My youngest loves lasagna, so I wanted to come up with something a little healthier that would still appeal to everyone in my family. I decided to try lasagna rolls — they’re not only fun to make but also easy to customize. For myself, I used gluten-free brown rice noodles and added the spinach mixture. For my husband, I used regular noodles, with some rolls filled with spinach and some without. For my son, I used the regular noodles but left out the spinach for his filling (sadly he doesn’t like most green things). The best part? Everyone got exactly what they liked, and I still kept it on the healthier side.
The tofu–cashew ricotta turned out really good — cheesy but tangy, with a creamy texture. Honestly, one lasagna roll was plenty for a meal! Paired with a simple side salad, this makes a filling, healthy dinner with plenty of leftovers for the next day.
🧀Step 1: Make the Tofu-Cashew Ricotta
Ingredients
- 1 block firm tofu (14 oz), pressed and drained
- 1 cup raw cashews (soaked in hot water 20–30 minutes, drained)
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp olive oil (optional; skip or reduce for lower fat)
- 2 garlic cloves (optional, roasted or fresh)
- ½ tsp–1 tsp salt (to taste)
- 1 tsp dried basil or oregano (or a mix)
- ¼ cup unsweetened plant milk or water (add slowly for desired texture)
- Fresh parsley or basil, chopped (optional, stir in at the end)
Instructions
- Crumble tofu into a food processor. Add soaked cashews, nutritional yeast, lemon juice, olive oil, garlic, salt, and herbs.
- Blend until smooth but still slightly textured, like ricotta. Add plant milk/water gradually to achieve a spreadable consistency.
- Taste and adjust seasoning — more lemon for tang, more nutritional yeast for cheesiness, more salt for savory.
- If desired, fold in fresh herbs before serving.
Use it for: layering in lasagna, stuffing pasta shells, spreading on toast or flatbread, or as a dip.
🌿Step 2: Spinach-Ricotta Filling (Vegetarian or Meat Option)
Ingredients
- 2 cups Tofu–Cashew Ricotta (see recipe above)
- ½–1 package frozen spinach (8–16 oz), thawed, squeezed dry, chopped
- Pinch of nutmeg (classic with spinach)
- ½ tsp black pepper (optional)
- Fresh parsley or basil, chopped (optional)
Optional Meat Sauce Variation
- ½ lb ground beef (or ground turkey/chicken)
- ½ jar (about 1 cup) organic tomato pasta sauce
- ½ cup lite mozzarella cheese (optional, for creaminess)
- Extra herbs to taste (basil, oregano, parsley)
Instructions
Vegetarian Version
- In a medium bowl, mix together the Tofu–Cashew Ricotta, spinach, nutmeg, and black pepper.
- Adjust seasoning to taste. Add fresh herbs if desired.
- Use as a filling for lasagna, lasagna roll-ups, stuffed shells, manicotti, or ravioli.
Meat Sauce Version
- In a skillet, brown the ground beef until fully cooked. Drain excess fat if needed.
- Stir in tomato sauce and let simmer for 5 minutes.
- In a large bowl, combine the spinach, Tofu–Cashew Ricotta, meat sauce, mozzarella, and herbs. Mix until creamy.
- Use this mixture as a hearty filling for lasagna, shells, manicotti, or roll-ups.
- Bonus: Leftovers are delicious spooned on toast for a quick snack or light meal!
🍝Step 3: Assembly & Baking
These steps work for lasagna, stuffed shells, manicotti, or lasagna roll-ups:
- Prepare the pasta:
- Cook shells or manicotti according to package directions until just al dente. Drain and let cool slightly.
- For lasagna sheets, cook until pliable (if not using no-boil noodles).
- For roll-ups, cook lasagna sheets until flexible but still firm.
- Layer or stuff:
- Lasagna: Spread a thin layer of tomato sauce on the bottom of your baking dish. Add a layer of noodles, spread filling over them, add more sauce, and repeat. Finish with noodles topped with sauce and cheese (if desired).
- Shells/Manicotti: Spoon filling into each pasta piece, place in a baking dish with a little sauce on the bottom, then cover with more sauce. Sprinkle cheese if desired.
- Roll-ups: Spread filling along each noodle, roll up tightly, and place seam-side down in a sauced baking dish. Top with more sauce.
- Bake: Cover with foil and bake at 375°F (190°C) for 25–35 minutes, until hot and bubbling. Remove foil for the last 10 minutes if you’d like a golden top.
- Rest & serve: Let sit for 5–10 minutes before serving to help set the layers and make cutting/serving easier.
💚Heart-Healthy Notes
- For the meat version, choose lean ground turkey or chicken instead of beef to lower saturated fat.
- Use lite mozzarella or skip the cheese and rely on nutritional yeast for flavor.
- Add extra vegetables (zucchini, mushrooms, bell peppers) to the sauce or filling for fiber and nutrients.
- Pair with whole-grain or chickpea pasta to boost heart-healthy fiber.
🥡Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Assemble the dish but don’t bake; wrap tightly and freeze for up to 2 months. Bake directly from frozen at 375°F, adding 15–20 minutes to the cook time.
- Reheating single portions: Warm in the oven at 350°F for 15–20 minutes, or in the microwave in 1-minute bursts until hot. For best results, add a spoonful of sauce or splash of water before reheating to keep pasta moist.
The picture just above is leftover filling added to gluten free spiral noodles for a twist for my leftovers a couple days later.
What I love about this recipe is how flexible it is. You can mix and match ingredients to suit different tastes or dietary needs, and everyone still gets to enjoy lasagna in their own way. For me, it’s about creating meals that feel good, taste good, and fit into our family’s lifestyle.