It’s Wednesday! This week, Sage has cooked up for us an incredible vegetarian version of an Italian dish.
Spinach Lasagna Rolls
(Makes 12 lasagna rolls)
12 Lasagna Noodles
3 c Marinara sauce
Tofu ricotta (recipe below)
2 c Fresh spinach
1 c Mozzarella cheese
Preheat the oven to 350 degrees. Cook lasagna noodles according to the directions
on package. While they are boiling, prepare the tofu ricotta. Cover and place the
tofu ricotta in the refrigerator until it is time to use it. Heat marinara sauce. When
the noodles are cooked, drain and rinse under cold water. Place a noodle onto a flat
surface, spoon marinara sauce down the noodle, add a large spoonful of tofu ricotta,
and a few leaves of fresh spinach. Roll up the lasagna noodle and place in casserole
dish. Repeat this step until all lasagna rolls are done. Cover with foil and bake for 20
minutes. Remove foil, add mozzarella cheese and bake another 10 minutes.
1 lb firm tofu
2 teaspoons lemon juice
2 teaspoons olive oil
1 garlic clove, minced
¼ teaspoon sea salt
¼ c nutritional yeast flakes
1 teaspoon dried basil
1. Drain and crumble tofu in large bowl.
2. Add all ingredients into bowl and mix well.
3. Place mixture into food processor and blend until creamy.
Sage is a dear friend and long-time inspiration of mine. She’s the brain behind Sweet Candy Distro, a freelance writer, blogger over at ‘my name is: Sage’, and the owner of the ‘my name is: Sage’ Etsy. Watching her turn her health around whilst simultaneously running her own three-ring circus and raising three kids gives me the motivation to keep my own creative juices flowing and be the best person I can be. Follow her, Favorite her Etsy, and show Sage some love!!