Vegan Lasagna Roll Ups
Ingredients
Ricotta Filling:
2 cups firm tofu, crumbled
1/4 cup nutritional yeast
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
Tomato Sauce:
1 can (28 oz) crushed tomatoes
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Lasagna Roll-Ups:
12 lasagna noodles, cooked al dente
vegan mozzarella cheese, shredded (optional)
Optional Garnish:
Fresh basil or parsley, chopped
Directions
In a bowl, combine crumbled firm tofu, nutritional yeast, lemon juice, garlic powder, onion powder, dried basil, dried oregano, salt, and pepper. Mix well to create the vegan ricotta filling.
In a saucepan, sauté chopped onion and minced garlic until softened. Add crushed tomatoes, dried basil, dried oregano, salt, and pepper. Simmer for 15-20 minutes.
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
Preheat the oven to 375°F (190°C).
Spread a layer of tomato sauce on the bottom of a baking dish. Lay out a cooked lasagna noodle and spread a generous amount of the vegan ricotta filling along the length of the noodle.
Roll it up and place it seam side down in the baking dish. Repeat the process for the remaining noodles.
Pour the remaining tomato sauce over the assembled roll-ups. Optionally, sprinkle vegan mozzarella cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the roll-ups are heated through.
Garnish with chopped fresh basil or parsley before serving.
https://freerecipenetwork.com/vegan-lasagna-roll-ups/