VEGAN LASAGNA ROLL UPS [VEGANMAS #17] | PLANTIFULLY BASED

Today we are going to make some delicious lasagna roll ups! So easy to make and perfect for dinner!


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SAUCE
Ingredients
1 can of tomato sauce (I like the one from Trader Joes)
¼ vidalia onion, chopped
1-2 cloves of garlic, chopped
1 tsp salt
1 tbsp sugar
1 tbsp olive oil

Method
Add olive oil to a pot and let it heat up. Add garlic and onion to the pot and let it cook until it is fragrant. Then add in the tomato sauce. Fill the can up about a quarter with water swirl it around to get the leftover sauce. Pour that into the pot as well. Then add in the sugar and salt. Sugar is important because it takes away the acidity of the tomatoes. Let it simmer for about 20 minutes on a low heat.

FILLING
Ingredients
¾ block extra firm tofu
¼ cup almond milk
¼ cup water
1 big spoonful vegan cream cheese
1 tbsp nutritional yeast
2 tbsp vegan parmesan
1 tbsp salt
2 basil leaves
1 tsp garlic powder
½ cup beefless ground beef
1 bag of spinach

Method
In a pan cook the ground beef and spinach. In a blender or food processor add the ingredients from tofu to garlic powder. Blend until well combined and a bit chunky to resemble the texture of regular ricotta. Once the spinach and beef are cooked in a bowl mix together with the ricotta mixture. Make sure to taste it and adjust flavors accordingly.

ASSEMBLE
Preheat the oven to 400F. Cook your lasagna like you would regular pasta. Drain and then add a touch of water back to the pot so the noodles don’t clump together while you are rolling them. Lay down a paper towel and pat off the noodle before you fill it. Add in a few tablespoons and then roll it up long ways. Add sauce to the bottom of a pan and place them in there. Top with extra sauce and vegan parmesan. Bake in the oven for about 10 minutes. You can also use vegan mozzarella if you want. Enjoy with extra tomato sauce, basil and cheese.

Yields 6 lasagna roll ups.

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