Vegan Lasagna Roll Ups With Almond Ricotta Food

VEGAN LASAGNA ROLL UPS WITH ALMOND RICOTTA

Steps:

• 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.

VEGAN LASAGNA ROLLS WITH TOFU RICOTTA

Steps:

• Preheat oven to 350 degrees.
• Heat 1 tablespoon of the oil in a large, heavy frying pan over medium high heat. Add the onion, garlic, basil, salt and pepper. Saute until the onions are tender, about 10 minutes. Add the carrots, zucchini, and broccoli and saute until the carrots are crisp-tender, about 10 minutes. Let cool completely. Mix the vegetable mixture into the tofu ricotta cheese.
• Cook the noodles in a large pot of boiling salted water, stirring often until tender, about 10 minutes. Drain and rinse the noodles, then toss with 1 tablespoon of the remaining oil to prevent noodles from sticking together.
• Coat a 13x9x2 inch baking dish with the remaining 1 1/2 teaspoon of oil. Spread 1 cup of the tomato sauce on the bottom of the dish. Using a spatula, spread about 1/2 cup of the vegetable mixture over each lasagna sheet, leaving about 1/2 inch of each end uncovered.
• Roll up each sheet tightly and place it seam side down in the baking dish. Pour the remaining 2 cups of sauce over the rolls.
• Cover the dish with foil. Bake until the sauce bubbles, about 55 minutes. Remove the foil and continue baking for 15 minutes.
• To make Ricotta.
• In a large bowl, mush the tofu up with your hands until it is crumbly.
• add lemon juice, garlic, salt, pepper, basil mush with hands again until reach consistency of ricotta cheese, 2 - 5 minutes.
• add olive oil, stir with fork. add nutritional yeast and mix everything together with a fork.