Spinach and ricotta cannelloni


For the beschamel:

  • 1 white onion

  • 750ml soy milk

  • ½ tsp nutmeg

  • 1 bay leaf

  • Generous pinch of salt

  • 2 tbsp nutritional yeast (optional)

  • 75g vegan spread

  • 60g plain flour


  • 12 lasagne sheets or 12 cannelloni tubes

  • 400g passata

  • 1-2 tbsp olive oil

  • 1 white onion

  • 2 garlic cloves, crushed

  • 250g spinach

  • 80g cashews, soaked in boiling water for 15 mins.

  • 300g silken tofu

  • 1tbsp nutritional yeast

  • 1 tsp apple cider vinegar

  • 100ml oat milk


  1. Preheat oven to 180C

  2. Boil lasagne sheets in salted water until al dente, if using cannelloni, do not pre-cook.

  3. Make the beschamel, finely chop the white onion and fry in the vegan spread, add the nutmeg and bay leaf also. Once the onion is cooked add the flour and stir to make a roux dough. Slowly add the milk a splash at a time, beating with a whisk to ensure there are no lumps. Once you have added all the milk you can take off the heat and leave until the lentils are done. Stir at regular intervals to stop a skin forming.

  4. In a separate pan, fry onion in olive oil, then add the garlic, stir in the spinach and cook until completely wilted. Drain any excess liquid and chop spinach.

  5. Blend together drained cashews, silken tofu, yeast and apple cider vinegar and oat milk to make ricotta. Stir into spinach mix to make filling.

  6. Assemble: in the bottom of your dish pour the whole amount of passata, fill the cannelloni or place a strip of filling onto lasagne sheet and roll up. Once filled/ rolled, place in dish on top of passata. Continue until all pasta is filled and then top with beschamel

  7. Bake in the oven for 40 mins if using lasagne sheets and 50 mins if using cannelloni tubes.

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