Vegetable Lasagna Roll-Ups with Almond Ricotta

Serves 4-6

This lightened-up version of gluten-free lasagna will leave you satisfied without feeling stuffed. You can feel good about eating this delicious meal and serving it to your loved ones.


  • 2 cups slivered almonds, soaked in water overnight or boiled for 30 minutes
  • 1 cup plain, unsweetened almond milk
  • 1 pinch salt
  • 2 teaspoons olive oil
  • ½ yellow onion, diced
  • 1 small red pepper, diced
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon black pepper
  • 8 cups baby spinach leaves
  • 3 cups tomato sauce, divided
  • 10 gluten-free lasagna noodles
  • Chopped parsley for garnish, if desired


Preheat oven to 375° F. Add the almonds, almond milk and salt to a food processor and blend until creamy, 2-3 minutes. Set aside.

Heat a large pan over medium heat and add olive oil and chopped onion. Cook for 3 minutes and then add red pepper, garlic, salt and spices. Cook vegetables until tender, 5-7 minutes. Add the spinach to the pan and cook until spinach is wilted.

Pour 1½ cups of tomato sauce into a large baking dish.

Bring a large pot of water to a boil and add lasagna noodles. Cook noodles until al dente, drain and then lay out on a paper towel.

Spread each noodle with 3 tablespoons of almond ricotta and 2 tablespoons vegetable mixture. Roll noodles up and place, seam side down, into the pan. Repeat until all noodles are rolled, and then top with 1½ cups tomato sauce.

Place lasagna rolls in the oven and bake for 15 minutes. Garnish with chopped parsley, if desired.

Nutrition Analysis: 630 cal, 22 g fat, 0 mg chol, 860 mg sodium, 89 g carbs, 9 g fiber, 10 g sugar, 23 g protein.

Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at