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Vegan Lasagna Rolls

July 13, 2011 By admin 13 comments

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Vegan lasagna rolls have all of the taste of a traditional meatless lasagna, but the assembly is easy and much quicker! This meatless and dairy free lasagna recipe can easily be modified to suit your individual tastes as well as your family’s palates!

Vegan lasagna rolls have the taste of a traditional meatless lasagna, but the assembly is easy and much quicker! A meatless, dairy free lasagna recipe.

I am so excited to finally be able to share this wonderful recipe for vegan lasagna rolls, from the Vegan Family Meals cookbook. This is a fun way to serve lasagna! Instead of the traditional way of layering , you top each individual lasagna sheet with the cheese filling, roll them up, and top with sauce before baking.

This vegan lasagna rolls recipe has 2 parts; the tofu ricotta filling and the vegan tomato sauce.

The sauce used in the lasagna rolls has quickly become my go-to sauce for a variety of pasta dishes. It’s perfect as a dipping sauce for bread or fried cheese sticks, too. I can’t believe how easy this recipe is to make! Vegan lasagna rolls are so quick and delicious, I may never make traditional lasagna again.

Heather Tallman

Total Servings 6 servings

Vegan Lasagna Rolls

Meatless and dairy free lasagna rolls, filled with tofu ricotta, vegetables, and flavorful tomato sauce.

30 minPrep (inc. refrigeration & rest time)

1 hr, 5 Cook Time

1 hr, 35 Total Time

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Ingredients

  • 2 1/2 TB olive oil
  • 2 onions, thinly sliced
  • 6 cloves garlic, minced
  • 2 TB fresh basil, chopped
  • 1 tsp sea salt
  • 1/2 tsp fresh black pepper
  • 3 medium carrots, peeled and cut into small 1/4 inch pieces (I shredded them)
  • 2 zucchini, cut into small 1/4 inch pieces (I shredded them)
  • 1 head broccoli, stems removed and florets finely chopped
  • 2 C Tofu Ricotta Cheese (recipe follows)
  • 12 egg-less lasagna noodles
  • 3 C Everyday Tomato Sauce (recipe follows)
  • Tofu Ricotta Cheese Filling
  • 14 oz. firm tofu, drained and cut into quarters
  • 2/3 C yellow miso
  • 2/3 C water
  • 1/2 C tahini
  • 1/4 C olive oil
  • 5 large garlic cloves
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 3/4 tsp sea salt
  • Everyday Tomato Sauce
  • 1/4 C olive oil
  • 4 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 tsp sea salt
  • 28 oz. canned crushed tomatoes
  • 1 C water
  • 2 TB fresh basil, chopped
  • 1 tsp fresh oregano

Instructions

  1. Everyday Tomato Sauce
  2. Heat the olive oil in a heavy saucepan over medium-high heat. Add the shallots, garlic, and salt and saute until fragrant, about 20 seconds. Stir in the tomatoes and water.
  3. Bring to a gentle simmer, then decrease the heat to low and simmer gently, while stirring from time to time, for 20 minutes. Add the basil and oregano. Remove from heat.
    Tofu Ricotta Filling
  4. Blend all of the ingredients in a food processor until smooth. If well covered, will keep for 2 days in a refrigerator.
    Vegan Lasagna Rolls Assembly
  5. Preheat oven to 350 degrees.
  6. Heat 1 Tb of the oil in a large, heavy frying pan over medium high heat. Add the onion, garlic, basil, salt and pepper. Saute until the onions are tender, about 10 minutes. Add the carrots, zucchini, and broccoli and saute until the carrots are crisp-tender, about 12 minutes (if you shred, like me, this time will be less). Let cool completely. Mix the vegetable mixture into the tofu ricotta cheese.
  7. Cook the noodles in a large pot of boiling salted water, stirring often until tender. About 10 minutes. Drain and rinse the noodles, then toss with 1 TB of the remaining oil to prevent noodles from sticking together.
  8. Coat a 13 x 9 x 2-inch baking dish with the remaining 1 1/2 tsp oil. Spread 1 C of the tomato sauce on the bottom of the dish. Using a spatula, spread about 1/2 C of the vegetable mixture over each lasagna sheet, leaving about 1/2 inch of each end uncovered.
  9. Roll up each sheet tightly and place it seam side down in the baking dish. Pour the remaining 2 C of sauce over the rolls.
  10. Cover the dish with foil. Bake until the sauce bubbles, about 55 minutes. Remove the foil and continue baking for 15 minutes.
Cuisine: Main Dish | Recipe Type: Pasta
7.6.6
420
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All Rights Reserved; Basilmomma (www.basilmomma.com) – This recipe may not be distributed, sold or used for any commercial purpose (including sharing on social media platforms). The ONLY authorized use is by to share an IMAGE ONLY along with a link to the blog post on basilmomma.com where the recipe can be found.
Tofu ricotta filling for vegan lasagna rolls
tofu ricotta filling
Vegan Lasagna Rolls
leave space on the sides of each lasagna sheet for the filling to expand when you’re rolling them.
Vegan lasagna rolls
easy assembly!
vegan lasagna rolls, before baking
save some fresh basil to use as garnish on top of the lasagna rolls

 I haven’t tried this yet, but I think that the assembled lasagna rolls will freeze well, so they can be prepared on a weekend, wrapped well, and frozen. Then, when I have less time to cook, I will pull them from the freezer to cook them.
vegan lasagna rolls, closeup

Thank you Ann Gentry and Much and House Public Relations for this opportunity!  I have made 14 other recipes from this cookbook. Remember, I am NOT a vegan.  But, I feel like this is a cookbook for anyone.  I made soups, cookies, waffles, kale chips (OMG…my new favorite!!) and a personal favorite of my husband: The Nicoise Salad.  So good and so fresh. I would love to eat this in her restaurant!

Thank you ALL for reading!  I have been talking about this vegan lasagna rolls recipe and the cookbook for months, so thank you for sticking with me. ????

Vegan lasagna rolls have the taste of a traditional meatless lasagna, but the assembly is easy and much quicker! A meatless, dairy free lasagna recipe.

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Filed Under: Recipes Tagged With: Comfort Food, Dinners, lasagna recipes, meatless, Pasta, vegan recipes, vegetarian recipes

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Comments

13 responses to “Vegan Lasagna Rolls”

  1. Diana @ VeggieNextDoor says:
    July 13, 2011 at 1:41 am
    Although I am a vegetarian, I have never cooked with miso before but am excited to try it! What was the miso product like? a paste? Powder? Smelly?
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  2. [email protected] says:
    July 13, 2011 at 10:01 am
    Oh Heather, this looks really good. I bookmarked it, to try on my family later. IT would make an awesome lent recipe. I am always on the lookout for those.
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  3. isabelleathome says:
    July 13, 2011 at 12:10 pm
    yum! :) great job!
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  4. Mia says:
    July 13, 2011 at 5:41 pm
    Wonderful Job!! Looks really delicious.
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  5. Fishtail Cottage says:
    July 13, 2011 at 8:12 pm
    yum~ just became a follower & added you to my side bar.....xoox, tracie
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  6. Zsa Zsa says:
    July 14, 2011 at 6:50 am
    Wow, my mom will love this! I've just emailed her your recipe. I can't wait to try it myself too!
    Log in to Reply
  7. Misbah says:
    July 14, 2011 at 7:27 am
    This looks delicious,I have also never tried miso before. Misbah/ Cupcakeluv
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  8. carolinaheartstrings says:
    July 14, 2011 at 4:34 pm
    Wow that is the perfect way to make lasagna. Yum. Cannot wait to try your recipe.
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  9. basilmomma: Heather Tallman says:
    July 14, 2011 at 10:46 pm
    The miso was harmless...it was a paste. It is made of a blend of soybeans and barley. To tell you the truth my family really wouldn't have thought much of this after if I hadn't told them. My youngest knew, he has a good palate, but the others just plowed through it! I have made this exact recipe using ricotta and parm. and it was awesome. I will never layer lasagna again, I think!
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  10. Holly says:
    July 16, 2011 at 2:19 am
    I can't wait to try this!! Mmmm : )
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  11. Maureen says:
    July 16, 2011 at 7:06 am
    This lasagna roll-up is gorgeous! Begging for a fork!
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  12. Kate @ Kate from Scratch says:
    July 16, 2011 at 3:47 pm
    This looks delicious. When you first mentioned tofu ricotta.. I wasn't quite sure...but it actually looks really good! I go vegan from time to time (vegetarian now..I love cheese too much to be full time vegan). This is a wonderful recipe and book to have on hand for my vegan days. Great job as always!
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  13. mjskit says:
    September 12, 2011 at 11:03 pm
    These look absolutely wonderful! I love the filling! Not your usual filling for when you hear "lasagna", but that makes this recipe very exciting for me. Love it!
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