Spinach and tofu ricotta lasagna rolls {Gluten-free, nut-free, vegan}

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This recipe is a very simple option for those lazy Saturdays when you crave for something baked, pasta and tomato sauce. That happens quite often in our home! If you are entertaining vegan guests, give this a try as they won’t be disappointed!

I’ve used Rizopia Organic Brown Rice Lasagne which I love for being so easily digestible and looking gorgeous with the wavy sides, but obviously you can use other brands that you prefer, just make sure they are not too wide or you may have to cut the sheets lengthwise. You can also use other ingredients you have on hand, like mushrooms or soy cream instead of the rice cream.

I apologize for the light on the photos, as I’ve said, at the moment I don’t have the best natural light at home to photograph food, but I really wanted to share this, especially for my friend Eveline (see? I’ve got you covered!). I hope you enjoy and please comment if you have any suggestions about the layout of the recipe (like the measure units). I’m still trying to find the most adequate way to have the translation and present recipes at the same time. Meanwhile, I hope you enjoy this dish!

 

 

Gluten-free spinach and tofu ricotta lasagna rolls

4 servings

Prep time 25 min

Cook time: 60 min

 

Ingredients:

12 lasagna sheets

500ml tomato passata

1 onion diced

5 garlic cloves sliced

500gr spinach (thaw first if using frozen)

250gr firm tofu

200ml rice cream

300ml water

olive oil

1 tsp oregano

1 tsp bicarbonate of soda

2 tsp Herbes de Provence

salt & pepper

 

  1. Star by preparing the ricotta. Just mix the tofu (that should be pressed for at least 15min) with half of the rice cream, a bit of pepper and the herbes de Provence. You can do this with a fork or by pulsing with the food processor, until it resembles ricotta.
  1. Now prepare the sauce. Sautée the onion in a bit of olive oil for 3 minutes until fragrant and translucent. Then, add the tomato passata, water, oregano, bicarbonate of soda, salt and pepper. Allow to simmer for 40 minutes with a lid slightly askew.
  1. Meanwhile, you can prepare the filling in another pan. Sautée the garlic in a bit of olive oil for 1-2 minutes. Then, add the spinach and sautée until it wilts for a few more minutes and adjust seasoning. Add in 50 ml of the rice cream. You don’t want to overcook the greens. When ready, allow to cool down a bit.
  1. While the filling cools down, arrange your lasagna sheets on a deep tray and cover them with boiling water. Let them soak for 10 minutes separating them occasionally with a spoon. After this time, drain them and let cool for about 5 minutes. Preheat your oven to 190ºC.
  1. Now assemble. Start by pouring tomato sauce on the base of a ceramic baking tray to cover it completely (I used one around 33×20 cm). Then, put a layer of tofu ricotta followed by the spinach on each pasta sheet. Do not overcrowd the pasta as now you have to roll it. Put each roll with the ending facing down, on the tomato sauce. Do this for all the lasagna sheets and end up by pouring the rest of the tomato sauce and the rest of the rice cream on top.
  1. Bake in the oven for 20 minutes. When done, allow to cool for 10 minutes before serving.

Disclaimer: This is not a sponsored post. All opinions about the products used are my own and not influenced in any way.

 

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