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–+ servings

Tofu Ricotta Lasagna Rolls

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Serves: 8 servings
Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes

Ingredients

  • 8 lasagna sheets, prepared as instructed on package
  • 1 large zucchini
  • 1 jar jar of marinara or arrabbiata sauce

Tofu Ricotta

  • 1 block firm or medium firm tofu
  • Juice from half a lemon
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 tbsp nutritional yeast*
  • 2 cups chopped spinach or kale

Directions

  1. Preheat oven to 350 F.
  2. Slice your zucchini into strips using a vegetable peeler. Set aside.
  3. In a food processor or blender, blend all tofu ricotta ingredients except for the greens until smooth. Once ready, mix in the greens.
  4. In a large 12u0022 x 9u0022 baking dish, pour a layer of marinara sauce to coat the bottom of the dish.
  5. Alternating between the lasagna sheets and zucchini strips, place about 2 tbsp worth of filling at the tip and roll in. For the zucchini, I like to over lap one piece about 1/4u0022 over another to widen it (see video below).
  6. Layer each roll into your baking dish. Once done, pour remaining sauce over the dish.
  7. Cover and bake for 25-30 minutes.
  8. Top with fresh greens and extra nutritional yeast and serve fresh.

Watch The Video

Notes

u003cliu003eNutritional yeast provides the u0022cheesyu0022 flavor in this dish and cannot be substitutedu003c/liu003eu003cliu003eThese rolls can be frozen in a freezer safe container for 2-3 months. u003c/liu003e