Lasagna Roses with Blackbird Seitan

Blackbird Foods Recipe

Makes 12 Lasagna Roses

INGREDIENTS

• 1 pack 8oz Blackbird Sausage Crumbles or 8oz Blackbird Original Seitan Shreds, diced

• 12 lasagna noodles

• 28oz can whole peeled San Marzano tomatoes

• 1 1/2 cups store-bought vegan ricotta or homemade cashew ricotta (recipe below)

• 1 yellow onion, chopped

• 2 cloves of garlic, minced 

• 1 tbsp Italian seasoning blend

• 2 zucchinis, sliced thinly (1/4 inch)

• Olive oil

For Cashew Ricotta:

• 1 1/2 cup raw cashews, soaked 2-3 hours

• 1/2 cup filtered water

• 2 tbsp nutritional yeast

• 1 tsp onion powder

• 1 tsp garlic powder

• salt and pepper to taste 

TOOLS

• Muffin tin

METHOD

For the cashew ricotta:

1. If making cashew ricotta, cover cashews in water and soak for 2-3 hours.

2. Once cashews have soaked, drain the water and add cashews to a blender with new filtered water, nutritional yeast, onion powder, garlic powder, salt and pepper. Blend until it’s smooth and becomes a ricotta-like consistency.

For the general recipe:

1. In a large saucepan, sauté onions and garlic in olive oil until onions are translucent. Stir in Italian seasoning blend. Add in San Marzano tomatoes, mashing them into a sauce-like consistency. Bring to a simmer and cook on low for 1 hour. If desired, use an immersion blender to blend the sauce until smooth.

2. Place thinly sliced zucchini on a paper towel and salt both sides. Top with a second paper towel and keep covered for 30 minutes.

3. Lightly pan-fry the Blackbird Sausage Crumbles or diced Blackbird Original Seitan Shreds.

4. Cook the lasagna noodles according to package instructions, then rinse with cold water and lay out onto paper towels/tea towels to dry them out.

5. Ladle 1/2 inch of tomato sauce into the bottom of each ungreased muffin tin cup.

6. Begin assembling lasagna roses by spreading 1.5-2 tbsp of ricotta on each lasagna noodle. Top with 2 slices of zucchini and 1 heaping tbsp of Blackbird Sausage. Continue the process with each strip of lasagna.

7. Roll up the lasagna noodles (like cinnamon rolls) and place each in a separate muffin tin. Ladle remaining tomato sauce

8. Bake covered at 350 F for 20 minutes and uncovered for an additional 10 minutes.

9. Garnish with fresh basil, a drizzle of olive oil, and enjoy.

Note: You can also assemble the lasagna roses in a glass baking dish. Simply add 1 cup of tomato sauce to the base of the dish and follow the same process outlined above.

Originally published March 30th, 2022. Updated February 6th, 2026.