Vegan Lasagna Roll Ups
Vegan Lasagna Roll Ups are easy to make, and they’re a terrific dinner dish for date night.
Ingredients
- 14 ounce package of firm tofu pressed and drained
- ½ cup nutritional yeast
- 2 cloves garlic
- ¼ cup lemon juice
- 1 teaspoon dried basil
- ½ teaspoon sea salt
- 6 ounces baby spinach, baby kale, or arugula
- 12 lasagna noodles cooked according to package instructions and cooled slightly
- 3-4 cups tomato sauce
- ½ cup shredded vegan mozzarella optional
- ¼ cup Walnut Parmesan
- ¼ cup chopped fresh basil
Instructions
- Preheat your oven to 350°F
- Blend the tofu, lemon juice, nutritional yeast, garlic, basil, and salt in a food processor. Process for about 2 or 3 minutes, until the mixture is thick and looks like ricotta cheese. Add the spinach, kale, or arugula and pulse until it’s mixed in.
- Lay the noodles out flat on a baking sheet or a piece of waxed paper.
- Spread two tablespoons of the tofu ricotta onto each noodle.
- Spread 1 tablespoon of sauce on top of the ricotta on each noodle.
- Carefully roll each noodle
- Spread 1 cup tomato sauce onto a 9x12 casserole dish
- Place each roll seam side down in the dish.
- Pour the remaining sauce over the lasagna rolls. Top with the vegan mozzarella, if using.
- Bake for 40 minutes, or until hot and bubbly.
- Top with Walnut Parmesan and fresh basil.
- Serve hot.