Happy Herbivore Recipe

Lasagna Rolls

Servings: 10

Lasagna rolled into single-serving portions. Make a big batch and then reheat individual rolls as needed on nights when you can't cook.

Picture of Lasagna Rolls

Additional Info

Recipe added on November 30, 2009 by

Ingredients

Instructions

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.

Nutritional Information

  • Serving Size: 1
  • Servings Per Batch: 10
  • Amount Per Serving
  • Calories 206
  • Fat 5.80g
  • Carbohydrate 28g
  • Dietary Fiber6.10g
  • Sugars7.10g
  • Protein11.60g

Tools

Print recipe

Share