Not only are these roll ups fun to make but will be your new favorite dish to make this winter. Someone commented that you can’t make this a weeknight dinner if you’ve got kids and a job. The other day I made this, and instead of roll-ups I layered the eggplant slices like traditional lasagna noodles. Not really a vegan but obsessing with eggplant and eggplant inspired recipe. A word of caution for mandolin users: err on the side of thicker-than-you-think-it-should-be eggplant. Transfer ½ cup of marinara sauce in the bottom of your baking pan. In other words, Do you think this could fool (non-tofu) eaters might be expecting ricotta? Then add the spinach, and soy sauce. You’ve done it yet again! To help them achieve a slightly roasted flavor and soft texture, I simply par-baked them for 15 minutes. If you try it, please leave a comment to let me know how it was. Cook lasagna noodles according to package or until they are al dente. Those versions came from Italy. Can I freeze a portion after baking? Thanks! Can’t wait! I am 15 and have been vegan for 2 months now! Worth it, though. I’m already a big fan of eggplant but that tofu filling was mind blowing! The recipe is quite smooth to make with healthy greens and it’s one hundred% plant-based totally. We think it would work well to prep the night before! It just seems like everyone loves it: picky kids, meat eater family members or even some afraid-of-vegan-food friends. Choose a healthy option and watch the salt content!– Use frozen spinach. Yay! Transfer in a medium bowl and set aside. Even my lasagna loving husband had a hard time telling the difference. Use 3 cups of fresh spinach instead of 2 cups. We’re so glad you enjoyed it, Elaine! This Vegan Lasagna Roll-Up recipe is so tasty you’ll never know its meat and dairy free! I know this is an older post but I really wanted to thank you for this recipe. I also made my own tomato sauce (tinned tomatoes, onions, garlic, basil and seasoning, puréed) – very yummy indeed! Delicious and Beautiful! I’m a mom of two, experienced foodie and ninja meal planner. ★☆ Vegan Lasagna Roll Ups are packed with hummus, spinach, and mushrooms. Leftover tofu ricotta atop a nice slice of your easy whole wheat bread is a DIVINE lunch! Love this recipe! Arrange the lasagna noodles facing up vertically with the filling showing. He requested that this recipe go into our regular rotation. I made this last night for dinner and all I can say is WOWZA!!!! So delicious, It almost never made it into the manicotti shells, I kept eating from the bowl! I added a shallot and the zest of one lemon into the food processor with tofu filling and topped with red pepper flakes. : ). Can’t wait to bring the leftovers to work this week. this was excellent. Cooked about 10 minutes then proceed with rest of recipe leaving salt out of the tofu mixture also but added about 1 teaspoon of Lemon Mrs. Saute for about 4 minutes. Yay! Cook the lasagna noodles according to the package instructions (cook al dente). Bravo again! We had this tonight and it was amazing. Or you could try our macadamia nut cheese- https://minimalistbaker.com/5-minute-macadamia-cheese-vegan-crudite/. Any good ideas as to where to use the leftovers. Thank you! The dish tastes extremely decadent, but is quite the opposite if you look at the ingredient list. Arrange slices on 1-2 baking sheets in an even layer and bake oven for 13-15 minutes. And what’s great, is that you can cook this entire dish from start to finish in under one hour. Not only is it vegan but soy free and gluten free with no additives…..just almonds, salt and cultures. You can use your favorite tomato sauce instead of marinara sauce. Will make this again. I had my doubts, but the mouthfeel is spot on. He just scoffed 6 rolls and wanted more! I would go off of this one for inspiration! Jump to Recipe - Print Recipe. Hope you give this one a try, Medha! Slicing them thin makes it easier to roll up. Much love to you for sharing these marvelous recipes. I really want to try this, but I just noticed that the Vegan parmesan cheese is made with cashews, which my son is allergic to. And let’s stay in touch with Instagram, Pinterest and Facebook. Otherwise, hemp seeds or maybe even sunflower seeds! I minced the seitan with olive oil and stuff. Your email address will not be published. Therefore, it become time to create a recipe for vegan lasagna roll ups! And I still have leftovers. Set aside. Second, I wasn’t sure what size eggplants to use. Thanks for the great recipe! Will definitely be making this again. Ladle some marinara sauce in the bottom of a 9×6 (23×15 cm) baking dish. Thank you so much for your recipes, they’re all devine! He had noo idea he was being fed actual vegetables and tofu. Looking for the perfect cozy recipe this weekend? I was so excited because my sister also doesn’t eat soy anymore and I am always looking for new recipes that will work for her. I absolutely love all your recipes and just had some blood work done and it came back saying allergic to the following: oats, strawberries,carrots,tomatoes,apple,&corn (aka very yummy things). I was just reviving from the utter brilliance that is the jackfruit pulled pork, and the next day, you post this! I made this for Christmas and made the tofu filling just now. Salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. In a word…DELICIOUS! Now I can’t wait to try it. Although this layer adds such good taste and texture, it is not essential. I had plenty of filling to make the eggplant roll ups for myself. Let us know if you try it! This looks amazing! Add them to the tofu-mushroom mix. if yes, any alternatives to it? Delicious. This was absolutely delicious! Hello! Love your recipes! Begin to smear the vegan ricotta cheese mixture on each noodle and roll them up. You do not want them to brown. Made the tofu ricotta to use in another recipe (cauliflower steaks with cherry tomato and basil sauce) and it was UNREAL!! We have the round green ones I think are called limes in the US… it much more sour. Ladle two spoonful’s of red sauce into the baking dish. While the noodles are cooking, thinly slice the zucchini and mushrooms. I used zucchini as well because I can’t eat eggplant. Thanks! Top with 2 tablespoons of marinara sauce on each lasagna roll. I also used your Moroccan lentils recipe for the sauce! Adjust the seasonning to your liking. I suggest to cut the noodles in half to make the roll ups not too thick. Not only is this ricotta super tasty but is vegan and gluten free! Try my Fall Harvest Sauce. We are so glad you enjoyed this recipe! And I have leftover ricotta stuffing. Just so I can have it when I want on short notice ? Add water (about 1/4 cup at the time) if becomes too thick. Ladle the remaining manera sauce over the top of the noodles and sprinkle with vegan mozzarella cheese. Make sure to remove as much water as you can by rolling the thawed spinach in paper towels and pressing on it.– Skip the nut crumble! 3) Sprinkled with red pepper flakes. Set aside. Although I was not too sure, when I tasted the filling. If so, should I just salt and soak it to make it more pliable or should I roast it like the eggplant? I eat a lot of tofu but never in this form so I was a bit hesitant about it- but I can honestly say I wouldn’t have known it isn’t ricotta if I wasn’t the one who prepared it! My husband and I loved it! Then all that’s left to do is add the filling for one seriously delicious and healthy meal. I cannot believe how delicious this recipe is. It turned out perfect, the ricotta tasted a lot like cheese, even to my non-vegan husband. I cheated and used Kite Hill ricotta which is soy free, to which I added oregano and basil as you recommended. making this for my vegan Easter dinner with my family…looks incredible! Most of their noodles are vegan, which I love. Thank you for sharing!! I can’t wait till I am able to invite friends over for dinner again so that I can make it for them. So I shared a pan with my sister and her family. Just YUM. Why you’ll love Vegan Lasagna Roll-Up: They’re a fun twist to traditional lasagna; They are plant-based I struggled with cutting the eggplant, so I ended up just layering it like a lasagna/casserole and then baking it. Perfect! Cook Time 45 minutes. Use oil or water to prevent them from burning. I would just recommend making it ahead of time. Meanwhile, chop/dice/mince the onion, garlic, mushrooms, and spinach. Make these Vegan Lasagna Roll Ups. Measure the other ingredients. Grated cheese is fine! Really.The rich and creamy filling is so tasty that most people are surprised to hear that no dairy product is hiding inside. I followed all your instructions closely and it turned out beautifully. *You will have some extra sauce you won't use for this recipe. Xo, I cooked this last weekend and… OMG! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! we added muchrooms on top for serving!! What’s the purpose of the lemon for the ricotta? Thanks so much for the lovely review, Bridget! In a large stock pot, add 10 cups of water and 2 TB. My son and I are dairy free due to protein allergy and lactose intolerance respectively. Line the bottom of a large baking dish with a thin layer of marinara. Isn’t that the struggle? Dana, I don’t eat tofu, what could you recommend as a filling instead of it? Btw that tofu ricotta is bomb! I do not boil the noodles beforehand but make the sauce slightly more watery and bake covered. Every recipe I try of yours is great and the best part healthy! Iliana. Dice the onion, red pepper, and garlic into small, evenly sized pieces. The ricotta is absolutely to die for! I still have a bunch of zucchini- could this be used in place of the eggplant? Will endeavor to take photos next time around – this first try was a little messier than planned. Cook for a further 30-60 seconds, then turn off the heat. Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. I am planning on making this recipe this weekend for a family member who is gluten free and vegan, of which I am neither. It was delicious, even as left overs the next day. Pour some tomato sauce on top of the roll ups to cover them up. You are looking for a semi-pureed mixture with bits of basil still intact. The only issues I had was the slicing of the eggplant and then getting them off the cookie sheet. Notify me of followup comments via e-mail. Set aside. I’ve turned to it numerous times in the past several months since stumbling upon it looking for a vegan dish which I cannot remember now- maybe ratatouille? Have you ever made your own vegan ricotta cheese? ★☆. Then, drizzle it with a little olive oil and par bake it. Depending on the brand of your store-bought hummus, you might need to add more flavor. I’m often making this dish when having people coming over for dinner. Using a 2-3 Tbsp of the vegan ricotta cheese spread it in the middle of the noodles. 100% vegan (meat-free, egg-free, dairy-free). Might be time to buy a mandolin! But he liked it! I also struggle with what to do with the eggplant I bring home, so thanks for solving all of my problems today!
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