Lasagna Roll Ups
Submitted by rawleen on February 23, 2008 - 8:40pm
Tofu Ricotta Lasagna Rollups was one of my famously loved recipes as a vegan. I needed a replacement, and this was a winner.
Ingredients:
1 cup Spinach
1 head Cauliflower, chopped
3 Zucchinis, Peeled
2 clove
Garlic
1 teaspoon salt
Water, to taste
1 Lemon, Juiced
1 cup Pinenuts
1 cup Fresh Parsley,
chopped
1 cup Fresh Oregano, chopped
1 cup Sun-dried Tomatoes, soaked 1 hour
1 cup Cherry Tomatoes
1 clove
Garlic
1 cup Olive Oil
1 cup Water
1 teaspoon salt
1 cup Fresh Basil
Preparation:
After peeling the skins from the zucchini, cut them into long thin “noodles” with a mandolin, or a potato peeler. Set aside.
To make ricotta, process 2 cloves garlic and 1 tsp salt. Add spinach, cauliflower, pine nuts, lemon juice, water (about 1/2 c., just enough to make this into a pate consistency) parsley, and oregano. Process in food processor.
To make marinara, place sun dried and regular tomatoes, 1 clove garlic, olive oil, water, 1 tsp. salt and basil in blender. Blend until desired chunkiness or creaminess is obtained.
Scoop tablespoon of “ricotta” filling into each “noodle” and roll up. Place in a pan and drizzle with marinara. I put mine in the dehydrator for a few hours and it was very tasty.
No responses to "Lasagna Roll Ups"
1.
how many would you say this serves?
2.
I updated the ingredient list with Zucchini (3), which is how many I used for this recipe. I had a little leftover which I used to top a few slices of eggplant, but you could add more Zucchinis too. Either way, it's delicious!
3.
How many zucchini? It doesn't seem to be in the ingredient list (yet) . . . but the recipe does look great!
4.
Sounds deee-lish!