Who loves an easy lasagna recipe? Me! Spinach lasagna roll-ups are the light version of the typical heavy lasagna meal. These roll-ups are low in calorie, dairy-free, and can be made gluten-free, versatile, and scrumptious. Most importantly, easy. Don’t like tofu? We’ve got options for you!
Ingredients
I am forever looking to make an easy meal for my allergy-ridden family. There is a misconception out in the atmosphere that eating vegan is difficult. It is not. However, cooking for a family with multiple food allergies and vegan is definitely challenging. But, do-able with a little help from VGFL.
A few keys to allergy-friendly cooking:
- Read ingredient labels closely
- Shop the perimeter of the grocery store, fresh is best
- Support local farmer’s markets where you can get lots of produce
- Look for easy allergy-friendly recipes
- Homemade ingredients (when time allows)
Sauce
A key component to achieving a successful lasagna dish is its red sauce. The sauce is what gives the spinach lasagna roll-up the distinct Italian flavors. Therefore, deciding on using a homemade red sauce or jarred will determine how many herbs need to be added to achieve the yummy traditional Italian flavors of basil, parsley, and oregano.
The noodles
Gluten-free noodles or not can be a little tricky to cook. If you don’t need to use gluten-free noodles, don’t. In other words, they fall apart easily.
The key to preparing any lasagna noodle, do not overcook. Above all, don’t walk away while cooking them. Depending upon the noodle; they may only take 3 to 5 minutes to boil. You’ll know the noodle is done when you can bend it fairly easily without cracking.
Remember we are not looking for perfection. If the noodle tears or fall apart, who cares, no one will notice. Roll them up anyways.
How to create vegan ricotta
This recipe calls for a tofu base. But, if tofu isn’t in your recipe pantry or an allergy there are plenty of alternatives.
- Cannellini white beans
- mash or blend easily creating a smooth texture
- Cashews
- soak overnight, drain, then blend until smooth
- Rice
- cooked rice can be blended with plant-based milk until smooth
- Cauliflower
- cooked and blended, keep it easy by using frozen cauliflower rice that can be microwaved
Flavors
If basil is your thing, use more than 1/2 a cup. Tofu itself can be a bit tasteless. What determines the complexity of flavors to a tofu dish? The herbs and spices.
Using fresh herbs and spices in the tofu ricotta will satiate your palette while filling you with the essence of Italy. Okay, okay, that might be a stretch. But the amazing fresh flavors of this recipe will have you wanting more.
Additional ingredients
- Nutritional yeast
- Basil
- Parsley
- Spinach
- Garlic
Thinking, won’t I miss the cheese? I can’t speak for you, but I certainly don’t. Nutritional yeast as the flavor of cheese without the dairy. The perfect recipe for anyone looking for a dairy-free lasagna. In addition, you might be thinking “did it ever really need cheese?”
This is a fresh light spinach lasagna roll-up recipe. Certainly, not the typical lasagna that will have feeling weighed down and leaving you with a food-coma. In conclusion; eat-up!
In short, have fun in the kitchen, don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. Share your positive comments and suggestions. ❤️ from VGFL.
Ingredients
Assembly Ingredients
- 28 oz. pasta sauce
- 4 cups baby spinach, or baby kale
Noodles
- 1 package lasagna noodles, gluten free if preferred
Tofu ricotta
- 1 container firm tofu drained
- 1/2-1 cup fresh basil
- 1/2 cup nutritional yeast
- 1 tbsp dried parsley
- 1 tsp dried oregano
- 1/4 tsp salt optional
Instructions
- Preheat oven to 375 degrees.
- Cook noodles until slightly soft and bendable, al dente. Depending on noodles, between 6 and 8 minutes. Place on a flat surface, cover with a clean damp dishcloth and set aside.
- In a large bowl add drained tofu, basil, nutritional yeast, parsley, oregano, and salt. Break the tofu apart blending all ingredients together until you reach the desired texture. (chunky, smooth, or somewhere-in-between).
- In 9X12 baking dish spoon pasta sauce, covering the bottom. Approximately 1/2-1 cup.
- Start assembling rolls. Layout lasagna noodles spread a generous amount of tofu ricotta covering noodles, little sauce, and spinach. Roll noodle and place seam side down in baking dish. Repeat.
- Cover rolls with remaining sauce. Add a dollop of tofu ricotta on each roll.
- Cover 9X12 baking dish with foil. Cook in preheated 375- degree oven for 25 minutes until cooked thoroughly.
- Take out of the oven, let sit for 5 minutes and serve.
Video
Notes
If soy isn’t in your pantry, your diet, or is an allergy try one of these alternatives with the same ingredients that are added to the tofu:
- Cannellini white beans
- mash or blend easily creating a smooth texture
- Cashews
- soak overnight, drain, then blend until smooth
- Rice
- cooked rice can be blended with plant-based milk until smooth
- Cauliflower
- cooked and blended, keep it easy by using frozen cauliflower rice that can be microwaved
10 Ingredient Roasted Red Potato and Corn Soup
Lydia
I’m so happy that I finally found a website that has vegan recipes that are gluten free. My son’s allergic to dairy. I have a gluten allergy. I’ve been looking forever it seems. Just wanted to thank whoever created these recipes and the website.
Karen
Lydia,
Thank you for your kind words. I and my two daughters have gluten allergies along with my eldest who is allergic to soy, corn, and numerous nuts. I am in the process of updating my site. Hope you come back soon to see my new look, recipes, and updates!
Take care,
Karen