I love pasta in all its shapes, sizes, textures, and flavours. And what better recipe to roll out some vegan pasta roll-ups for my last recipe of the year, right? See what I did there? 😉
Anyway, I made these with my homemade tofu ricotta and marinara sauce for a super satisfying meal to make for yourself, family, and friends! This is perfect for sharing and you can even opt to double to recipe for a bigger serving.
I used lasagne sheets and boiled them until chewy or al dente before slicing them into half to spread with some homemade tofu ricotta and vegan Yves ham slices that I got from my trip to Canada (which are totally optional!)
I also made my own marinara sauce for this one before topping with some vegan cheese (which is optional too.) You'll find all the recipes below!
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Makes 24 rolls
Good for 3-4 people, one 9x6” tray
Twelve lasagne sheets - I used 3x9” ones that aren’t curly on the edges and are ‘oven ready’ (see GF option here)*
Water and olive oil, for cooking
1 cup marinara sauce for cooking, additional 1 cup for serving (recipe below)
1 serving of tofu ricotta (recipe below)
1/2 cup vegan cheese shreds, optional
1 tbsp olive oil, for cooking
1 pack vegan ham (optional), around 10 slices
Chopped fresh sweet basil, for garnishing
Vegan parmesan, for topping (homemade recipe here)
Heat oven to 350F. If using an oven toaster (I use one with temperature settings, feel free to heat it only a few minutes before cooking since it heats up fast.)
Heat pot of water with some salt and a drizzle of olive oil. The oil is essential for the lasagna not to stick to one another. Add in the lasagna sheets. Cook until pliable or al dente. Cooking time may differ based on the type of pasta and brand used.
Run the pasta through cold water and leave to cool for a few minutes.
Add 1 cup of marinara sauce on the baking dish and spread evenly.
Place a sheet of pasta on a chopping board. Slice vertically in the middle.
Spread some tofu ricotta on the sheet of pasta. Place slices of ham (if using). Roll the sheet of pasta and place on the baking dish. Repeat this for the rest of the pasta sheets.
Pour some more marinara sauce on top of the rolled pasta and drizzle with some olive oil. Top with vegan cheese (if using). Bake for 30-35 minutes until cheese has melted or pasta has cooked through (it will dry up a little and absorb the marinara sauce). Top with some fresh basil and vegan parmesan (if using). Enjoy while hot with some more marinara sauce!
*Note: When purchasing ‘oven-ready’ lasagna noodles, I still highly recommend boiling them even if you don’t intend to roll them this way because they can still turn out very hard and even if you bake them long enough.
Homemade Marinara Sauce
Makes roughly 2 cups
1 can (400g) diced tomatoes
3 tbsp tomato paste
2 tbsp coco sugar or other sugar of choice
1 tsp salt, or to taste
1 tsp dried basil or handful of fresh basil, optional but highly recommended
2 tbsp olive oil
Chili flakes, optional
Good for 1 serving
1 block (220g) extra firm tofu, excess liquid drained*
1 tbsp lemon juice
3 tbsp nutritional yeast
1 tsp salt or to taste
1 tbsp homemade basil pesto (optional)
Add all the ingredients in a food processor. Process until well incorporated. Feel free to adjust flavours based on your desired taste.
*Note: To drain excess liquid fro the tofu, wrap the tofu in a towel and then place a flat heavy surface on top. You can also use a tofu press.