When I was a teenager (pre-vegan), my mom would often drag me along with her to her favorite crab shack. I was always freaked out by seafood, but the pasta-lover that I’ve always been decided to try out their one pasta dish that didn’t contain shrimp or scallops: penne with vodka sauce.
I’ve been hooked on it ever since.
It occurred to me the other day that I’d never tried putting vodka sauce on lasagna. So, of course, I had to try it out immediately. The recipe that Meg and I came up with is absolutely delicious and we are so excited to share it with you today.
Seriously, you need to try this.
We used cashews to make the vodka sauce super creamy and rich, and we made a flavorful basil ricotta with tofu.
Now, I know that most new vegans and non-vegan run at the sight of the word tofu in a recipe, but I am a firm believer that anyone who thinks they don’t like it just hasn’t prepared it the right way. In this recipe, it’s super flavorful and creamy. You won’t even remember that you’re eating tofu!
All-in-all, this recipe is pretty easy to make. Of course, you could totally layer the ingredients to make an actual lasagna, but there is just something so fun about lasagna rolls. And they’re incredibly easy to pack up as leftovers and bring to work for lunch the next day. (Meg tried this, but I ended up eating it before she even had the chance to bring it with her.)
Lasagna Rolls with Basil Ricotta and Vodka Sauce – Vegan
For the Sauce
- 2 1/2 cups diced tomatoes, crushed tomatoes, or tomato sauce – blended to desired consistency
- 1/2 cup vodka
- 1/2 cup cashews
- 1/2 cup water
- 1 tbsp coconut sugar
- 2 tbsp dried chopped onions or onion powder
- 2 tsp garlic powder
- Salt and pepper to taste
For the Ricotta “Cheese”
- 8 oz firm tofu – lightly pressed
- 1 tbsp lemon juice
- 1 tsp olive oil
- 1 tsp salt (or more to taste)
- 1 tbsp nutritional yeast
- 1 tbsp dried parsley
- 1 tsp finely chopped basil
- 10 lasagna noodles
- Shredded vegan mozzarella
- 2 cups baby spinach
- 1 tsp chopped garlic
- 1 tsp olive oil
- Add your tomatoes (blended to desired consistency), garlic powder, onion powder, salt, and coconut sugar to a pot. Cook on high until it starts to bubble, then cover and simmer on medium-low heat.
- Blend together the cashews and water. Set aside.
- While the sauce simmers, throw all of your ricotta ingredients into a food processor and blend until creamy and spreadable. Set aside.
- Stir cashew cream into sauce and continue to simmer for 2 minutes.
- Stir vodka into sauce and cook, covered, for an additional 5-10 minutes.
- In the meantime, saute your spinach in garlic and olive oil, then assemble lasagna rolls by evenly distributing the ricotta and spinach and rolling up.
- Cover the bottom of two loaf pans with vodka sauce, and then lay five lasagna rolls in each pan. Cover in sauce, top with mozzarella cheese, and sprinkle on a little dried parsley for color.
- Bake on 425 for 20 minutes, then enjoy!