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.
Lindsay S. Nixon
Hi I'm Lindsay also known as the Happy Herbivore.
I've dedicated myself helping folks lose weight on a vegan diet. I been blogging since 2006, written 6 books, and started a business called Meal Mentor.