Lasagna Wraps
By Lindsay Nixon of Happy Herbivore
I love lasagna, especially during the holidays, but I don't always enjoy the process of making lasagna.
While the process is not complicated, I sometimes feel too overwhelmed (or maybe I'm just lazy) by the process of cooking lasagne noodles, making sure not to overcook them, taking each noodle out delicately, patting each one dry, and then scattering them over every plate I have so they don't stick to each other while I start preparing the actual layers.
I feel the same way about stromboli and calzones, except in those cases it's working with pizza dough instead of noodles. Yes, I know I can buy pizza dough, but it is still more work than I'm willing to put in.
Fortunately, I found a simple solution: pita-bread! Instead of dough, I stuff everything into a pita-bread and bake it. It still surprises me every time how well this simple hack works!
I started to wonder if there was an equally easy solution for lasagna and I think I have found it!
The "burrito" provides all the flavors I love in my lasagna but it is much easier and faster to prepare. I've also found if I heat the "burrito" briefly in the microwave and pour marinara on top, it becomes just soft enough that I can slice into it with a fork just as I do with actual lasagna.
I've never been happier! You must try these brilliant wraps and see for yourself.
Lasagna Wraps
Ingredients:
1 package frozen spinach (about 10-oz)
1 package extra-firm tofu, drain
1 tsp fresh lemon juice
¼ cup nutritional yeast
2 tbsp Italian seasoning
1 tsp dried basil (optional)
¼ tsp garlic powder
1 jar marinara sauce (about 2 cups)
¼ cup vegan parmesan
4 flour tortillas
Directions:
Cook spinach according to package instructions (usually microwave for 5 minutes with 1 tbsp water).
Gently press out all extra water from cooked spinach.
Prepare "Tofu Ricotta": In a mixing bowl, crumble tofu and mix well with lemon juice, nutritional yeast, Italian seasoning, basil, garlic powder, plus salt and pepper to taste. For a sharper flavor, add 1 tsp yellow or white miso paste.
Gently fold in spinach with 1 cup marinara.
Add more Italian seasoning or basil, if desired.
Warm this mixture (optional).
Spread into tortillas and roll-up. Microwave for a few seconds. Alternatively, roll-up, place crease-side-down on a baking sheet lined with parchment paper and bake 15-20 minutes at 425F.
Warm remaining 1 cup marinara and drizzle over wraps enchilada-style when ready to serve.
Sprinkle with vegan parmesan.
Note: Store-bought vegan ricotta, such as those made by Kite Kill and Tofutti brand, can be substituted for ease. For a soy-free options (or richer dish), prepare a cashew ricotta (soak 1 1/2 cups raw cashews for several hours. Drain and blend with 1 tbsp apple cider vinegar (or lemon juice), 2-3 tbsp nutritional yeast, 1/2 tsp garlic powder, 1/2 tsp onion powder, plus fresh water or vegetable broth as needed. Add salt to taste processing)
Per serving: 424 calories, 13.7g fat, 51.8g carbs, 12.0g fiber, 12.6g sugars, 28.0g protein
