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Cauliflower Ricotta “Cheese” Lasagna Rolls

  • March 4, 2013
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Vegan and Gluten Free Cauliflower Ricotta "Cheese" Lasagna Rolls Recipe

Italian is always a welcome cuisine any night of the week. But it comes with quite a calorie punch! With my vegan cauliflower ricotta cheese filling and cutting out some extra noodle-age, you can enjoy lasagna guilt free! Great for dinner and if you make a big batch, you have plenty for a yummy leftover lunch! Enjoy!

Cauliflower Ricotta Cheese

  • 1 head of stemmed and riced cauliflower (cut off florets and pulse in food processor until cauliflower resembles rice, careful not to puree)
  • 1 to 1 1/2 cup shredded vegan mozzarella cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1 teaspoon minced garlic
  • Salt and pepper, to taste

Lasagna rolls

  • 1 box cooked lasagna noodles (gluten free, if desired)
  • Pasta sauce of choice
  • 1 cup sauteed mushrooms
  • 1 1/2 cups sauteed spinach

 

To make the cheese:

Place the “riced” cauliflower into a microwave safe bowl and microwave for 7-8 minutes (do not add water). Add in remaining ingredients until fully incorporated. Season to taste.

To assemble to rolls:

Preheat oven to 350 degrees.

Add a thin layer of pasta sauce to bottom of the lasagna baking pan to prevent rolls from sticking, about 1/4 inch thick.

Mix mushrooms and spinach into the ricotta cheese mixture until fully incorporated.

Take a lasagna noodle and spoon a heaping spoonful of the ricotta filling mixture onto it. Spread evenly onto noodle and then roll fairly tightly into a tube. Place the noodle into the pan and repeat until all noodles are in the pan. Once you have made 1 layer of rolls, pour sauce on top so the next layer of noodles doesn’t stick. Top all rolls, once done, with more pasta sauce and shredded cheese, if desired.

Bake for 20 minutes or if cheese added, until cheese is golden and bubbling. Serve 2-4 rolls at a time with extra sauce, top with vegan parmesan and enjoy!

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Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

7 comments
  1. Albert says:
    November 7, 2018 at 10:51 am

    How many cups are in one head of rice day cauliflower? Friend just face me a lot of rice cauliflower she is not going to use and I want to make Cauliflower Ricotta. Thank you!

  2. Pingback: Resolution Recipes - The Healthy Voyager
  3. Lita Watson says:
    June 17, 2017 at 5:54 pm

    Can i using goat cheese as a substitute of ricotta for this recipe? Since it has a similar sharp flavor and melts faster than ricotta does!

  4. Pingback: Mom's Day Meals - The Healthy Voyager
  5. Beats Monster says:
    August 8, 2013 at 4:34 am

    Thx for this equipment, it was both beneficial and entertaining.

  6. ghd australia says:
    June 21, 2013 at 4:36 am

    Whats up great site and enjoyed it!

  7. Pingback: Spring Vegan Recipe Wednesday | Eco News Network

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Meet The Healthy Voyager
Carolyn Scott, The Healthy VoyagerHi! I'm Carolyn Scott-Hamilton. I'm a Latina holistic nutritionist, vegan chef, cookbook author, speaker, show host, consultant and healthy travel and lifestyle expert. From video web series and travel articles, to product reviews and healthy, vegan and gluten free recipes, you'll find lots of info for a happier, healthier and greener lifestyle! After all, Life is a voyage, live it well!
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