Vegan Lasagna Roll-Ups with Cashew Ricotta

2 servings

lasagna sheets of choice see notes

⅖ batch of <a href="https://www.foodbymaria.com/2020/04/14/whipped-cashew-ricotta-5-ingredients/">Vegan Ricotta</a>

⅖ batch of <a href="https://www.foodbymaria.com/2020/03/31/the-best-vegan-meat-sauce/">Vegan Meat Sauce</a>

⅖ cup vegan parmesean cheese - optional

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Grease a 14 X 11 inch baking dish and set aside.
Preheat oven to 400F and fill a large pot with water. Bring the water to a boil and salt well.
Boil pasta for around 5 minutes or until aldente and easy to use/handle. You want to be able to roll the pasta.
Remove the pasta from the hot water and place into a bowl that has been lightly greased with olive oil.
Begin by adding 2 tbsp. of ricotta to each lasage sheet (see images for reference). Be sure to cover every edge, leaving around 1/2 inch on each side.
Now, add meat sauce to the lasagna sheet. I would recommend around 2 tbsp. but add enough to cover the ricotta.
Roll the lasagna sheet till closed and place onto your greased baking sheet. Repeat till you fill your baking sheet.
Top your roll-ups with the remainder of your meat sauce and parmesan cheese.
Bake for 35-40 minutes.
Enjoy with fresh thyme and a lovely salad!