Vegan Lasagna Roll-Ups with Pesto Ricotta | plant based, gluten free, and nut free options

tofu

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

Silken tofu provides a creamy texture, while cottage cheese is often less expensive.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan cheese can be used for a similar umami flavor.

vegan cheese

💰Cheaper: mozzarella

Regular mozzarella can be used for a non-vegan version.

Cook lasagna noodles in boiling water; adding olive oil is optional to prevent sticking.

For the filling, blend soaked cashews and tofu until creamy.

Add lemon juice to the filling and blend again.

Incorporate garlic into the filling mixture and blend.

Add pine nuts and fresh basil to the filling; be generous with the basil for flavor.

Mix in nutritional yeast flakes and crushed red pepper to taste.

While blending, drizzle in olive oil until well combined.

Spread a thin layer of marinara sauce on the bottom of a baking dish.

Lay out the lasagna sheets and spread a layer of filling in the center of each.

Roll up each lasagna sheet and place it seam-side down in the baking dish.

Repeat the filling and rolling process for the remaining noodles.

Top the roll-ups with more marinara sauce and your favorite vegan cheese.

Sprinkle with homemade vegan parmesan cheese and freeze-dried basil.

Bake in the oven until heated through and slightly golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens