I had half a box of lasagna noodles and sauce in the freezer…what to do? Little individual lasagna roll-ups. I made the cashew ricotta yesterday so I was ready to go. Easy and fun!
9 lasagna noodles
2 cups cashew ricotta
2 cups tomato sauce (homemade or your favorite brand)
Cashew Ricotta
Soak the cashews overnight or at least 8 hours. Using the blender, process 1 cup of cashews to 3/4 cup water. Let it go for a while until thoroughly mixed. Do this until all cashews are processed. Place the cheese into a strainer with a very small mesh to drain the excess water. Refrigerate until ready to use.
Boil the lasagna noodles. While they are cooking, heat up the sauce. Mix a little bit of the sauce into the ricotta.
Preheat the oven to 350.
When the noodles are done, take them out one by one and place into a bowl of cold water so that they cool off, stop cooking and become easy to handle. Ladle a little bit of sauce onto the bottom of a baking dish.
To assemble, place a noodle on a flat surface and place a heaping tablespoon of cheese at one end. Roll it up! Place each one in the baking dish. Top with the rest of the sauce.
Bake for 20 minutes to heat through. Enjoy!