Vegan Lasagna Rolls
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 2 tablespoons olive oil
- 1 medium zucchini, chopped into matchsticks
- 2 medium carrots, roughly chopped
- 1 garlic clove, minced
- 1 (16 ounce) box whole wheat lasagna noodles
- 1 (32 ounce) container firm tofu, pressed
- 1 -2 teaspoon oregano
- 1 -2 teaspoon basil or 1 -2 teaspoon nice fresh basil, chopped
- 3 shakes dried rosemary
- 3 shakes salt
- 2 cups vegan mozzarella cheese, shredded
- 1⁄4 cup vegan parmesan cheese
- 2 (24 ounce) jars of organic tomato sauce
directions
- preheat oven to 350°F
- in large skillet heat olive oil and saute zucchini, carrots and garlic until tender, about 7-10 minutes. Dump into bowl and stick in fridge to cool off.
- cook noodles, drain and lay flat to cool.
- place pressed tofu into large bowl and squish squish squish with your hands to get the consistency of ricotta cheese. add in herbs, cheeses, the 2 tbls of olive oil and squish some more. add in cooled veggies, stir with spoon to mix.
- using a spatula, spread 1/2 cup-ish of filling the length of the noodle, leaving 1/2 inch at the end so the filling doesn't overflow when rolled. roll each noodle and filling tightly.
- place rolls into a baking pan that has 1 a jar of tomato sauce spread in the bottom. place rolls seam side down. pour the other jar of sauce on top of the rolls.
- throw in oven for 45 minutes.
- bake bread, make salad and drink wine. done and done.
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