Vegan Lasagna Rolls
Ingredients
The noodles and sauce
-
9
whole
grain lasagna noodles
-
32
oz
pasta sauce
The filling
-
1
medium
zucchini, grated + water squeezed out
-
1
medium
yellow summer squash, grated + water squeezed out
-
1 ¼
tsp
salt, divided
-
to taste
freshly ground pepper
-
16
oz
extra firm tofu, drained and pressed
-
¾
cup
roasted garlic hummus
-
12
oz
frozen spinach, thawed + water squeezed out
-
1
tsp
garlic powder
-
5
tbsp
nutritional yeast
-
½
cup
fresh chopped basil, loosely packed (optional)
Instructions
- Preheat the oven to 350°F.
- Cook the lasagna noodles according to package directions, then drain and set aside.
- Spread about 1 cup of sauce in the bottom of a 9x13 baking dish.
- In a skillet, sauté the zucchini and summer squash for five minutes, seasoning with ½ tsp salt and pepper, then set aside.
- Crumble the tofu into a bowl and mix in the hummus, spinach, garlic powder, nutritional yeast, ¾ tsp salt, basil, and the cooked zucchini and squash.
- Lay the cooked noodles on a baking sheet and spread ⅓ cup of the ricotta mixture on each noodle, then roll them up and place seam side down in the baking dish.
- Pour the remaining sauce over the noodles, cover with foil, and bake for 35 minutes.
Nutrition Facts (estimated)
Servings
9 rolls
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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