Broccoli Lasagna Rolls

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READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Blanch broccoli florets for 30 seconds in boiling water, then place broccoli in ice water to stop cooking process; set aside.
  • Stir tomato ingredients together in saucepan over med-low heat.
  • Add wine and stir.
  • Add spices and simmer.
  • Cook noodles and rinse in cool water.
  • Place tofu in a mixing bowl and mash with hands, potato masher or whisk.
  • Add all remaining ingredients except basil for garnish and stir, creating a ricotta-like mixture.
  • Drain noodle and cover a 9x13 pan with tomato sauce mixture.
  • Do not forget to remove the bay leaves.
  • Place a noodle on a flat surface (ex. cutting board) and put filling along the center of the noodle, then roll the noodle up and place fold down in the cooking pan.
  • Take two of the broccoli florets and tuck into both open ends of the noodle.
  • Arrange the filled noodles 2 by 5 in the cooking pan, with the florets facing outward.
  • Top with the remaining sauce and a basil leaf.
  • Cover with foil and bake 30 minutes.
  • Remove the foil and bake another 15 minutes.
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