Spinach Tofu-Ricotta Lasagna Spirals
If you haven't tried using roasted garlic hummus to make tofu ricotta yet, you're seriously missing out; it's a game changer. So simple, so good. I served it with Vegan Caesar Salad
- 6 cups Fresh Spinach chopped
- 12 pieces Lasagna Noodles
- 14 ounces Firm Tofu drained & pressed
- ⅔ cup Roasted Garlic Hummus
- ¼ cup Nutritional Yeast
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Sea Salt
- 28 ounces Marinara Sauce jar
- Vegan Parmesan Cheese (optional)
Cook lasagna noodles according to package directions. Preheat oven to 350°F.
Sauté spinach in skillet over medium high heat with 1 tsp oil until wilted (or steam it if preferred). Transfer to a colander and squeeze liquid from spinach with back of spoon or use towel.
Add tofu, hummus, nutritional yeast, extra virgin olive oil and salt to food processor. Blend tofu ricotta until smooth. In a large bowl stir together tofu ricotta and spinach to combine.
Pour 1/3 of marinara sauce into 13"x 9" lasagna pan and spread to cover bottom.
Spread 1/4 cup spinach ricotta mixture onto a lasagna noodle. Roll up and place in lasagna pan. Repeat with each lasagna noodle. Pour remaining sauce over roll ups.
Cover and bake 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with vegan parmesan (optional).
NO RULES: Any type of lasagna noodle works, but if you want to make your lasagna naturally gluten-free you can use brown rice noodles.
MAKE IT AHEAD: You can prepare this lasagna in advance and keep it in the refrigerator (or freezer!) until you’re ready to bake it.
REFRIGERATE: If you bake it from a refrigerated state, increase the bake time to 1 hour or until heated all the way through.
FROZEN: If the lasagna is frozen, thaw in the refrigerator for 24 hours before baking.