Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegan Lasagna Rolls With Tofu Ricotta Recipe
    Lost? Site Map

    Vegan Lasagna Rolls With Tofu Ricotta

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    lizardstone01's Note:

    LASAGNA!!! You can freeze the rolls for a quick meal later.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6

    Yield:

    rolls

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Heat 1 tablespoon of the oil in a large, heavy frying pan over medium high heat. Add the onion, garlic, basil, salt and pepper. Saute until the onions are tender, about 10 minutes. Add the carrots, zucchini, and broccoli and saute until the carrots are crisp-tender, about 10 minutes. Let cool completely. Mix the vegetable mixture into the tofu ricotta cheese.
    3. 3
      Cook the noodles in a large pot of boiling salted water, stirring often until tender, about 10 minutes. Drain and rinse the noodles, then toss with 1 tablespoon of the remaining oil to prevent noodles from sticking together.
    4. 4
      Coat a 13x9x2 inch baking dish with the remaining 1 1/2 teaspoon of oil. Spread 1 cup of the tomato sauce on the bottom of the dish. Using a spatula, spread about 1/2 cup of the vegetable mixture over each lasagna sheet, leaving about 1/2 inch of each end uncovered.
    5. 5
      Roll up each sheet tightly and place it seam side down in the baking dish. Pour the remaining 2 cups of sauce over the rolls.
    6. 6
      Cover the dish with foil. Bake until the sauce bubbles, about 55 minutes. Remove the foil and continue baking for 15 minutes.
    7. 7
      To make Ricotta.
    8. 8
      In a large bowl, mush the tofu up with your hands until it is crumbly.
    9. 9
      add lemon juice, garlic, salt, pepper, basil mush with hands again until reach consistency of ricotta cheese, 2 - 5 minutes.
    10. 10
      add olive oil, stir with fork. add nutritional yeast and mix everything together with a fork.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Vegan Lasagna Rolls With Tofu Ricotta

    Serving Size: 1 (583 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 562.4
     
    Calories from Fat 208
    37%
    Total Fat 23.1 g
    35%
    Saturated Fat 8.8 g
    44%
    Cholesterol 41.8 mg
    13%
    Sodium 1273.1 mg
    53%
    Total Carbohydrate 64.2 g
    21%
    Dietary Fiber 11.0 g
    44%
    Sugars 13.5 g
    54%
    Protein 30.8 g
    61%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes