Vegan Lasagna Roll Ups with Fresh Basil Pesto & Tofu Ricotta

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.
Servings 3 lasagna roll ups

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
  • cup raw cashews
  • 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.