Easy Vegan Spinach Lasagna Rolls with Almond Ricotta [+ VIDEO]
These Easy Vegan Spinach Lasagna Rolls are everything you love about traditional lasagna, all rolled up into an easy to serve meal with made from scratch almond ricotta that's even better than the real thing!
Servings 4 people
Ingredients
- 8 lasagna sheets
- 16 oz. frozen chopped spinach cooked and excess water drained
- 1 cup marinara sauce
- 1 cup vegan mozzarella cheese shredded
Almond Ricotta Cheese
- 1 cup blanched slivered almonds
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tbsp Italian seasoning
- ½ tsp dried rosemary
- ½ tsp dried oregano
- black pepper to taste
- 1 tbsp lemon juice
- 3/4 cups water
- fresh basil to taste (optional)
Instructions
- Preheat oven to 350°
- Cook lasagna pieces according to package instructions until al dente. Once finished cooking, drain the hot water and fill pot with cool water (this will keep the lasagna from sticking and forces it to stop cooking). Set aside.
- Cook frozen spinach in a medium sized pan and season to taste with salt and pepper. Once cooked, drain any excess water and set aside.
- In a food processor or high speed blender combine all of the ingredients for the almond ricotta cheese. Blend until only slightly lumpy, resembling ricotta cheese. Set aside.
- Using a cutting board, remove the pasta from the cool water and lay flat vertically. Drizzle with 1-2 tsp of marinara sauce, then layer evenly with almond ricotta, spinach and vegan mozzarella cheese.
- Starting with the end closest to you, begin rolling the lasagna (to create a pinwheel) and repeat the process until all are done.
- In a square 8x8 baking dish, spread a few spoonfuls of marinara sauce along the bottom. Transfer the spinach rolls to the dish (they will be snug), then top with a generous portion of marinara sauce and vegan mozzarella cheese.
- Transfer to the oven and cook for 20 minutes.
- Once finished cooking, remove from the oven and garnish with fresh basil (optional). Enjoy!