Vegan Lasagna Roll Ups with Fresh Basil Pesto & Tofu Ricotta
A fun take on traditional lasagna with a flavourful basil pesto and an easy tofu ricotta.
Ingredients
- 3 Lasagna Sheets I used Banza's chickpea lasagna*
- Fresh chopped spinach
- Optional: Shredded Vegan Mozzarella
Fresh Basil Pesto
- large handful of spinach
- 1 cup fresh basil
- 2 garlic cloves
- juice of ½ a lemon
- ⅓ cup raw cashews
- ⅓ cup olive oil
- 2 tbsp nutritional yeast
- salt (to taste)
Vegan Tofu Ricotta
- 7 ½ oz extra firm tofu
- 1 tbsp olive oil
- 1 tsp miso paste
- 1 garlic clove
- 1 tsp onion powder
- juice of ½ a lemon
- 1 tbsp nutritional yeast
- salt (to taste)
Instructions
- Preheat oven to 425°.
- Bring a large pot of water to a boil.
- Prepare basil pesto: blend all ingredients in a blender until combined. Set aside.
- Prepare tofu ricotta: blend all ingredients in a blender until combined. Set aside.
- Boil lasagna sheets for 5-6 mins. Drain and rinse with cold water.
- Transfer lasagna sheets onto a flat surface.
- Gently spread a thin layer of the basil pesto, fresh spinach, then the tofu ricotta. Repeat for each sheet.
- Carefully roll each lasagna sheet and transfer to a prepared baking tray.
- Optional: Sprinkle on some vegan mozzarella if desired.
- Bake at 425° until edges start to brown.
- Enjoy!
Notes
*Any lasagna should do, but I used Banza‘s chickpea lasagna for extra protein.