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With Thanksgiving behind us, we are just now gettin’ warmed up with feasting our way into the new year, am I right? My favorite month of the year is upon us primarily because it’s my birthday month, tee hee. AND, I get in the mood to cook festive dishes from other regions. It’s a tradition in our home to make a Mexican or Italian holiday spread for Christmas dinner. I mean, the Tofurkey roast I enjoyed this past Thursday was the bomb.com but, I’m ready to switch it up now. This recipe for Tofu Ricotta Lasagna Rolls is one I have in rotation for family dinners.
Tofu Ricotta Lasagna Rolls, let’s be real.
You KNOW how much I love ya’ll! And, you also know I will always be straight with you, right? This recipe is what I call an “advanced task from the seventh layer of hell.” Why do I make it? Better yet, why am I sharing it with all of you? I do so because it is THAT GOOD! So, I will give you a few ideas on how to make it easier for you the first go-around. After that, it’ll become second nature to you the more you cook these fabulous tofu ricotta lasagna rolls! And for those of you who like to “jump to the recipe” and skip all of my witty writing, it’ll sure suck to be you come time to cook this bitch.
Idea #1
Some of you probably don’t like to plan menus for the week because you don’t know what you’ll be in the mood for from one night to another. That is understandable, however, if you are going to make this recipe, you will need to plan ahead, dudes and dudettes! MAKE YOUR MARINARA AND CASHEW CREAM SAUCE AHEAD OF TIME! That means, prepare each of the sauces on the day you’ve designated for batch cooking. I have included the links to both within the recipe. The beauty is, they freeze well and keep in the fridge for a week. Or, you can skip the cashew cream sauce and just sprinkle the top with vegan parmesan.
Idea #2
Re-read idea #1 because I am so serious about what I’m suggesting you do. Also,
- Plan on making this dish on one of your least busy weeknights, or
- Cook this dish on the weekend to enjoy with your family. They can even help in the kitchen!
- Make it for only the ones you love and who appreciate your efforts. Forget everyone else! I’m kidding…or am I?
- Batch cook the marinara and freeze for when you want to try other Italian recipes. It will save you time in the long run. I like to freeze my sauces in these containers.
Happy cooking, everyone, and don’t break a nail with this one!
~Ruthie
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Tofu Ricotta Lasagna Rolls
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
9 lasagna pasta sheets, I use Barilla brand
3 cups Basic Marinara Sauce
1 cup Cashew Cream Sauce
1 block extra-firm tofu, water pressed out
2 tbsp tahini
2 1/2 tbsp nutritional yeast
3 tbsp shallot, finely diced
2 cloves fresh garlic, finely diced
1/4 tsp nutmeg
1/2 tsp lemon zest
1 tbsp lemon juice
1 tsp salt
1/2 tsp pepper
2 cups fresh spinach, roughly chopped
chopped fresh parsley for garnish
For Vegan Parm
1/2 cup raw cashews
3 tbsp nutritional yeast
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
Instructions
Cook lasagna pasta sheets to the package instructions. Pre-heat oven to 350 degrees.
To make the vegan parmesan, combine cashews, nutritional yeast, garlic powder, salt, and pepper in a food processor and blend until the mixture resembles grated parmesan. Set aside.
While noodles are cooking, break up tofu into a large mixing bowl. Add tahini and the next eight ingredients. Mash together with your hand until fully incorporated. Set aside.
Ladle a cup of marinara sauce into a large baking dish. Spread sauce to cover the bottom of the baking dish. Set aside.
Once the pasta is par-cooked, lay them out on a cutting board in batches of two to three. Press about 2/3 cup of the tofu ricotta mixture onto each lasagna sheet, leaving a bit of bare space at one end. Slowly roll each sheet and place it on top of marinara in baking dish. Repeat with the remainder of pasta sheets. Drizzle cashew cream sauce over lasagna rolls and sprinkle with vegan parm.
Cover with foil and bake the lasagna rolls in the oven for 30 to 45 minutes. Remove from oven and let cool for 8-10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: bake
- Cuisine: Italian
