Chicken and Dairy Free “Ricotta” Lasagne Rolls

A while back I pinned on pinterest a link to making your own ricotta from tofu, unfortunately the link connected to it has since been removed and I couldn’t find it again. We are not dairy free, so it was not on my high priority list of things to try. Recently there was a bit of talk on some of the failsafe facebook groups about it and not surprising, there seemed to be a lot of interest. So I decided to give it a go! The original recipe used firm Tofu. Soft tofu is listed as failsafe by the RPAH handbook and firm tofu is a moderate amine. I actually used a medium tofu for this recipe to keep a bit of texture. I was really happy with the result, it looked and tasted like ricotta.

 

Chicken and Dairy Free “Ricotta” Lasagne Rolls

I regularly make a failsafe version of lasagne and it is a favourite of the two males in our house… (I shall get around to posting that on my blog one day!) I decided to try a new and fun version in an attempt to make it more appealing to my 2 princesses. I am pleased to say that it was a hit on different levels, my husband, son and I loved this, my 5 year old loved them plain without the white sauce and my 4 year old just ate the pasta, no surprises there! Having another dish that appealed to 4/5 was enough to make me very happy.

 

Ricotta Substitute:
500g medium tofu
80g rice bran oil
½ teaspoon salt
¼ teaspoon sugar

Place 250g of the tofu into the Thermomix bowl with the other ingredients. Mix on speed 7 for 5 seconds. Add remaining tofu and mix on speed 4 for 3 seconds.

Pour into a bowl and place into the fridge while cooking the mince.

Dairy Free Ricotta Substitute

Chicken Mince:
3 shallots
2 cloves garlic
Sprinkle of dried or fresh chives
6 Brussels Sprouts
30g Vegetable oil
2 pear halves from tinned pears in syrup
20g brown sugar
1 teaspoon salt
40g Pear syrup from the tin
500g chicken mince

In a clean Thermomix bowl, add shallots, garlic, chives and Brussels sprouts. Chop on speed 7 for 2 seconds, scrape down sides. Add oil and sauté for 2 minutes on 100 deg speed 1. Add pears, brown sugar and salt. Mix for 3 seconds on speed 4. Add syrup then mince. Cook on Varoma temperature for 12 minutes reverse speed 1. Leave the MC (measuring cup) off and place the basket on top in case it splatters.

Once meat is cooked, pour into Thermoserver. Add 5 tablespoons of the Ricotta substitute and fold through gently to combine.

Pasta:
1 packet of curly lasagne pasta

While mince is cooking, boil water in a large pot and cook the pasta as to the direction on the packet.

I found it easier to cook the pasta in a large pot with a bit of oil in the water to stop them from sticking together since they are such large pieces of pasta. Cook until just al dente, the curly edges seem to fall off if over cooked. I cut one of the curly lasagne sheets in half for both my girls so they had a thinner pasta roll to eat.

White Sauce:
500g Rice milk
50g Flour
50g butter / nuttelex
½ teaspoon Salt

Place all the ingredients into the Thermomix bowl. Cook for 7 minutes at 90 deg on speed 4.

To Assemble:
Spread cooked pasta out onto a flat surface, chopping board or bench. Spoon a thin layer of the meat over the pasta right to the edges. Roll up and place on a plate ready to serve or in a serving tray with the seem side down. Spoon the white sauce over the top and garnish with shallots.
If you are wanting to make the dish ahead of time, you could place all the lasagne rolls in an over proof serving dish with the sauce over the top and warm through on a low heat in the oven before serving. Then garnish with shallots.

 Chicken and Dairy Free “Ricotta” Lasagne Rolls

 

 

Speak Your Mind

*