Vegan Roll Up Lasagna
Author: Nikki
Recipe type: Mains
Ingredients
Ricotta
- 250grams firm tofu
- 1 tablespoon lemon juice
- 1 teaspoon castor sugar
Gooey Tahini & Cashew Cheese
- ¼ cup raw cashew soaked overnight, then drained
- 1 ½ cup hot water
- 2 tablespoons tapioca flour
- 1 tablespoon olive oil
- 1 tablespoon tahini
- 1 teaspoon salt
- 1 tablespoon crushed garlic
Sauce
- 700g passata
- 1 tablespoon rice malt (or you could use agave)
- 1 teaspoon salt
- 1 teaspoon dry basil
- 1 teaspoon dry oregano
- Pinch of pepper
- chili flakes for heat (optional)
Also needed
- 12 sheets of thin, curly lasagne sheets – cooked & laid out flat
- **If you cannot locate these, simply purchase normal lasagne sheets, cook them & cut them along the centre. The sheets won’t be as long but will substitute
- 1-2 cups shredded/thinly sliced silverbeet (you could use spinach)
Instructions
Ricotta
- Process tofu until crumbly, toss through lemon juice & sugar. Sit in the fridge for at least an hour
Gooey Tahini & Cashew Cheese
- Blend all ingredients except the garlic in a blender until completely smooth
- Pour into a saucepan, add garlic and stir constantly over a medium to high heat
- Keep stirring until it starts to become thick & gooey
- Remove from heat & set aside
Sauce
- In a large bowl, whisk together the passata, salt, pepper, rice malt, basil and oregano (& chili flakes)
Method
- Preheat oven to 180oC
- Oil a large lasagne dish/try
- Place a thin layer of sauce across the bottom
- Combine the ricotta, gooey cheese & silverbeet together
- Evenly spread 1 cm of your silverbeet mixer up a sheet of lasagne & lightly roll up & place in tray
- Repeat until all sheets have been used
- Pour sauce over ensuring you get some in between the rolls & down the sides
- Cover with foil & bake for 40 minutes
- Remove foil & bake for a further 10 minutes
- Remove from oven & allow to sit for 10 minutes before serving
Notes
Make your filling first. This can be left overnight in the fridge for use the next day
Filling – Ricotta & Gooey Tahini cheese with silverbeet
Filling – Ricotta & Gooey Tahini cheese with silverbeet
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