Lasagna Rolls

January 22, 2017

Since going vegan we've only had vegan lasagna once, and that time we didn't even make it ourselves. So we figured it was time to roll up our sleeves and make our own. We went the creative route today and made lasagna rolls with our cashew ricotta and fresh basil. The best part about this all was that we intended to make this a few days ago so when we soaked everything it was able to soak for a good time. The end result was the most creamiest cashew ricotta we have ever had!

 

 

Once everything was blended it was pretty easy to assemble them minus the resisting urge of dipping a spoon into that cashew ricotta! Seriously, we recommend soaking your nuts for a day or two like we did. It really made the difference in texture and taste. The smells this will give your kitchen while baking is like any other and the feeling it gives your soul when you take that first bite is well ... just pure bliss. So what are you waiting for? It's time to let the good times "roll" ... see what we did there ;)

 

Ingredients

12 lasagna pasta sheets

Fresh basil

 

For the sauce

3 tbs of olive oil

2 tbs of minced garlic

1 1/2 cups of soaked sun-dried tomatoes

1 3/4 cups of chopped vine ripe tomatoes

1/2 tsp of dried oregano

1/2 tsp of dried basil

 

 

For the cashew ricotta

1 1/2 cups of soaked raw cashews(soaked in 1 cup of water)

2 tbs of nutritional yeast flakes

2 tbs of apple cider vinegar

1/2 tsp of garlic powder

 1/2 tsp of onion powder

1/2 tsp of pink Himalayan salt

1/8 tsp of black pepper

1 handful of sliced basil

 

For the almond mousse

2/3 cup of canned coconut milk

1/4 cup of soaked almonds

1/2 tsp of pink Himalayan salt

 

 

 

Directions

1. In a small pot on medium heat add olive oil and garlic. Stir until fragrant and add chopped tomatoes and seasonings. Lower heat to medium low and simmer for 20 minutes.

2. Once time is up remove sauce from heat.

Combine all ingredients for cashew ricotta(excluding basil) into a blender and blend until smooth. Pour contents into a bowl and stir in basil. Set aside when finished. Rinse blender and grab sauce.

3. In a medium sized pot on medium heat bring water to a boil. Pour sauce into blender along with sun-dried tomatoes and blend until smooth. Pour sauce into a bowl, rinse blender and set aside.

4. Preheat oven to 400 F. Place pasta into pot and cook according to directions. While pasta is cooking combine ingredients for almond mousse into blender. Blend until smooth and set aside. Once pasta is ready drain and grab all components.

5. In a glass dish of choice pour sauce in leaving some to top rolls off with. Grab a lasagna sheet and spread on cashew ricotta. Roll up and place into dish. Continue process until finished.

6. Add remaining sauce on top and pour on almond mousse sprinkle on some dried oregano and bake in oven for 20 minutes. Once time is up remove dish from oven and allow 5 minutes to cool. Garnish with fresh basil and nutritional yeast flakes and enjoy.

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