Vegan Lasagna Roll Ups with Almond Ricotta

foodnetwork.ca

Susan Bellwood

Love to cook, any kind of food vegan and other. Love cookbooks and recipes.

subheading: Almond Ricotta:

1 cup blanched sliced almonds

⅓ cup water

2 Tbsp lemon juice

1 Tbsp olive oil

1 Tbsp nutritional yeast

½ tsp sea salt

¼ tsp garlic powder

¼ tsp white pepper

1 Tbsp finely chopped basil

subheading: Tomato Sauce:

½ cup finely chopped white onion

1 garlic clove, minced

1 tsp dried oregano

2 Tbsp tomato paste

2 cups canned crushed tomatoes

1 tsp sea salt

1 tsp ground pepper

2 Tbsp finely chopped basil

subheading: Lasagna Rolls:

8 lasagna noodles

4 cups baby spinach

1 large yellow zucchini (or 2 small)

1 tsp olive oil

¼ tsp nutmeg

Sea salt & pepper to taste

note: Note: The almond ricotta should be prepared one day in advance to give it time to set.

Directions at foodnetwork.ca

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