Vegan Lasagna Rolls with Tofu Ricotta
This recipe courtesy of Vegan Family Meals: Real Food for Everyone by Ann Gentry
This is a fun way to serve lasagna: Instead of the traditional layering, you top the individual noodles with a vegan ricotta cheese and vegetable mixture and roll it up. My tofu ricotta cheese is a blend of tofu, miso, and tahini, which creates a creamy consistency that easily spreads. The tomato sauce takes no more than 10 minutes to make; if there is any left over, use it the next day over rice or noodles. Serves 6 (makes 12 rolls)
Tofu Ricotta Cheese
When blended, the tofu gives this vegan cheese a creamy consistency that resembles ricotta. This recipe is borrowed from Ann's first book, The Real Food Daily Cookbook-- when you have a good recipe, why change it? Makes about 3 cups
Blend all the ingredients in a food processor until smooth. The cheese will keep for 2 days, covered and refrigerated.
Everyday Tomato Sauce
This is a perfect, simple tomato sauce. The key is to use canned crushed tomatoes, easily found in a grocery or natural food store. Eden and Glen Muir are my favorite brands because they are organic. Makes about 4 cups.
Heat the olive oil in a heavy saucepan over medium-high heat. Add the shallots, garlic, and salt and saute until fragrant, about 20 seconds. Stir in the tomatoes and the water. Bring to a gentle simmer, then decrease the heat to low and simmer gently, stirring occasionally, for 20 minutes, to allow the flavors to blend. Stir in the basil and oregano. Remove from the heat.