Dairy free
Gluten free
Soy free
Sugar free
What You'll Need
For the Roll-ups
- 1 package gluten-free lasagna noodles
- 1 cup assorted mushrooms
- ½ onion, finely diced
- ¼ cup fresh basil, torn
- 2 cloves garlic, minced
- 1 tbsp EVOO
- Himalayan pink salt, to taste
- Black pepper to taste
- EVOO, for cooking
For the Tofu Ricotta
- 2 packages Culcherd Original Cheese
- 1 package extra firm tofu
- 1 tsp truffle oil
- Himalayan pink salt, to taste
How To
For the Tofu Ricotta
- In a medium sized bowl, crumble tofu and stir in Culcherd Original cheese.
- Add truffle oil, and season with salt. Set aside.
For the Roll-ups
- Preheat the oven to 375°F.
- Fill a large pot with water, add 2 tsp salt and bring to a boil. Add lasagna noodles and cook until al-dente.
- Drain and rinse. Drizzle/rub with olive oil to help the noodles from sticking together.
- In a medium sized pan, heat EVOO over medium heat. Add onion and garlic, and saute until translucent. 4-5 minutes.
- Add mushrooms and cook until softened. Another 5-7 minutes.
- Remove from heat, and season with salt and pepper. Let cool
- Add mushrooms to the tofu ricotta and mix well.
- Working with one lasagna sheet at a time, spread a thin layer of tofu-mushroom mixture onto the noodle. Add a few torn basil leaves and roll.
- Repeat with remaining noodles.
- Place noodles into a greased baking dish, and make for about 10 minutes. Or until the tops of the noodles are starting to brown.
- Top with remaining basil leaves.
