Caprese Lasagna Roll Ups: My family is obsessed with Caprese salads. So I though…
Caprese Lasagna Roll Ups: My family is obsessed with Caprese salads. So I thought it would be fun to turn the salad into a carb happy pasta dish. I used sun-dried tomatoes to give it that summery fresh tomato flavor.Hope you enjoy- have a wonderful weekend & Happy #caturday .What you need: 6 Lasagna noodles cooked al dente For the Ricotta: 1 cup water, 1 cup slivered/blanched almonds, 1 cup cashews, 2 tbl nutritional yeast, 1 tbl apple cider vinegar, s/p to taste, 1/4 cup sun-dried tomatoes (no oil)rehydrated in water 15min- then finely chopped, 1/4 cup chopped basil, 1 1/2 cup shredded mozzarella, 2 cup marinara sauce What you do: 1️⃣Cook noodles in boiling & well salted water cook till al dente. Drain & leave noodle flat and ready to be rolled
2️⃣. Ricotta: in high speed blender combine water, cashews, almond, Nooch, vinegar, s/p-process 20 sec to get a ricotta like consistency. You can also use a food processor, but nuts need to be soaked 4-6 hr prior
3️⃣In a mixing bowl, combine ricotta, sundried tomatoes, basil, & 1 cup mozzarella, s/p to taste. Mix well.
4️⃣ using a 8×8 in pan, add 1 cup marinara sauce & spread evenly
5️⃣ On a clean work surface, take a lasagna noodle, evenly spread 1/3 cup Ricotta mixture the length of the noodle. Roll. Place in pan seam side down. Repeat.
6️⃣ Add 1 cup Marinara sauce to the tops of the roll ups, and about 1/2 cup mozzarella cheese
7️⃣ Then cover pan with foil, bake 350 F for 40 min. Enjoy!! I topped my lasagna with extra fresh basil & some balsamic reduction to give it that extra caprese flavor!!😋😋😋. #vegan#vegancomfortfood#plantbased#plantbaseddiet#whatveganseat#vegansofig#whatveganseat#highcarb#vegana#vegano#vegansofinstagram#foodblogfeed#feedfeed#veganrecipes#bestofvegan#veganlunch#veganeats#vegitarianrecipes#meatlessmonday#vegitarian#veganbowl#veganbowls#healthyvegan#easyrecipes#dairyfree