VEGAN LASAGNA ROLLS WITH TOFU RICOTTA
Make and share this Vegan Lasagna Rolls With Tofu Ricotta recipe from Food.com.
Provided by lizardstone01
Categories One Dish Meal
Time 1h25m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 562.4, Fat 23.2, SaturatedFat 8.8, Cholesterol 41.8, Sodium 1273.2, Carbohydrate 64.3, Fiber 11.1, Sugar 13.5, Protein 30.9
TOFU 'RICOTTA'
A vegan alternative to ricotta for lasagna.
Provided by Natasha_L.
Categories 100+ Everyday Cooking Recipes Vegan
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Blend tofu, garlic powder, oregano, basil, and lemon juice in a blender until combined. Stream olive oil into the tofu mixture while blending until your obtain the desired consistency.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 2.1 g, Fat 9.7 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 1.4 g, Sodium 4.3 mg, Sugar 0.5 g
VEGAN " MEAT & CHEESE" SPINACH LASAGNA
The spinach "ricotta cheese" mixture is made with firm tofu and vegan cream cheese. It tastes rich & the white layer looks beautiful when served. Very easy to prepare and not runny like so many other vegetarian lasagnas seem to be. Very well received by non-vegans.
Provided by flitenrs
Categories < 4 Hours
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In olive oil, saute chopped onions and garlic, Stir in mushrooms, basil and parsley and saute for a few more minutes.
- In a bowl, combine saute pan contents with well-squeezed/drained tofu and vegan cream cheese.
- Add well-drained spinach to saute pan and heat briefly to remove any remaining moisture in spinach, Incorporate into "cheese" mixture, salt and pepper liberally.
- Cover bowl and let sit in fridge for at least 30 minute,preferably over night-The longer it sits together, the better the flavors meld, (This is also nice because you get 1/2 the prep done the night before and can throw your lasagna together in minutes the next day).
- Heat "ground beef" crumbles in pan with some of the tomato sauce, about 1/2 to 1c.
- Cook lasagna noodles according to package (usually 12 minutes), Add oil to salted boiling water to keep noodles from sticking to one another.
- Spray 9x13 dish w/ non-stick, Layer 3 noodles, layer half remaining tomato sauce, layer half of "cheese" mixture, 2nd layer noodles, layer all "ground beef" mixture, layer second half of "cheese" mixture, 3rd layer noodles covered with remaining tomato sauce. Sprinkle top liberally with vegan parmesan cheese.
- Cover with foil and bake at 400°F for 30 minutes, and uncovered for another 10 minutes.
- Let sit for 5+ minutes before serving.
Nutrition Facts : Calories 148, Fat 2.8, SaturatedFat 0.4, Sodium 393.5, Carbohydrate 21, Fiber 3.9, Sugar 3.9, Protein 11.4
VEGAN LASAGNA
This classic vegan lasagna replaces ricotta with a homemade cashew-tofu cream that is easy to prepare and strikes the right balance: Cashews provide richness while tofu keeps things light. This recipe can be modified to fit your schedule. If you're in a hurry, forgo the sauce for three cups of your favorite store-bought marinara, and if you prefer no-boil noodles, they work, too. You could replace the cashew-tofu cream with purchased vegan ricotta, or get ahead on future dinners by doubling the cashew-tofu ricotta and freezing the extra batch. It keeps for up to six weeks in the freezer, and can also be used in stuffed shells and manicotti.
Provided by Gena Hamshaw
Categories dinner, casseroles, noodles, pastas, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the marinara sauce: Heat the olive oil in a pot over medium-high. Add the onion and cook, stirring often, until the onion is soft and translucent, 4 to 5 minutes. Add the garlic and cook, stirring constantly, for another minute. Stir in the tomato paste, Italian seasoning and red-pepper flakes, then stir in the diced and crushed tomatoes and sugar, if using. Allow the sauce to come to a simmer, then reduce the heat to low and cook for 5 minutes, uncovered. Add salt to taste. You can leave the sauce textured or purée it with an immersion blender, depending on your preference. Remove from heat.
- Make the ricotta: Add the cashews and garlic to a food processor and process until the cashews form a coarse meal, about 1 minute. Stop and scrape down the sides of the processor, then turn the processor back on. While it's running, drizzle in 1/2 cup water and the lemon juice. Process until completely smooth and the texture resembles hummus, another 2 minutes.
- Crumble the block of tofu into the processor, add the nutritional yeast, and season with salt and pepper. Continue processing until the mixture is smooth and resembles ricotta, stopping to scrape the sides of the processor as needed, about 1 minute. Taste and adjust salt and pepper.
- Assemble the lasagna: Heat the oven to 350 degrees and lightly oil a 9-by-13-inch casserole dish. Bring a large, salted pot of water to boil. Cook the lasagna noodles according to package instructions, until they're al dente. (Skip this step if you're using no-boil noodles.)
- Layer 1 scant cup marinara sauce at the bottom of your lasagna dish. Cover it with a layer of 3 to 4 lasagna noodles. Cover the noodles with half the vegan ricotta. Cover the ricotta with another layer of noodles, followed by another cup of marinara and the remaining ricotta. Add a final layer of noodles and the remaining marinara sauce. Bake the lasagna for 40 to 45 minutes, or until the marinara on top is dark and the lasagna is bubbling. Top with torn basil leaves, if desired, and serve.
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- Assemble the lasagna: Spread 1 scant cup of marinara sauce at the bottom of a 8" x 11" (2L) casserole dish. Add 1 layer of lasagna noodles (I used 3 noodles per layer). Next, spread half of the vegan ricotta. It doesn't have to be perfectly spread. Top with 1 small handful of spinach. Add a second layer of lasagna noodles, then spread 1 scant cup of marinara sauce. Add a third layer of lasagna noodles, followed by the other half of the ricotta. Add another small handful of spinach. Finally, add one last layer of lasagna noodles and top it with the remaining marinara sauce.
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