Mouthwatering Vegan Lasagna Rolls Recipe for Dinner Tonight!
Are you tired of the same old meat-based lasagna and looking for a refreshing vegan alternative? Look no further! Our Vegan Lasagna Rolls With Tofu Ricotta Recipe will satisfy your craving for classic Italian comfort food while also providing a healthy, plant-based meal option.
This recipe is perfect for those who are looking to incorporate more vegetables and protein-packed tofu in their diet, without sacrificing flavor or texture. Whether you are a long-time vegan or simply trying to reduce your consumption of animal products, this dish is sure to impress.
Get ready to indulge in layers of fresh basil, garlic-infused tomato sauce, and our homemade tofu ricotta cheese. Rolled up into individual servings and baked to perfection, these lasagna rolls are perfect for your next family meal or dinner party.
So roll up your sleeves and get ready to make a delicious, satisfying lasagna that will impress everyone at the table.
Why You’ll Love This Recipe
This vegan lasagna roll recipe is sure to become a staple in your recipe repertoire. Not only is it absolutely delicious, but it’s also nutritious and easy to make. By using tofu instead of ricotta cheese, you can enjoy all the flavors of a traditional lasagna without any animal products or dairy.
The combination of broccoli, zucchini, and carrots add an extra boost of veggies to this dish, providing you with essential vitamins and minerals for optimal health. And let’s not forget about the fresh basil leaves that add a fragrant aroma and taste to the dish.
What’s great about this recipe is its versatility. It can easily be made gluten-free by using gluten-free lasagna noodles and nutritional yeast instead of Parmesan cheese. Plus, it’s customizable to your preference; if you prefer eggplant over broccoli or want to add in some peppers or mushrooms, go for it!
Overall, this recipe is perfect for those who are looking to incorporate more plant-based foods into their diets without sacrificing flavor or texture. Plus, it’s an excellent way to use up any veggies you have laying around in your fridge. Trust us – once you try this vegan lasagna roll recipe, you won’t miss the traditional version!
Ingredient List
Here is a list of all the ingredients you’ll need to make these vegan lasagna rolls with tofu ricotta:
For the Tofu Ricotta:
- 1 block extra firm tofu, drained and pressed for 10 minutes
- 3 tbsp nutritional yeast
- 2 tsp lemon juice
- 1 garlic clove, minced
- Salt and ground black pepper to taste
For the Lasagna Rolls:
- 12 lasagna noodles, cooked according to package instructions
- 1 ½ cups tomato sauce
- Optional veggies to add (chopped broccoli, zucchini or carrots)
For Serving:
- Fresh basil leaves for garnish
All the ingredients can be found at your local grocery store or health food store. Don’t forget to double-check your pantry for any missing items.
The Recipe How-To
Now that you have gathered all of the necessary ingredients for this delicious vegan lasagna roll recipe and you are ready to begin! Follow these step-by-step instructions to make this flavorful dish.
Steps for the Lasagna Rolls
1) Prepare the lasagna noodles.
First, cook your lasagna noodles according to package directions, making sure not to overcook them. When finished cooking, rinse with cold water and drain well.
2) Create the tofu ricotta filling.
While the lasagna noodles are cooking, use a food processor to blend 1 block of extra-firm tofu, 3 garlic cloves, 3 tablespoons of lemon juice, and 1/2 cup of nutritional yeast until smooth. Add 1/4 teaspoon of salt and freshly ground black pepper to taste. Set this tofu mixture aside.
3) Cook and season your vegetables.
In a separate pan or skillet, heat olive oil over medium heat. Put in 1 minced onion, 2 minced garlic cloves, 1 grated zucchini,* 1/2 cup of broccoli, and 1 grated carrot* in the skillet then sauté for about five minutes or until the veggies become soft. Lastly, toss in ¼ tsp fresh black pepper, ¼ tsp sea salt, and a handful of fresh basil leaves.
*Note: If you want more vegetables and greens in your rolls, use your favorite ones like spinach or eggplant.
4) Assemble the lasagna rolls.
Preheat oven up to 375 degrees F (190 degrees C). Spread tomato sauce over an approximately three-quart baking dish.
Lay a lasagna noodle on a flat surface and spread some ricotta cheese on it then add some veggies in, around two tablespoons of the tofu mixture down at the end closest to you.
Carefully roll up the noodle, taking care that filling stays inside.
Once rolled upn place it seam side down into your baking dish with tomato sauce.
Repeat this process with all remaining noodles.
Pour marinara Sauce over assembled Lasagna Rolls evenly .
5) Bake To Perfection
Cover the baking dish loosely with foil which has been sprayed with non-stick spray.
Bake in preheated oven for around around thirty minutes or till they turn golden-brown and bubbly.
Remove from oven; rest for few minutes then sprinkle with fresh basil.
Serve hot!
These vegan lasagna rolls are easy to make but taste like they came straight from a gourmet restaurant kitchen! Impress your friends and family by serving these wholesome vegan delicacies.
Substitutions and Variations
The beauty of this recipe is that it’s versatile and accommodating to new ingredients. You can easily swap out some of the veggies for others you prefer or align with your dietary preferences.
For a gluten-free option, substitute regular lasagna noodles with gluten-free ones. If you’re looking for a protein boost, add some crumbled tempeh, chickpeas or even vegan sausage to the tofu ricotta mixture.
In addition to broccoli, zucchini, and carrots, you can add sliced eggplant or spinach to make the lasagna extra green and healthy. If you’re a fan of spicy food, sprinkle some chili flakes on top of the tomato sauce or tofu ricotta mixture before baking.
Moreover, you can try various herbs and spices such as oregano, parsley, cumin or smoked paprika to enhance the flavour profile. Instead of using marinara sauce as a filling in your vegan lasagne rolls with tofu ricotta recipe, try tomato sauce mixed with canned pumpkin puree for a unique twist.
Overall, feel free to experiment with different ingredients that suit your taste buds and dietary preference. The combinations are unlimited; don’t hesitate to give different variations a try until you find your perfect vegan lasagna rolls with tofu ricotta recipe.
Serving and Pairing
These Vegan Lasagna Rolls with Tofu Ricotta are a delicious and satisfying meal perfect for any occasion. The creamy tofu ricotta filling pairs perfectly with the savory tomato sauce and lasagna noodles.
To serve, place the lasagna rolls on individual plates or a large platter, and drizzle generously with extra tomato sauce. Garnish with fresh basil leaves and ground black pepper to add flavor and a pop of color.
To make it a complete meal, serve with a side salad made of fresh greens, vegetables, and a simple vinaigrette dressing. If you’re feeling adventurous, pair it with roasted vegetables like broccoli, zucchini, and carrots for added texture and nutritional value.
If you’re entertaining guests or want to create an Italian-themed dinner party, pair the Vegan Lasagna Rolls with a crusty loaf of bread or homemade garlic bread to soak up extra sauce. Add some vegan wine or sparking water with sliced lemons for refreshments.
No matter how you choose to serve these Vegan Lasagna Rolls with Tofu Ricotta, they’re sure to be a hit!
Make-Ahead, Storing and Reheating
These vegan lasagna rolls with tofu ricotta are the epitome of a dish that tastes even better the next day. They make a great meal prep dish or can be made ahead of time for a party.
To make them ahead, assemble the lasagna rolls up to the point of baking and then cover tightly with plastic wrap and store in the refrigerator for up to two days. When you are ready to bake, let them sit at room temperature for thirty minutes before baking as directed.
Storing leftovers is super easy. Once completely cooled, store any leftover lasagna rolls in an airtight container in the refrigerator for up to three days. These rolls can also be frozen in an airtight container for up to three months.
Reheating is also easy, and there are several methods you can use, depending on your preferences. If reheating from refrigerated, place in the oven at 350F and bake for 20-30 minutes until heated through. If reheating from frozen, let it thaw overnight in the fridge and then follow the same oven-baking instructions. You could also microwave them for two minutes on high or reheat them gently on the stovetop.
Overall these vegan lasagna rolls with tofu ricotta are perfect make-ahead and meal prep meals that can be effortlessly stored and reheated, giving you all of the convenience without compromising on taste or quality.
Tips for Perfect Results
Now that you have all the ingredients, it’s time to make sure your vegan lasagna rolls with tofu ricotta turn out perfectly delicious. Here are some helpful tips:
First, make sure to drain and press the tofu well to remove as much water as possible. This will result in a creamier and firmer ricotta texture.
When cooking the lasagna noodles, do not overcook them or they will become too soft and difficult to work with when rolling. Follow the package instructions carefully and then rinse them under cold water to prevent them from sticking together.
Another important aspect is the seasoning. Don’t be afraid to add more salt, pepper or any other spices that you prefer, but always taste test before adding more.
Fresh herbs like basil leaves can enhance the flavor profile of your lasagna rolls. Add them generously for an extra burst of freshness.
You can also experiment with different vegetable fillings like finely chopped broccoli, zucchini or carrots to add some color and texture to your rolls. These vegetables are also rich in vitamins and minerals, making your meal even more nutritious.
Finally, be sure to cover your baking dish with foil when baking the rolls so that they don’t dry out or burn. Remove the foil towards the end of baking time in order to achieve a golden brown color on top.
Follow these simple tips and you’ll be on your way to enjoying these delectable vegan lasagna rolls with tofu ricotta!
Bottom Line
In conclusion, these Vegan Lasagna Rolls with Tofu Ricotta are sure to become a staple in your recipe repertoire. Not only are they flavorful and satisfying, but they also offer a healthy and sustainable alternative to traditional lasagna.
By using plant-based ingredients like firm tofu, nutritional yeast, and fresh vegetables, you are reducing your carbon footprint while nourishing your body with essential nutrients. Whether you’re a vegan or simply looking to incorporate more meatless meals into your diet, this recipe is sure to impress.
So why not give it a try? Gather your ingredients and get ready to embark on a culinary adventure. I guarantee that once you take that first bite of these delicious lasagna rolls, you’ll be hooked!
Vegan Lasagna Rolls With Tofu Ricotta Recipe
Ingredients
- 2 1/2 tablespoons olive oil
- 2 onions, thinly sliced
- 6 garlic cloves, minced
- 2 tablespoons fresh basil, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon fresh black pepper
- 3 medium carrots, peeled and shredded
- 2 zucchini, shredded
- 1 head broccoli, stems removed and florets finely chopped
- 2 cups ricotta cheese, Tofu
- 12 lasagna noodles
- 3 cups tomato sauce
- to make tofu ricotta cheese
- 1 lb extra firm tofu
- 2 teaspoons lemon juice
- 1 garlic clove
- 1/4 teaspoon salt
- ground black pepper
- 10 fresh basil leaves, chopped finely
- 2 teaspoons olive oil
- 1/4 cup nutritional yeast
Instructions
- Preheat oven to 350 degrees.
- Heat 1 tablespoon 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 10 minutes. Let cool completely. Mix the vegetable mixture into the tofu ricotta cheese.
- 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 tablespoon of the remaining oil to prevent noodles from sticking together.
- Coat a 13x9x2 inch baking dish with the remaining 1 1/2 teaspoon of oil. Spread 1 cup of the tomato sauce on the bottom of the dish. Using a spatula, spread about 1/2 cup of the vegetable mixture over each lasagna sheet, leaving about 1/2 inch of each end uncovered.
- Roll up each sheet tightly and place it seam side down in the baking dish. Pour the remaining 2 cups of sauce over the rolls.
- Cover the dish with foil. Bake until the sauce bubbles, about 55 minutes. Remove the foil and continue baking for 15 minutes.
- To make Ricotta.
- In a large bowl, mush the tofu up with your hands until it is crumbly.
- add lemon juice, garlic, salt, pepper, basil mush with hands again until reach consistency of ricotta cheese, 2 - 5 minutes.
- add olive oil, stir with fork. add nutritional yeast and mix everything together with a fork.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.