A favorite family dish of ours before going all “crazy vegan” was lasagna. I’m not gonna lie, it was a sad day saying “Goodbye” to that cheesy noodle dish. BUT, somewhere along the way I stumbled upon tofu ricotta and it was then I knew all would be okay.
You’re probably thinking, “Oh, it’s tofu and I hate tofu. And, doesn’t it give you ‘man boobs’?” First things first: many people hate tofu because they simply don’t know how to use it. Second: NO, it does not give you “man boobs”. So, stop stalling and get cooking. Trust me, once you make this you’ll never look at tofu the same way.
I can’t remember why I started rolling the lasagna noodles, but I did and it soon became one of our favorite meals as a family. I’m not complaining, it requires very little effort and I get maximum praise.
Need a great meal suggestion for the family or a dinner party? It doesn’t get any easier or tastier. This is also a great weeknight meal because it’s simple, healthy, delicious, and doesn’t require much time or effort.
I think you’ll love this healthy take on lasagna. It’s SAVORY, HEARTY, EASY TO MAKE, HEALTHY, SATISFYING, AND DELICIOUS.
Easy Vegan Lasagna Rolls With Tofu Ricotta
Yield 15 rolls
Lasagna rolls stuffed with a spinach ricotta cheese made with tofu and covered with your favorite pasta sauce. Healthy, hearty, super-easy to make, and absolutely delicious!
- 1 14oz. block firm or extra firm tofu (NOT Silken)
- 1 10oz. bag chopped frozen spinach, thawed
- 1/2 cup nutritional yeast
- 2 tbsp. Italian seasoning
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 box whole grain lasagna noodles
- 1 24 oz. jar of favorite spaghetti sauce
- Preheat oven to 375 degrees
- Cook lasagna noodles according to package instructions
- Place tofu and spinach into food processor and pulse a few times to combine. Add rest of ingredients and process until smooth.
- In a 9x13 baking dish, pour half the jar of sauce into the bottom of the pan. Strain noodles and prepare to make the lasagna rolls.
- Lay noodles out one at a time, place a spoonful of the ricotta filling onto the noodle and spread until the noodle is covered. Once covered, start at one end of the noodle and roll it up like a sleeping bag. Place into the baking dish and repeat process until all rolls have been assembled.
- Pour remaining sauce on top of all noodles, cover with aluminum foil, and bake for 30 minutes. Remove foil and bake for another 15 minutes.
Try and use a pasta sauce with no oil and contains no fat to make it even healthier. My favorites are Trader Joe's Spaghetti Sauce with Mushrooms and Muir Glen Organic Portabello Mushroom Sauce.
This recipe calls for one jar of sauce, but I like a lot of sauce so I use two jars when I make it. I think it's much better that way:)
If you don't have Italian seasoning handy, you can make your own by adding 1 tbsp. of oregano, 1 tsp. basil, 1 tsp. thyme, and 1 tsp. dried parsley.