Vegan Lasagna Rolls

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.