This Sounds Tasty (This is not my recipe, I will try it)

Green Lasagna Rolls

By IsaChandra

Ingredients: 

1 - 1 lb box of Lasagna noodles

White Sauce Ingredients

1 - Cup Cashews (Soaked for at least 2 hours)

1/2 - Cup of water

2 - Tsp cornstarch

1/2 - Tsp salt ( I prefer sea salt)

Pesto Ingredients

2 - Cloves of garlic 

3 - Cups fresh basil, loosely packed

1/2 - Cup pepitas (Shelled pumpkin seeds)

1/3 - Cup of olive oil
2 - Tbsp Nutritional yeast flakes
1 - Tbsp fresh lemon juice
1/2 - Tsp sea salt
5 - Dashes of black pepper
Vegan Ricotta
1 - 14 oz package of firm tofu
1/4 - Cup Pesto
2 - Tbsp nutritional yeast
1 - Tbsp olive oil
1 - Tbsp fresh lemon juice
1/2 - Tsp sea salt
Spinach ingredients
2 - Tbsp olive Oil
6 - Cloves of garlic (Minced)
1 - Bag of Baby or Regular spinach
Garnish
2 - Tbsp pepitas (Shelled pumpkin seeds)
Prep Time 1 Hour
Cooking Time 25 Minutes

Make the noodles:

Bring a big pot of salted water to boil and cook the noodles al dente, stirring occasionally to make sure they don’t stick together. If they seem to be, use metal tongs to gently peel them apart. Once cooked, drain them in a colander and run them under plenty of cold water to make sure they stop cooking and don’t stick together.

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. Scrape down the sides of the blender with a rubber spatula every minute or so to make sure you get everything. Set aside.

Make the 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 texure and not be completely smooth. Thin with a few tablespoons of water to get it into a spreadable consistency.

Make the ricotta:

In a medium mixing bowl, mash tofu with your hands or an avocado masher, until it resembles ricotta cheese. Mix in pesto, nutritional yeast, olive oil, lemon juice and salt until well combined. Set aside.

Make the spinach:

Preheat a large heavy bottomed skillet (preferably cast iron) over medium low heat. Add the olive oil and garlic and saute until fragrant, about 30 seconds. Add spinach and cook, stirring often, until wilted, about 3 minutes. Set aside.

Assemble and bake:

Preheat oven to 350 F. Lightly grease a 9×13 inch casserole dish with olive oil.
Spread 3 Tables spoons of the vegan ricotta mixture evenly over each lasagna noodle, Leaving a
little room around the side edges and 1/2 inch on each end.

Scatter 3 Tbsp of spinach mixture over the ricotta. Start at the bottom edge and roll up noodle and place
seam side down in a Casserole dish. fill casserole dish and pour white sauce over the rolled up noodles
Bake for 25 Minutes or until edges are lightly browned and the white sauce is thickened.
After 25 Minutes if the rolls are not browning but edges are crispy, Place under broiler on low heat
for about 2 minutes keep and eye on them so they don't burn .
Remove from oven and smother on remaining Pesto
Garnish with additional pumpkin seed and serve.