Photo Credit: Califia Farms

Spinach Lasagna Rolls with Tomato-Basil Cream Sauce


Don’t do dairy? Try this simple vegan recipe featuring almond-based ricotta. 

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Recipe Type: Entree
Serves: 4
Author: Califia Farms


  • 2 cups slivered almonds, divided
  • 1 cup Califia Farms Unsweetened Almond Milk, divided
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1½ teaspoons dried oregano
  • ½ teaspoon salt
  • 2 cups finely chopped baby spinach
  • 3 garlic cloves, minced
  • 8 lasagna noodles, cooked according to package directions
  • 1 (25-ounce) jar marinara sauce
  • ½ cup fresh basil, roughly chopped


  1. Soak ½ cup almonds in water for 30 minutes.
  2. Preheat oven to 350℉. Lightly oil a 9×13 baking pan.
  3. In a blender, process remaining 1½ cups almonds with ½ cup almondmilk, nutritional yeast, lemon juice, oregano, and salt until cohesive and the consistency of thick ricotta cheese. Transfer to a large mixing bowl along with spinach and garlic and thoroughly combine.
  4. Lay cooked lasagna noodles on a clean work surface and evenly spread spinach mixture on each noodle, about 2 heaping tablespoons per noodle. Roll up each noodle.
  5. Drain soaked almonds and transfer to clean blender along with remaining ½ cup almondmilk. Process on high until fully blended and creamy. Add marinara and basil and process until very smooth.
  6. Pour 1½ cups of sauce into prepared pan and arrange lasagna rolls on top. Top with remaining sauce and bake, covered, for 20-25 minutes.

Recipe courtesy of Califia Farms. 

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