Vegan Lasagna Roll-Ups with Cashew Ricotta

This yummy Vegan Lasagna Roll-Ups recipe with Cashew Ricotta is so delicious and impressive. It's a unique twist on your typical lasagna.

Prep Time

1 hr

Cook Time

mins

Servings: 5

Course: Main Course , Lunch

Cuisine: Vegan

Cup of Yum

Grease a 14 X 11 inch baking dish and set aside.
Preheat oven to 400F and fill a large pot with water. Bring the water to a boil and salt well.
Boil pasta for around 5 minutes or until aldente and easy to use/handle. You want to be able to roll the pasta.
Remove the pasta from the hot water and place into a bowl that has been lightly greased with olive oil.
Begin by adding 2 tbsp. of ricotta to each lasage sheet (see images for reference). Be sure to cover every edge, leaving around 1/2 inch on each side.
Now, add meat sauce to the lasagna sheet. I would recommend around 2 tbsp. but add enough to cover the ricotta.
Roll the lasagna sheet till closed and place onto your greased baking sheet. Repeat till you fill your baking sheet.
Top your roll-ups with the remainder of your meat sauce and parmesan cheese.
Bake for 35-40 minutes.
Enjoy with fresh thyme and a lovely salad!

Depending on which lasagna sheets you choose that will dictate how many you need. To stay safe, just buy 1 package.
The lasagna rolls dish can be made ahead of time and frozen. Remove from freezer and bake for 1 hour and 10 minutes before enjoying.
Any leftovers will last up to 1 week in a tightly sealed container in the fridge.
Ricotta will last up to 1 week in the fridge in a tighter sealed container.
Vegan Meat Sauce will last up to 1 week in the fridge in a tighter sealed container.
Vegan Meat Sauce is freezer friendly. Once cooked, cool and place in a tightly sealed container. Will last up to 6-12 months.

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