Green Goddess Lasagna Rolls

    0 rating(s)
    Submitted by
    Avatar of Jessica_Marie


    Boil the noodles until al dente in water with oil and salt. Run cold water over them and set aside.
    To make the white sauce:
    Drain cashews. In a blender, combine all ingredients and blend until completely smooth. This could take 1 to 5 minutes depending on your blender. Set aside.
    To make the pesto (skip if using pre-made pesto):
    Place garlic cloves in a blender and pulse a bit to chop.
    Add basil, pumpkin seeds, olive oil, nutritional yeast, lemon juice salt and pepper and blend. It should still have some texture and not be completely smooth. Thin with a few tablespoons of water to get it into a spreadable consistency.
    To make the ricotta:
    In a medium mixing bowl, mash tofu with your hands or an avocado masher, until it resembles ricotta cheese. Mix in the other ingredients until well combined. Set aside.
    Assemble and bake at 350° F. Spread about 1/4 cup of red sauce on bottom of a 9×13 inch casserole dish.
    Roll 3 tablespoons of ricotta mixture inside each lasagna noodle, and tuck them seam down in a row down the dish.
    When all the noodles are stuffed, pour the red sauce over the rolls, then the white sauce in thick ribbons. The place slices of the vegan mozzarella on top and sprinkle some dried oregano and basil on top.
    Bake for 20 to 25 minutes, until edges are lightly browned and white sauce is thickened. Garnish with some pepitas. Let cool, serve and enjoy.


    12 oz lasagna noodles
    28 oz jar red sauce of choice
    1 package vegan mozzarella of choice
    1/2 teaspoon dried oregano
    1/2 teaspoon dried basil

    For the white sauce:
    1 cup raw cashews, soaked for 2 hours
    1/2 cup water
    2 teaspoon cornstarch
    1/2 teaspoon sea salt

    For the pesto:
    2 cloves garlic
    3 cup fresh basil
    1/2 cup pepitas, plus extra for garnish
    1/3 cup olive oil
    2 tablespoon nutritional yeast flakes
    1 tablespoon fresh lemon juice
    Salt and pepper, to taste

    For the ricotta:
    1 package firm tofu, crumbled
    1/4 cup pesto
    2 tablespoon nutritional yeast
    1 tablespoon olive oil
    1 tablespoon fresh lemon juice
    1/2 teaspoon salt
    1 teaspoon garlic powder
    1 large container of baby spinach, chopped
    1 bunch parsley

    Serving Size


    Prep Time

    1 hour

    Rate this Recipe

      Post Your Comment

      * Required fields

      Recipe placeholder
      Upload Image