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“I found several recipes for lasagna rollatini, but none were vegan, so I modified it and added in some of my own things!”
8 rolls

Ingredients Nutrition

  • 8 lasagna noodles
  • 1 (16 ounce) package extra firm tofu
  • 1 (14 ounce) can diced tomatoes
  • 10 ounces spinach (frozen or fresh)
  • 1 12 tablespoons italian seasoning
  • 12 ounces spaghetti sauce


  1. Boil lasagna noodles per package instructions, drain and set aside.
  2. If using frozen spinach, thaw in the microwave, then press the water out in a strainer.
  3. Drain the water from the tofu, place into large mixing bowl and mash with a potato masher (until it looks like the texture of ricotta cheese).
  4. Drain the canned tomatoes.
  5. Mix the tofu, spinach, canned tomatoes and italian seasoning.
  6. Preheat oven to 350F and grease a 13x9 baking dish.
  7. Spread mixture of tofu, spinach and tomatoes onto lasagna noodles and roll, then place into the baking dish.
  8. Once all lasagna noodles are in the baking dish, pour desired amount of sauce over the noodles.
  9. Cover dish with foil and bake at 350F for 30 minutes.

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