Aug. 26, 2009
Vegan Fat-Free Whole Wheat Lasagna Rolls Recipe
My friend Carrie tweeted about making lasgana rolls for dinner recently. I was intrigued and messaged her immediately about it. Turns out Carrie had made the recipe from Vegan Planet, which I don't have a copy of, so I was on my own. I used my normal lasagna fixings: tofu basil ricotta and frozen spinach, and rolled the noodles with fillings instead of layering them in the casserole dish as I nomrally do. I couldn't be happier with the end result. They lasagna rolls present beautifully and they make single-serving a breeze. Freeze or refridgerate any leftovers and reheat on nights when you are too busy to cook.
Lasagna rolled into single-serving portions. Make a big batch and then reheat individual rolls as needed on nights when you can't cook.
8 ounces whole wheat lasagna noodles
14 ounces extra-firm tofu
10 ounces spinach, frozen
2 tbsp Italian seasoning
¼ cup nutritional yeast
¼ cup vegan parmesan
1 tbsp lemon juice
1 tbsp garlic powder
¼ tsp salt
25 ounces marinara sauce
In a large pot, cook pasta al dente according to directions. Immediately rinse with cold water, pat dry with a clean towel and set aside laying flat on a plate. Press out any excess water from spinach and combine with tofu and vegan Parmesan in a large bowl until well incorporated. Once evenly combined, taste test, adding salt as desired and adjusting nutritional yeast, parmesan and seasonings to taste. Then add 1/2 cup of marinara and stir to combine. Line your large pot with a thin layer of marinara. On a clean work surface, spread 1/4 cup of the tofu-spinach mixture on a noodle and roll it close. Place the roll in the pot with the crease facing down. Repeat with all noodles. Pour the remaining marinara over the rolls, cover and bring to a boil. Once boiling, reduce to medium and simmer about five minutes, until rolls and marinara are warm. Serve immediately.