I love pasta in all its shapes, sizes, textures, and flavours. And what better recipe to roll out some vegan pasta roll-ups for the holidays, right? See what I did there? ?
Anyway, these are Baked Pasta Roll-Ups filled with Homemade Tofu Ricotta!
So they’re basically lasagne sheets smothered with my homemade tofu ricotta and marinara sauce for a super satisfying meal to make for yourself, family, and friends!
This is perfect for sharing and you can even opt to double to recipe for a bigger serving.
ASSEMBLING THE PASTA ROLL-UPS BEFORE BAKING
I used lasagne sheets and boiled them until chewy or al dente.
After cooking, I sliced them in half! They were around 2.5″ thick.
I then spread each one with some of my homemade tofu ricotta and vegan ham slices, which are totally optional but I love the added flavour and texture I get from the ham.
MAKING THE TOFU RICOTTA FOR THE PASTA FILLING
My tofu ricotta looks a slightly bit green (pictured below) because I added in some basil pesto for extra flavour! It’s optional but I really love pesto in pasta, and it worked really well with this ricotta.
BAKING THE PASTA
I spread out some of my homemade marinara sauce (recipe below as well) on my baking dish.
I then placed in the pasta rolls. This was the trickiest part I found–making them all fit! Haha ?
Added with more marinara sauce on top!
Before adding the shredded vegan cheese!
I baked this until the cheese was melted ◡̈
Full recipe for these rolls, marinara sauce, and tofu ricotta are all down below. Happy holidays! ?
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You might enjoy these recipes:
- Pan-Fried Tofu Cakes
- Crispy Eggplant Katsu
- Scalloped Potatoes in Creamy Lemon Dill Sauce
- Chili Garlic and Black Bean Eggplant Noodles
- Easy Sweet, Spicy, and Saucy Noodles
- Stir-Fried Tofu and Basil Noodles
- Tofu ‘McNuggets’
- Japanese Chahan or Fried Rice
- Tantanmen (Vegan Ramen)
- Yaki Udon
- Chinese-Style Bolognese
- Ginger and Scallion Noodles
- Chili Garlic Oil Noodles
- Mie Goreng (Indonesian Fried Noodles)
Vegan Pasta Roll-Ups with Tofu Ricotta
Equipment
- An oven-proof baking tray (mine was 6×9 inches)
Ingredients
Pasta Roll Ups
- 12 vegan lasagne sheets – I used 3×9” ones that aren’t curly on the edges and are ‘oven ready’ (see notes)
- Water and olive oil for cooking
- 1 cup marinara sauce for cooking additional 1 cup for serving (homemade recipe follows)
- 1 serving tofu ricotta (recipe follows below) or vegan ricotta of choice
- 1/2 cup vegan cheese shreds optional
- 1 tbsp olive oil for cooking
- 10 slices vegan ham (optional)
- Chopped fresh sweet basil for garnishing
- Vegan parmesan for topping
Homemade Marinara Sauce (Makes 2 cups)
- 400 g diced tomatoes , from 1 can
- 3 tbsp tomato paste
- 2 tbsp coconut sugar or other sugar of choice
- 1 tsp salt or to taste
- 1 tsp dried basil or handful of fresh basil optional but highly recommended
- 2 tbsp olive oil
- Chili flakes optional
Tofu Ricotta
- 220 g extra firm tofu , excess liquid drained, see notes
- 1 tbsp lemon juice
- 3 tbsp nutritional yeast
- 1 tsp salt or to taste
- 1 tbsp basil pesto , optional
Instructions
Marinara Sauce
- In a blender (I use a Nutribullet) or food processor, quickly process everything until smooth. Feel free to adjust according to desired taste!
Tofu Ricotta
- Add all the ingredients in a food processor. Process until well incorporated. Feel free to adjust flavours based on your desired taste. I added pesto to mine hence the hint of green colour!
Pasta Roll-Ups
- Heat your oven to 350F. If using an oven toaster (I use one with temperature setting, feel free to heat it only a few minutes before cooking since it heats up fast.)
- Heat a large pot of water over high heat with some salt and a drizzle of olive oil. The oil is essential for the lasagna not to stick to one another. Once it boils, add in the lasagna sheets. Cook the sheets until pliable or al dente. Cooking time may differ based on the type of pasta and brand used.
- Run the pasta through cold water and leave to cool for a few minutes.
- Add 1 cup of marinara sauce on the baking dish and spread evenly.
- Place the lasagne sheets on a chopping board. You can do this in batches if you want more even slices. Slice vertically in the middle.
- Spread some tofu ricotta on the sheet of pasta.
- Place slices of ham (if using).
- Roll the sheet of lasagne and place each piece on the baking dish.
- Repeat this for the rest of the lasagne sheets.
- Pour some more marinara sauce on top of the rolled pasta and drizzle with some olive oil.
- Top with vegan cheese (if using).
- Bake the pasta for 30-35 minutes or until the vegan cheese has melted or pasta has cooked through (it will dry up a little and absorb the marinara sauce). Top with some fresh basil and vegan parmesan (if using).
- Enjoy while hot with some more marinara sauce!
Notes
NUTRITIONAL INFO
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