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It’s national lasagna day and I decided to go rogue and roll up the pasta! These lasagna rolls are stuffed with the most velvety almond ricotta that’s easy to make the day ahead and can be used for plenty of other delicious recipes and meal ideas. I’m actually kind of obsessed with it right now!
It's national lasagna day and we decided to go rogue and roll up our pasta! These lasagna rolls are stuffed with the most velvety almond ricotta that’s easy to make the day ahead and can be used for plenty of other delicious recipes and meal ideas. We’re actually kind of obsessed with it right now!
The almond ricotta should be prepared one day in advance to give it time to set.
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This looks awesome! I am going to be trying this out really soon! Love a vegan twist on a classic!
This was an amazing meal! Thank you for the yummy recipe.
I am the only vegan in the house and finding recipes that meet the tastes of my omnivorous hubby and 3 teenaged boys can be a challenge. This was loved by all, and I’m making it again tonight. 🙂
The almond ricotta was so delicious that I reserved some to use as a spread on my sandwiches.
I’ll adjust tonight’s recipe a bit for the tastes of my family and to save a bit of time.
I’ll do a traditional layered style instead of the rolls, and not use as much tomato sauce as last time.
It was yummy goodness and I’m so happy to be a member of your blog.
I love your attitude and style on your videos, and the recipes I’ve tried have not failed to please all appetites.
Thanks for being awesome!
Tara
Oh my! It won over all those boys! amazing. Thanks for leaving this great feedback and comment and we’re so happy you’ve loved the recipes 🙂 Thank you so much!
When you put the almond ricotta in the fridge to set and drain, do you have to cover it? Is there any chance of it molding? Can’t wait to try this! I miss ricotta 🙁
you can cover the bowl with a tea towel. It will not mold in that short amount of time.
I made this tonight but with tofu ricotta and it was great! I would advise people to adjust to their liking.. (:
Hi Lauren. How long does the ricotta cheese last in the fridge? Thank you!
Finally ended up making the entire recipe after a failed first attempt in which I made the ricotta, but just ended up putting it on a sandwich because it was so good, hahah. Thanks for always putting out such great recipes. This was delicious!
Hello Lauren! This recipe looks lovely and I can’t wait to try it! However, could I use raw cashews in replacement of the almonds in the ricotta recipe? Thanks:)
Lasagna noodles are vegan? I thought they have eggs in them?
Question, do the almonds have to be blanched? I know it would change the color but does that matter
the thinly sliced and blanched are just easier to get a smoother consistenc and less of a flavour so that more of the ricotta ingredients are prominent. I haven’t tried with whole almonds, or roasted but you definitely don’t want skins on them
This might be a stupid question, but I’m thinking about making this tomorrow and I haven’t made the "ricotta". What will happen if I make the recipe using the freshly made "ricotta"? Will it just become watery or will it affect the taste and texture?
it might be too watery and then end up making the whole lasagna too watery. However you could blend with less liquid in the blender and just work it a little more to get it as smooth as possible. Mind you I’ve never done it that way, I am just guessing… if you want to cut corners
So, I had to make some adjustments to fit what I had on hand, but the recipe for the almond ricotta was delicious! I would totally make it again.
What I changed: First I used pasta noodle instead of lasagna noodles and layered it like a lasagna. I used the almond ricotta right away and it was still good. I also didn’t have spinach or zucchini, so I subbed mushrooms.
This was so good, I can’t wait to make the recipe as is! I highly recommend anybody looking for a ricotta substitute to use this recipe.
Maybe it was just me but I would double the recipe for the ricotta. I spread it pretty thinly and only got 5 lasagna rolls out of it. Too bad, I was hoping for leftovers!
I know you hate substitution comments but if you used cashews (they’re cheaper where I live and my husband loves them) would you soak them or blanch? I don’t want to fuck it up hah
I’m making these tonight for my Grandpa’s birthday! I am trying to restrain myself from eating the whole batch right now. The recipe is perfect!
I made this in a square pan bc my Jovial rice noodles were all broken. I used purchased almond ricotta (Kite Hill). I love this recipe so much. I can’t wait to eat it all week!
I’ve been making this but using your artichoke spinach dip recipe instead of the almond ricotta – it’s a huge hit in our house just when we thought lasagna was only in our cheese eating past! Thank you for the continuous vegan inspiration!
sounds great!
This almond ricotta is great – my husband and I (who are not fully vegan, but working on it) both agreed that if we didn’t know it wasn’t we would have thought it to be real cheese! I may try serving this to some friends sometime that do eat cheese and see if they notice 🙂
Thanks for the great recipe!
These have easily become the fan favorite in my house. I made it first for my boyfriend’s birthday in April and everyone has been asking me to make it again ever since. I finally did tonight and it came out even better than the first time! Needless to say I will be making this for every special occasion that I am the chef for in the future 🙂
We made these last night. This will be a staple in our house. That almond ricotta is the bomb! Honestly, I don’t think our dairy eating friends would know the difference. We topped it with some cashew parmesan. So thankful for this one!
I made the ricotta with leftover almond pulp from making almond milk and it was super delicious- tangy, salty and sharp! It was a perfect way to use up the almond pulp. Thanks Lauren for your amazing talent!