vegan recipe roll up lasagna

Vegan Roll Up Lasagna

Vegan Roll Up Lasagna
Recipe type: Mains
  • 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
  • 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)
  1. Process tofu until crumbly, toss through lemon juice & sugar. Sit in the fridge for at least an hour
Gooey Tahini & Cashew Cheese
  1. Blend all ingredients except the garlic in a blender until completely smooth
  2. Pour into a saucepan, add garlic and stir constantly over a medium to high heat
  3. Keep stirring until it starts to become thick & gooey
  4. Remove from heat & set aside
  1. In a large bowl, whisk together the passata, salt, pepper, rice malt, basil and oregano (& chili flakes)
  1. Preheat oven to 180oC
  2. Oil a large lasagne dish/try
  3. Place a thin layer of sauce across the bottom
  4. Combine the ricotta, gooey cheese & silverbeet together
  5. Evenly spread 1 cm of your silverbeet mixer up a sheet of lasagne & lightly roll up & place in tray
  6. Repeat until all sheets have been used
  7. Pour sauce over ensuring you get some in between the rolls & down the sides
  8. Cover with foil & bake for 40 minutes
  9. Remove foil & bake for a further 10 minutes
  10. Remove from oven & allow to sit for 10 minutes before serving
Make your filling first. This can be left overnight in the fridge for use the next day

Filling – Ricotta & Gooey Tahini cheese with silverbeet


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