Vegan Lasagna Roll-Ups with Pesto Ricotta

Serves 4 | Prep time: 45 mins | Cooking time: 30 mins

INGREDIENTS

• 8 lasagna noodles
• 3 cups tomato sauce

Pesto Ricotta Filling Recipe

• 1 cup raw cashews, pre-soaked
• 1/4 cup pine nuts
• 1 cup (225g/8oz) firm tofu
• 3 Tbsp fresh lemon juice
• 1 1/4 tsp salt
• 2 tsp Bragg Liquid Aminos
• 1/3 cup nutritional yeast flakes
• 6 garlic cloves
• 1/2 tsp crushed red pepper
• 2 cups fresh basil
• 1/3 cup olive oil

METHOD

1. Make the tomato sauce according to my recipe, or use your favorite tomato sauce. Set aside to cool.
2. Cook the lasagna noodles according to the package information. Rinse in cold water to stop the cooking, drain and set aside.
3. In a food processor, make the pesto ricotta cheese mixture by adding cashews, pine nuts, and tofu, and blend until smooth. Next, add the lemon juice, salt, Bragg Liquid Aminos, nutritional yeast, garlic, crushed red pepper, and fresh basil. Pulse to combine.
4. While the food processor is running, slowly add the oil. Scrape down the side of the food processor and continue to pulse until you have ricotta-like consistency.
5. Assemble the pesto lasagna rolls. Start by adding a thin layer of tomato sauce to the bottom of a greased square baking pan.
6. Next, spread 2-3 tablespoons of the pesto ricotta mixture on each lasagna noodle. Then, start at one end and roll until you reach the other end. Place the rolled-up lasagna noodle in the baking pan.
7. Cover each lasagna roll-up with tomato sauce. If desired, sprinkle some vegan parmesan or vegan mozzarella cheese on top. Bake at 175C/350F for 30 minutes.
8. Garnish with minced basil.