Dairy Free Lasagna Roll-Ups

Looking for an easy, filling and healthy dinner? Look no further. These are delicious, creamy and are easy to whip up in no-time! It's like eating mini-lasagnas. The filling is made out of tofu which is high in protein as well as mushrooms and spinach. Makes about 15 roll-ups.

Ingredients Tofu Ricotta:

1 block firm tofu

2 tbsp miso paste

2 tbsp nutritional yeast

2 cloves of garlic

Juice of 1 lemon

1 tsp salt

Ingredients Lasagna Roll-Up Filling:

3 cups mushrooms

2 tbsp thyme

2 tbsp basil

2 cloves of fresh garlic Half of one onion

1 tsp salt + pepper

1 cup of Spinach

1/4 cup of water

Box of lasagna noodles 1 bottle of spaghetti sauce (I used roasted red pepper)

Method: 1) In a pan, saute mushrooms, garlic and onion until thoroughly cooked. Add in spices, s+p. 2) Boil a pot of water and boil the lasagna noodles without breaking them. Allow to cook to 90% done. 3) In a food processor place all of the tofu ricotta ingredients and blend until smooth. 4) Add spinach to the pan of cooked veggies and allow to wilt and combine. Add in tofu ricotta mixture, remove from heat. 5) In a baking dish, spread out half of the spaghetti sauce on the bottom of the pan with 1/4 cup of water.

6) On a plate lay one noodle flat and add 2-3 scoops of the mix. Spread it all over the noodle and roll one end to the other. Place in the baking dish. Continue to do this until all the mix and noodles are done! 7) Push some of the sauce at the bottom of the pan up onto the side of your roll ups. Place the rest of the sauce on top of all of them. 8) Wrap the baking dish in tin foil, or cover with another pan.

8) Bake for 25 minutes at 350° and enjoy!

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Emily Manuel, B.A, RHN, CYT

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