from heat and run under cold water and then lay flat on sheets of parchment. 

 

Tofu Ricotta Ingredients

1 block Extra Firm Tofu (vacuum packed if available Naysoya brand) Drained

4 Tbl Nutritional Yeast

1 Tsp Garlic Powder

1 Tsp Onion Powder

¼ tsp paprika

½ tsp salt

3 cups fresh organic spinach

¼ - ½ cup plant milk (unsweetened )

In a food processor blend tofu and spices. You want the mixture to be smooth and thick. Add small amounts of almond milk to assist if the mix needs liquid in order to come together. You may not need all of the plant milk. Once the mix is thick and smooth, add the spinach and blend until evenly combined.

UNADJUSTEDNONRAW_thumb_16e74.jpg


Plant Protein Ingredients

2 packages defrosted Beyond Meat Burger (4 burgers total) OR 1 lb Beyond Meat ground

1/3 cup Gluten free panko

¼ cup minced onion

2 cloves garlic minced

¼ cup fresh chopped parsley

Blend all ingredients with your hands until well combined.

Preheat the oven to 350 and spread some of the marinara in the bottom of a rectangular baking dish.  Assemble your roll ups by spreading ½ the long width of each noodle with Ricotta mix and the other half with the Plant protein mix and then drizzle some of the marinara down the middle. Roll carefully and place seam side down in your baking dish. Once they are all assembled spread some additional marinara on the tops of each roll , season with fresh parsley, cover with foil and bake 30-40min or until noodles are fully cooked through. Uncover and sprinkle with mozzarella and bake an additional 5 min to melt the cheese. Dress with fresh parsley and cashew parm and enjoy!