Truffle Ricotta and Mushroom Lasagna Roll-ups

Serves 2-4 servings

Prep time: 20 minutes
Cook/Bake time: 30 minutes
Total time: 50 minutes

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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.