Easy Vegan Lasagna Rolls
Who says vegans can’t enjoy lasagna? These vegan lasagna rolls, or lasagna roll-ups, using tofu ricotta cheese, make a vegan lasagna the whole family will love!
I like lasagna with veggies, the hubby likes his without… lasagna rolls makes it easy to please us both without having to make two separate pans!
Here I used zucchini and mushrooms, but you could also use spinach, chopped carrots, chopped broccoli, and/or chopped kale…or any of your other favorite veggies. Just make sure to cook the veggies first! I cook mine using pam cooking spray with garlic, black pepper, and oregano and a some of my vegan parmesan cheese.
- 8 lasagna noodles, cooked according to package directions
- 1 jar of your favorite marinara sauce or homemade tomato sauce
- 1 recipe tofu ricotta (see below)
- favorite cooked veggies (optional)
- vegan parmesan cheese (optional)
- 1 package firm tofu, drained
- 3 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
Combine all ingredients for tofu ricotta in food processor and pulse until mixture is smooth.
Spread each noodle with 2 heaping tablespoonfuls of tofu ricotta. If you’re using veggies, add them now. Drizzle some marinara sauce on top then starting at a short end, roll up each noodle.
Add a small layer of marinara sauce to the bottom of a shallow baking dish. Place lasagna rolls in dish and pour remaining sauce over noodles. Bake in 350 degree oven for 20 minutes or until heated throughout. Sprinkle with vegan parmesan cheese (optional).