ADL Green Lasagna Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 oz lasagna noodlesFor the white sauce:2 cups cashews, soaked for at least 2 hours1 cup water1 tablespoon cornstarch1 teaspoon saltFor the pesto:4 cloves garlic6 cups fresh basil, loosely packed1 cup pumpkin seeds2/3 cup olive oil1/4 cup nutritional yeast flakes2 tablespoons fresh lemon juice1 teaspoon salt1/2 teaspoon black pepper1/4 cup waterFor the ricotta:32 oz extra firm tofu, drained and set out to dry for 2 hours1/2 cup pesto1/4 cup nutritional yeast2 tablespoons olive oil2 tablespoons fresh lemon juice1 teaspoon saltFor the spinach:2 tablespoons olive oil6 cloves garlic, minced10 oz baby spinach
Cook the lasagna noodles according to package directions until al dente. Rinse under cool water and lay them out to dry on towels so they don't stick together.
Make the white sauce:
Drain cashews. In a blender, combine all ingredients and blend until completely smooth, 3 - 5 minutes. Scrape down the sides of the blender a few times. Set aside.
Make the pesto:
Place garlic cloves in a blender and pulse to mince. Add basil, pumpkin seeds, olive oil, nutritional yeast, lemon juice, salt, pepper and water and blend. Blend about 2 minutes. Pesto will not/should not be completely smooth.
Make the ricotta:
In a medium mixing bowl, crumble tofu with your hands until it resembles ricotta cheese. Mix in pesto, nutritional yeast, olive oil, lemon juice and salt until combined. Set aside.
Make the spinach:
Preheat a large frying pan over medium low heat. Heat the olive oil then add the garlic and sauté for 1 minute. Add spinach and cook, stirring often, until wilted, about 3 minutes. Drain any excess liquid and set aside.
Assemble and bake:
Preheat oven to 350 F. Lightly grease a 9×13 baking pan with olive oil spray.
Spread ricotta mixture evenly over each lasagna noodle, leaving a 1/2 inch at each end.
Spread spinach mixture over the ricotta. Starting at the bottom end, roll noodle up and place, seam side down, in the baking pan. Continue with all remaining noodles. Pour the white sauce over the rolls.
Bake for 15 minutes, then add pesto sauce on top and bake another 15 minutes.
makes 12 lasagna rolls
Make the white sauce:
Drain cashews. In a blender, combine all ingredients and blend until completely smooth, 3 - 5 minutes. Scrape down the sides of the blender a few times. Set aside.
Make the pesto:
Place garlic cloves in a blender and pulse to mince. Add basil, pumpkin seeds, olive oil, nutritional yeast, lemon juice, salt, pepper and water and blend. Blend about 2 minutes. Pesto will not/should not be completely smooth.
Make the ricotta:
In a medium mixing bowl, crumble tofu with your hands until it resembles ricotta cheese. Mix in pesto, nutritional yeast, olive oil, lemon juice and salt until combined. Set aside.
Make the spinach:
Preheat a large frying pan over medium low heat. Heat the olive oil then add the garlic and sauté for 1 minute. Add spinach and cook, stirring often, until wilted, about 3 minutes. Drain any excess liquid and set aside.
Assemble and bake:
Preheat oven to 350 F. Lightly grease a 9×13 baking pan with olive oil spray.
Spread ricotta mixture evenly over each lasagna noodle, leaving a 1/2 inch at each end.
Spread spinach mixture over the ricotta. Starting at the bottom end, roll noodle up and place, seam side down, in the baking pan. Continue with all remaining noodles. Pour the white sauce over the rolls.
Bake for 15 minutes, then add pesto sauce on top and bake another 15 minutes.
makes 12 lasagna rolls
Nutritional Info Amount Per Serving
- Calories: 440.6
- Total Fat: 25.2 g
- Cholesterol: 0.0 mg
- Sodium: 634.8 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 5.8 g
- Protein: 15.7 g
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