Lasagna Roll Ups

Lasagna Roll Ups

How fun do these lasagna roll ups look?

The stand out component of this dish has to be the tofu ricotta filling, which has a lovely fluffy texture, while the nutritional yeast and seasoning gives the filling a slightly tangy flavour.

Sometimes we heat up a little extra tomato sauce to pour over the roll ups, so it’s usually a good idea to have some more on standby – depending on how much sauce you want to serve with the dish.

Oh, and you’ll need to be careful when you part-boil the lasagna sheets. We discovered if you boil the sheets five at a time, it’s easier to stir them around the pot and as a result they’re less likely to stick together. The cooking time might change depending on what brand you choose, so it might be worth testing one lasagna sheet to get the timings right. You want it soft enough to roll but hard enough so it keeps its shape.

We decided to use a marinara sauce, but you can go with whichever tomato-based pasta sauce you prefer!

Enjoy.

Lasagna Roll Ups

Print Recipe
Lasagna Roll Ups
Lasagna Roll Ups
Servings
8 people
Ingredients
  • 20 lasagna sheets
  • 300 g spinach
  • 400 g mushroom diced
  • 4 garlic cloves diced
  • 640 ml marinara sauce (or an alternative tomato sauce)
  • 1/2 cup water
For the tofu ricotta filling
  • 500 g tofu pressed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • juice of 2 lemons
  • 1/4 cup nutritional yeast
  • 2 handfuls of basil leaves
  • 1 tbsp olive oil
Servings
8 people
Ingredients
  • 20 lasagna sheets
  • 300 g spinach
  • 400 g mushroom diced
  • 4 garlic cloves diced
  • 640 ml marinara sauce (or an alternative tomato sauce)
  • 1/2 cup water
For the tofu ricotta filling
  • 500 g tofu pressed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • juice of 2 lemons
  • 1/4 cup nutritional yeast
  • 2 handfuls of basil leaves
  • 1 tbsp olive oil
Lasagna Roll Ups
Instructions
  1. Preheat oven to 180°C.
  2. Fry the mushrooms in a pan on a medium-high heat for 10 mins. Then add the garlic and spinach, and fry for a further minute until the spinach has wilted. Remove the pan from the heat.
  3. Meanwhile, blend all the the tofu ricotta ingredients in a food processor and leave the mixture to one side.
  4. Cook the lasagna sheets in batches of 5 in boiling water for 5 minutes each time, stirring occasionally to separate the sheets. Be careful because the lasagna sheets will stick together if you cook them for too long, while under-cooking will leave the sheets too hard to roll.
  5. Once the pasta sheets have finished cooking, remove them from the pan individually and sit them on a tea towel to dry.
  6. Repeat steps 4 and 5 until all the pasta sheets have been partly cooked.
  7. Evenly spread one heaped tbsp of the tofu ricotta filling on top of each lasagna sheet, followed by one tbsp of the mushroom filling, discarding any leftover water in the pan.
  8. Next, prepare the baking dish by pouring 1 cup of the marinara sauce and 1/2 cup water in the bottom of a round baking dish.
  9. Then roll each lasagna sheet and place each roll in the dish, starting around the edges until the entire dish is filled with the rolls so it looks like a bouquet of flowers.
  10. Pour the remaining marinara sauce on top of the rolls.
  11. Bake in the preheated oven for 25 minutes.
  12. Remove from the oven and top with a few basil leaves, then serve with any remaining sauce from the bottom of the dish.

Mini Pecan Pies

Mini Pecan Pies

Sweet, caramely and nutty, these mini pecan pies really hit the spot.

But be warned, they can be very difficult to put down. We tested quite a few batches to get them just right and they didn’t last long!

Remember, the trick to getting the coconut cream to separate from the water is using a can of coconut milk with high fat content. You can usually tell by shaking the can in the supermarket to see if it’s already separated. If you can’t hear it shaking around, then it’s usually a safe bet.

Enjoy!

Roxy and Ben

Mini Pecan Pies

Print Recipe
Mini Pecan Pies
Mini Pecan Pies
Servings
12 mini pies
Ingredients
For the pastry
  • 1 1/2 cups plain flour (plus extra for dusting)
  • 6 tbsp vegan butter
  • 1/4 cup sugar
  • 2 tsp water
For the filling
  • 1/4 cup vegan butter
  • 1 cup brown sugar
  • 1/4 cup maple syrup
  • 4 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 can coconut milk (good quality)
  • 3/4 cup pecan nuts
Servings
12 mini pies
Ingredients
For the pastry
  • 1 1/2 cups plain flour (plus extra for dusting)
  • 6 tbsp vegan butter
  • 1/4 cup sugar
  • 2 tsp water
For the filling
  • 1/4 cup vegan butter
  • 1 cup brown sugar
  • 1/4 cup maple syrup
  • 4 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 can coconut milk (good quality)
  • 3/4 cup pecan nuts
Mini Pecan Pies
Instructions
  1. Place the can of coconut milk in the fridge for at least 3 hours or ideally overnight. This will separate the cream from the water.
  2. Preheat oven to 180°C.
  3. To make the pastry, transfer the flour, the 6 tbsp butter and sugar to a mixing bowl, and rub the mixture together with your fingers until it crumbles.
  4. Add the water and combine with your hands to make a dough. Add a little more water if the dough is still dry.
  5. Wrap the dough in greaseproof paper and refrigerate for 15 minutes.
  6. Meanwhile, make the syrup filling by melting 1/4 cup vegan butter, the brown sugar, maple syrup and cornstarch in a pan on a medium heat. Bring the syrup to simmer for a couple of minutes, then add the vanilla extract and remove the pan from the heat. Next, take the coconut can from the fridge and extract the cream that has settled at the top. Stir the coconut cream into the syrup. Tip: save the coconut water to use in a smoothie.
  7. Remove the dough from the refrigerator. Dust a work surface and a rolling pin with flour, and roll out the dough on the floured surface until it’s roughly 3mm thick.
  8. Using a stencil, cut out 12 circles from the dough and place one circle in each muffin mould, making sure the dough is flush against the sides.
  9. Place 2 or 3 pecan nuts in each mould and spoon in the syrup mixture until the mould is 2/3 full.
  10. Place muffin tray in the oven and bake for 25 minutes.
  11. Remove the muffin tray from the oven and leave the mini pecan pies to cool for 5 minutes before serving.
Recipe Notes

You will also need a 12 cup muffin tray and a circle stencil roughly 10cm in diameter.