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Vegan Lasagna Roll-Ups with Cashew Ricotta

  • Author: Maria Koutsogiannis
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 5 1x
  • Category: Kid Friendly, Main Dishes
  • Cuisine: Vegan

Description

This yummy Vegan Lasagna Roll-Ups recipe with Cashew Ricotta is so delicious and impressive. It’s a unique twist on your typical lasagna.


Scale

Ingredients

lasagna sheets of choice, see notes

1 batch of Vegan Ricotta

1 batch of Vegan Meat Sauce

1 cup vegan parmesean cheese – optional


Instructions

Grease a 14 X 11 inch baking dish and set aside.

Preheat oven to 400F and fill a large pot with water.  Bring the water to a boil and salt well.

Boil pasta for around 5 minutes or until aldente and easy to use/handle.  You want to be able to roll the pasta.

Remove the pasta from the hot water and place into a bowl that has been lightly greased with olive oil.

Begin by adding 2 tbsp. of ricotta to each lasage sheet (see images for reference).  Be sure to cover every edge, leaving around 1/2 inch on each side.

Now, add meat sauce to the lasagna sheet.  I would recommend around 2 tbsp. but add enough to cover the ricotta.

Roll the lasagna sheet till closed and place onto your greased baking sheet. Repeat till you fill your baking sheet.

Top your roll-ups with the remainder of your meat sauce and parmesan cheese.

Bake for 35-40 minutes.

Enjoy with fresh thyme and a lovely salad!


Notes

Depending on which lasagna sheets you choose that will dictate how many you need.  To stay safe, just buy 1 package.

The lasagna rolls dish can be made ahead of time and frozen.  Remove from freezer and bake for 1 hour and 10 minutes before enjoying.

Any leftovers will last up to 1 week in a tightly sealed container in the fridge.

Ricotta will last up to 1 week in the fridge in a tighter sealed container.

Vegan Meat Sauce will last up to 1 week in the fridge in a tighter sealed container.

Vegan Meat Sauce is freezer friendly.  Once cooked, cool and place in a tightly sealed container.  Will last up to 6-12 months.

Keywords: ricotta, recipe, cashew, easy, food