These fancy vegan lasagna roll-ups are ready for the oven in about thirty minutes, making them an excellent choice when you want to serve an Italian-inspired entrée with a festive twist. Featuring a flavorful plant-based “ricotta,” shredded vegan “mozzarella cheese,” marinara sauce, and whole grain lasagna noodles, this dish pleases vegans and omnivores alike! For a festive meal, serve with Tender Broccoli Rabe, Yummy Garlic Bread and Roasted Sweet Peppers on the side! (Scroll down this page for all of the recipes.) Watch me prepare this recipe, along with the entire menu on YouTube!
ABOUT THE RECIPE:
If you’re in the mood for lasagna but not in the mood to spend over an hour putting it together, try this simplified version. Because no sautéing is required, these fancy rolls are ready for the oven in less about thirty minutes.
Makes 4 to 6 servings
INGREDIENTS:
8 whole-grain lasagna noodles (use gluten-free if needed)
3½ teaspoons extra-virgin olive oil, divided
1 jar (about 25 ounces) vegan marinara sauce
14 to 16 ounces firm or extra-firm regular tofu, well-drained
1 cup chopped fresh basil
1⁄2 cup chopped fresh parsley
1⁄2 teaspoon tamari
5 to 6 Queen green olives, with pimento, chopped (optional)
3 to 5 cloves garlic, chopped
2 tablespoons toasted wheat germ or grated vegan Parmesan cheese (optional)
2 cups shredded mozzarella or cheddar-style vegan cheese
INSTRUCTIONS:
Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium-high heat. Add the noodles. Decrease the heat to medium-low and cook, stirring occasionally, until the noodles are almost tender. Drain and rinse under cool water, then drain well. Transfer to a large bowl. Drizzle with 1 teaspoon of the oil (so the noodles do not stick together) and gently toss to coat. Allow the noodles to cool slightly.
Meanwhile, stir 2 teaspoons of the oil into 1 cup of the marinara sauce. Spread the mixture in the bottom of a 12 x 9-inch (or similarly sized) rimmed baking pan or casserole dish.
Put the tofu, 1⁄2 cup of the basil, parsley, tamari, and remaining 1⁄2 teaspoon of oil in a medium bowl and mash with a potato masher until the mixture has the consistency of ricotta cheese. Add the optional olives and the garlic and stir until thoroughly combined.
Lay a noodle on a large cutting board. Spoon about 1⁄4 cup of the tofu mixture along the length of the noodle, spreading it evenly with the back of the spoon. Gently roll into a spiral shape. Set the roll in the baking pan seam-side down. Continue with the remaining noodles and filling, arranging them snugly in the pan.
Set aside 3⁄4 cup of the remaining marinara sauce. Spoon the remainder over the rolls, distributing it evenly. Sprinkle 1⁄4 cup of the basil over the top.
Cover the pan with foil and bake for about 40 minutes. Remove the pan from the oven but do not turn the oven off. Spoon the remaining marinara sauce over the rolls, then sprinkle with the optional wheat germ (or grated vegan Parmesan cheese), shredded vegan cheese, and remaining 1⁄4 cup of basil. Bake for about 15 minutes, until the sauce is bubbling and the top is slightly browned.
Put the pan on a wire rack. Let cool for 15 minutes. Serve 1 to 2 rolls per person, spooning the sauce from the bottom of the pan over top of the rolls.
Ingredients
Directions
ABOUT THE RECIPE:
If you’re in the mood for lasagna but not in the mood to spend over an hour putting it together, try this simplified version. Because no sautéing is required, these fancy rolls are ready for the oven in less about thirty minutes.
Makes 4 to 6 servings
INGREDIENTS:
8 whole-grain lasagna noodles (use gluten-free if needed)
3½ teaspoons extra-virgin olive oil, divided
1 jar (about 25 ounces) vegan marinara sauce
14 to 16 ounces firm or extra-firm regular tofu, well-drained
1 cup chopped fresh basil
1⁄2 cup chopped fresh parsley
1⁄2 teaspoon tamari
5 to 6 Queen green olives, with pimento, chopped (optional)
3 to 5 cloves garlic, chopped
2 tablespoons toasted wheat germ or grated vegan Parmesan cheese (optional)
2 cups shredded mozzarella or cheddar-style vegan cheese
INSTRUCTIONS:
Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium-high heat. Add the noodles. Decrease the heat to medium-low and cook, stirring occasionally, until the noodles are almost tender. Drain and rinse under cool water, then drain well. Transfer to a large bowl. Drizzle with 1 teaspoon of the oil (so the noodles do not stick together) and gently toss to coat. Allow the noodles to cool slightly.
Meanwhile, stir 2 teaspoons of the oil into 1 cup of the marinara sauce. Spread the mixture in the bottom of a 12 x 9-inch (or similarly sized) rimmed baking pan or casserole dish.
Put the tofu, 1⁄2 cup of the basil, parsley, tamari, and remaining 1⁄2 teaspoon of oil in a medium bowl and mash with a potato masher until the mixture has the consistency of ricotta cheese. Add the optional olives and the garlic and stir until thoroughly combined.
Lay a noodle on a large cutting board. Spoon about 1⁄4 cup of the tofu mixture along the length of the noodle, spreading it evenly with the back of the spoon. Gently roll into a spiral shape. Set the roll in the baking pan seam-side down. Continue with the remaining noodles and filling, arranging them snugly in the pan.
Set aside 3⁄4 cup of the remaining marinara sauce. Spoon the remainder over the rolls, distributing it evenly. Sprinkle 1⁄4 cup of the basil over the top.
Cover the pan with foil and bake for about 40 minutes. Remove the pan from the oven but do not turn the oven off. Spoon the remaining marinara sauce over the rolls, then sprinkle with the optional wheat germ (or grated vegan Parmesan cheese), shredded vegan cheese, and remaining 1⁄4 cup of basil. Bake for about 15 minutes, until the sauce is bubbling and the top is slightly browned.
Put the pan on a wire rack. Let cool for 15 minutes. Serve 1 to 2 rolls per person, spooning the sauce from the bottom of the pan over top of the rolls.
