Pesto Lasagna Roll-Ups
Prep Time: 25 minutes mins
Cook Time: 25 minutes mins
Total Time: 50 minutes mins
These pesto lasagna roll-ups are vegan and you’d never know it. The homemade pesto sauce is flavorful and nutty which tastes great with the creamy "ricotta cheese" filling.
Vegan Ricotta Cheese Filling
Plant-Based Pesto - linked above
Preheat the oven to 350 degrees.
Grab your 8.5-inch spring form pan and gently spray it with cooking spray. You can also use a baking dish. Set aside.
Boil a pot of water and cook 1 pound of lasagna sheets according to the package. Al dente is best. Reserve ½ cup of pasta water.
Drain pasta in a colander and drizzle the sheets with olive oil so they do not stick together.
Prepare the “ricotta cheese” filling:
Grab a food processor, add the tofu, cooked cauliflower, nutritional yeast, spices, and lemon juice. Blend until creamy and smooth.
Remove the mixture from the food processor and gently fold in the shredded mozzarella. Set aside.
Prepare Bechamel Sauce:
Add butter and flour into a saucepan over medium/low heat. Once the flour and butter begin to bubble, slowly add the almond milk a little at a time. The bechamel sauce will begin to form. You want the sauce to be creamy but pourable. If it gets too thick, simply add more almond milk. Add chopped fresh basil to the sauce still well and set aside. Reduce the heat to a simmer.
Assemble the dish:
Toss the pasta with the pesto sauce. Make sure all sheets are well coated.
Grab a sheet tray and lay each lasagna sheet out one at a time.
Line the pasta with the ricotta cheese filling. Once they are filled and rolled, begin to line them standing up in the spring form pan. You can also lay them flat in a baking dish.
Cover with foil, and bake for 25 minutes.
Finish with extra cheese and the bechamel sauce lightly poured over the entire dish.
Serve and enjoy!
Serving: 3roll-ups, Calories: 552kcal, Carbohydrates: 76g, Protein: 27g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 766mg, Potassium: 400mg, Fiber: 5g, Sugar: 4g, Vitamin A: 358IU, Vitamin C: 17mg, Calcium: 324mg, Iron: 3mg
Course: Main Course
Cuisine: American
Calories: 552