Project Description

Lasagna Rolls with Ricotta, Mushroom, and Walnut Crumble

RECIPE BY: Recipe and Photos by Odile Joly-Petit at Pretty Small Vegan

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Our newest member of the family: gluten-free lasagna noodles! To celebrate the launch of our latest product we are turning lasagna on its head– and rolling with it!

For a 30cm x 20cm / 12 ”x 8” baking dish (at least 5cm / 2 ”deep)

INGREDIENTS and STEPS

 Tofu Ricotta, with Spinach & Fresh Herbs

Ingredients

  • 1 firm or extra firm tofu block
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2-3 garlic cloves
  • 1 tablespoon nutritional yeast
  • ½ to 1 teaspoon salt (adjust to taste)
  • 1 sprig of fresh oregano, leaves only (or ½ teaspoon dried)
  • 1 branch of fresh basil, leaves only (or ½ teaspoon dried)
  • ½ cup fresh spinach
  • 2 tablespoons vegetable broth (or water if you don’t have this)

Steps

  1. Break the tofu block into large pieces and place in a food processor. Add all ingredients except fresh herbs, spinach and vegetable broth.
  2. Pulse for about 20-30 seconds, until you get a ricotta texture. Scrape the edges of the machine with a spatula if necessary.
  3. Add spinach and fresh herbs. Pulse 10-20 seconds to incorporate everything into the ricotta.
  4. Depending on the desired texture, add the vegetable broth to obtain a smoother and less dry ricotta.
  5. Transfer to a bowl and set aside.

Mushroom & Walnut Crumble

Ingredients

  • 8oz (227g) cremini mushrooms
  • 1 cup raw walnuts
  • 1 yellow onion, medium size
  • 3 cloves of garlic
  • 2 tablespoons olive oil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ to ½ teaspoon chili pepper flakes
  • ¼ teaspoon freshly ground pepper
  • ½ to 1 teaspoon salt (adjust to taste)

Steps

  1. In the food processor, pulse the mushrooms 3-5 times so as to obtain small pieces. Do not over-mix in order to preserve the texture; the pieces may be of uneven size. Reserve.
  2. Still in the food processor, transfer the walnuts and pulse 3-5 times to chop them into small pieces. Reserve.
  3. Peel and quarter the onion; peel the garlic cloves. Place everything in the food processor and pulse 3-5 times to coarsely chop.
  4. Heat the oil in a large non-stick skillet over medium heat. Transfer the onion and chopped garlic cloves and sauté for about 5 minutes, until the onion is translucent.
  5. Add the mushrooms and walnuts to the pan, as well as the herbs, spices, salt and pepper. Fry everything, always over medium heat (lower the heat slightly if necessary) and cook for about 5 to 10 minutes, or until the mushrooms have released their liquid. Set aside. 

Bechamel Sauce (gluten-free and vegan)

Ingredients

  • 5 tablespoons vegan butter
  • 4 tablespoons gluten-free GoGo Quinoa all-purpose flour 
  • 4 cups vegetable broth  
  • 4 tablespoons nutritional yeast
  • ½ to 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ cup sun-dried tomatoes, finely chopped
  • 1 cup arugula or fresh spinach
  • ½ cup mushroom and nut crumble

Steps

  1. In a saucepan, heat the vegetable broth over low heat.
  2. Over medium-low heat, melt the butter in a second pan.
  3. Add the flour and mix with the melted butter using a whisk. Slightly increase the heat to medium and cook for about 5 minutes until the mixture becomes slightly golden.
  4. One cup at a time, add the hot vegetable broth to the mixture of butter and flour, while mixing vigorously with the whisk. Bring to a boil and cook for 10 to 15 minutes, whisking regularly, until the mixture thickens (and becomes a béchamel).
  5. Turn off the heat and add the nutritional yeast as well as the salt and pepper to taste. Mix well then add the dried tomatoes, the greens (spinach or arugula) and the crumble. Set aside.

Lasagna assembly

For a 30cm x 20cm / 12 ”x 8” baking dish (at least 5cm / 2 ”deep)

Ingredients

  • 1 to 2 boxes of Gogo Quinoa lasagna (12 lasagna noodles)
  • Tofu Ricotta (above)
  • Mushroom & walnut crumble (above)
  • Gluten-free bechamel sauce
  • Vegan mozzarella cheese, as needed
  • Suggested garnishes: fresh herbs (basil, oregano) and fresh arugula

Steps

  1. Cook the lasagna: Bring 4 liters of water to a boil and cook the lasagna al dente for about 6-7 minutes. Gently transfer to a colander, rinse with cold water and gently lay flat (side by side) on a baking sheet.
  2. Over the entire length of each lasagna, spread in a thin layer (in order):
    1.  2-3 tablespoons of ricotta
    2. 2 tablespoons mushroom & walnut crumble
    3. 2 tablespoons bechamel sauce
  3. Repeat on all the lasagna noodles then roll gently.
  4. Preheat the oven to 350F.
  5. In a baking dish, pour ½ cup of béchamel sauce and spread. Then place the rolled lasagna at the rate of 4 rows of 3 lasagna noodles.
  6. Top with remaining bechamel sauce, a little vegan cheese (if desired).
  7. Bake for 20-25 minutes.
  8. Optional: serve on a bed of fresh arugula and garnish with fresh greens and a dash of soy cream.
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