Shane & Simple

You are here: Home / Recipes / Dinner / Easy Vegan Lasagna Rolls With Tofu Ricotta

Easy Vegan Lasagna Rolls With Tofu Ricotta

17 Comments

Easy Vegan Lasagna Rolls With Tofu Ricotta

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.

Easy Vegan Lasagna Rolls With Tofu Ricotta

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.

Easy Vegan Lasagna Rolls With Tofu Ricotta

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.

Easy Vegan Lasagna Rolls With Tofu Ricotta

I think you’ll love this healthy take on lasagna. It’s SAVORY, HEARTY, EASY TO MAKE, HEALTHY, SATISFYING, AND DELICIOUS.

And guess what! You don’t have to use some cheap crappy sauce with oil and a ton of sodium. Use my my Oil-Free 8 Minute Marinara for a totally kick-butt healthy meal.

Be sure and let me know if you try this recipe! Leave a comment; take a picture; post it on Instagram; tag the photo #shaneandsimple so I can see your dish. Peace and feast!

Print
Easy Vegan Lasagna Rolls With Tofu Ricotta

Easy Vegan Lasagna Rolls With Tofu Ricotta

★★★★★

5 from 5 reviews
  • Author: Shane Martin
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 15 rolls 1x
Print Recipe

Description

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!

Scale

Ingredients

For The Tofu Ricotta

  • 1 x 14 oz. block firm or extra firm tofu (NOT Silken)
  • 1/4 – 1/2 cup nutritional yeast (depending on how “cheesy” you want your ricotta)
  • 3 tbsp. Italian seasoning. Or (you can use 1 Tbsp. dried basil, 2 Tbsp. dried oregano)
  • Juice of one lemon
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 cup fresh spinach (chopped or whole)

For The Sauce

  • 2 x 28 oz. can of low-sodium crushed tomatoes. If you like your sauce a little chunky, use 1 can crushed tomatoes and 1 can diced tomatoes.
  • 2 Tbsp. dried oregano
  • 2 Tbsp. dried basil
  • 2 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 1/4 tsp. red pepper flakes (adjust according to spice preference)
  • 2 Tbsp. maple syrup
  • 1 tsp salt (or to taste)

For The Lasagna

  • 1 box whole grain lasagna noodles

Instructions

  1. Preheat oven to 375 degrees

To Make The Tofu Ricotta

  1. Break tofu apart and put in food processor. Add lemon juice, nutritional yeast, Italian seasoning, garlic powder and salt. Blend until fairly smooth and ingredients are well combined.
  2. Add spinach and pulse 8-10 times or until spinach is chopped well and incorporated into ricotta.

To Make The Sauce

  1. Place tomatoes and spices in a large pot and simmer over medium to medium-high heat for 2-3 minutes.

To Make The Lasagna

  1. Cook lasagna noodles according to package instructions
  2. In a 9×13 baking dish, pour 1/2 the sauce into the bottom of the pan. Strain noodles and prepare to make the lasagna rolls.
  3. Lay noodles out one at a time, place a spoonful of Easy Vegan Ricotta 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.
  4. 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.

Notes

Here is the link to the Vegan Ricotta recipe only: Shane & Simple Easy Vegan Ricotta

Link to Oil Free 8-Minute Marinara recipe only: Oil-Free 8-Minute Marinara

  • Category: Entree
  • Cuisine: Italian

Easy Vegan Lasagna Rolls With Tofu Ricotta

Reader Interactions

Comments

  3. Hi Shane, going to make this to bring on Christmas, i noticed this ricotta recipe is different than the stand alone tofu ricotta recipe.. And I see you added lemin to the stand alone recipe. Will the stand alone recipe work well with the roll ups?

    Reply

  4. This was amazing. My whole family liked it, including my very picky husband and even pickier daughter. My husband inhaled his meal and declared it a keeper, so thank you for helping to make being plant based so delicious.

    Reply

    • Yes! Simply prepare them according to the recipe up until baking, store in a freezer safe container, or cover tightly with cling wrap and foil, and keep in the freezer for up to 3 months. Bake as directed adding and extra 5 – 10 minutes at the temperature called for in the recipe.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆