It’s National Lasagna Day! There’s nothing better than a big hearty plate of lasagna, especially if it’s vegan!
I decided to go rogue this time and roll up my noodles into these vegan lasagna roll up stuffed with homemade almond ricotta! It still has 8 delicious servings and all the tastes you crave, but it’s a fun way to shake up a traditional take on pasta.
These lasagna roll ups 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!
Don’t let the homemade vegan cheese scare you. It’s a neat process if you’ve never done it before, and it’s totally worth having homemade lasagna roll ups afterwards! Watch the full how-to video to see how it’s done or keep scrolling for the recipe.
If you want a more traditional lasagna I have the perfect recipe for ya here!
vegan lasagna roll ups with almond ricotta
Rolled up lasagna means all the flavour and twice the fun! Filled with a fresh creamy almond ricotta, this is a perfect option to whip up any night of the week.
- 1 C blanched sliced almonds (no skins)
- 1/3 C water
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp white pepper
- 1 tbsp finely chopped basil
- 1/2 C finely chopped white onion
- 1 garlic clove, minced
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 2 C canned crushed tomatoes
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 tbsp finely chopped basil
- 8 lasagna noodles
- 4 C baby spinach
- 1 large yellow zucchini (or 2 small)
- 1 tsp olive oil
- 1/4 tsp nutmeg
- sea salt and ground black pepper, to taste
In a high-powered blender, combine the almond ricotta ingredients together except the basil. You will fold this in after the mixture is blended.
Once the mixture is smooth, fold the finely chopped basil into the almond mixture with a spoon and place a double layer of cheesecloth over a large mixing bowl. Pour the almond mixture into the cheesecloth.
Take the excess ends of the cheesecloth and tie it around a wooden spoon or something you can lay on top of the mixing bowl, suspending it in the mixing bowl. It shouldn’t be touching the bottom of the mixing bowl. Refrigerate this, allowing the excess water to strain from the almond cheese for 24 hours. After 24 hours, you can remove it from the cheesecloth and place it in a new clean dish.
To make the tomato sauce, heat a pan over medium and sauté white onion for 2 minutes with olive oil.
Add minced garlic and dried oregano, and sauté for another minute.
Stir in tomato paste until the garlic and onions are well coated, then add crushed tomatoes, sea salt, and ground black pepper. Cover the pan with a lid and simmer for 20 minutes.
Add fresh basil, cover, and simmer for another 20 minutes.
While the sauce is simmering for its last 20 minutes, preheat oven to 325°F.
Boil the noodles in salted water for about 5 to 6 minutes until half cooked. Drain and set the noodles aside on a damp towel or damp paper towel to prevent them from sticking until you prepare the lasagna rolls.
Thinly slice yellow zucchini with a mandolin.
Heat another pan over medium heat with 1 teaspoon of olive oil and add spinach and zucchini together with nutmeg, sea salt and ground black pepper. Sauté for about 4 minutes. There will be a bit excess water from the vegetables, but just drain it from the pan before adding vegetables to the lasagna rolls.
To assemble the rolls, take 1 tablespoon of almond ricotta and spread it across each lasagna noodle out to the edges. Layer spinach and zucchini on top. Roll the lasagna noodle snuggly.
Pour half the tomato sauce in the bottom of a 9” x 9” glass baking dish. Place lasagna rolls 4 across and pour the remaining sauce over each row of lasagna rolls.
Cover with foil and bake for 20 minutes. Serve immediately.
The almond ricotta should be prepared one day in advance to give it time to set.