Lasagna Roll-Ups with Cashew Ricotta
This is one of those recipes that is a little labor intensive, but so worth it. If you want to save a little time you could make the cashew ricotta the day before, then all you’d have to do is assemble everything before baking.
- 1 box whole wheat lasagna noodles
- 4 to 5 cups of your favorite tomato sauce
- cashew ricotta (recipe follows)
Cook pasta according to package directions. Drain pasta and lay each one flat on a piece of parchment to prevent them from sticking together. Pour one cup of tomato sauce in the bottom of a 9x13 casserole dish. Assemble the lasagna by spreading 1/3 cup of the cashew ricotta over each noodle, then roll them up and place them seam side down in the casserole dish. Pour remaining tomato sauce on top. Cover with foil and bake in a 350 degree oven for 40 minutes. Let the lasagna cool for about 10 minutes before serving.
Cashew Ricotta Filling
- 16 ounces of raw cashews
- 1 big handful of basil
- juice of one lemon
- pinch of nutmeg
- 1 small onion, diced
- 2 cups mushrooms, diced
- 10 ounce package frozen spinach, thawed and squeezed dry
- 2 cloves garlic, chopped
- 1/2 cup nutritional yeast
- 1/2 cup vegan cream cheese
Soak cashews in hot water for an hour. After they are tender, drain the water off and throw them in a blender with 1 cup of water, basil, lemon juice, and nutmeg. Blend it all together until the cashews become creamy, add more water if needed. The end result should look a lot like hummus. While the cashews are soaking, saute onion, mushrooms, spinach and garlic over medium heat until everything is cooked through. Lower heat and stir in nutritional yeast, cream cheese, and cashew mixture. Salt to taste.