You’d never guess these Vegan Summer Vegetable Lasagna Rolls were vegan! Even BETTER than the original with a creamy and delicious dairy-free ricotta. Carnivore-friendly!

My name is Hummusapien and I like hummus more than freshly washed sheets and salted dark chocolate and mini weiner dogs and 90’s jams COMBINED.

Just kidding. That would be like, impossible. I mean hummus versus salted almond dark chocolate? Impossible in every sense of the word.

But in all seriousness, this blog is called Hummusapien for a reason.

I like hummus a weird amount.

I eat it on and in all the things.

And not just on the normal things like crisps and crackers and crudites, but also on abnormal things like my phalanges. My finger often is the spoon. Hummus often is the vehicle. So is the life of a Hummusapien.

If you’re a fan of my “What I Ate Wednesday” posts, you’ve likely seen Oasis roasted garlic hummus in one or more of the pictures. Whether it’s roasted sweet potatoes, broccoli, or whole-grain crackers, my oh-so-frequent snacks nearly always involve hummus. More often than not, my hummus of choice is Oasis. I’ve been eating it for years now. Why, you ask? Because in my humble opinion, it’s one of the only store-bought hummuses on the market that…

a) tastes amazing.

b) has no preservatives.

c) is relatively low in fat and calories.

3) is made right here in O-H-I-O!

Now you all know I love my healthy fats. That said, the serving size of hummus is two tablespoons, AKA what I eat in one bite. When hummus is a food group, downing 80 calories and 6 grams of fat per “serving” isn’t easy on the waistline. I can (and often do) literally eat half the container in a sitting, so I appreciate that Oasis hummus is a bit on the lighter side. Have no fear…it’s still super creamy and flavorful! Oasis just uses more tahini and a bit of water rather than loads of oil.

I can get downnnn with dat!

Using hummus in lasagna isn’t anything new. One of my most popular recipes ever is my Easy Vegan Lasagna! It’s kind of sort of epic. One for the books. For some inexplicable reason, combining tofu with hummus and nutritional yeast makes a mock ricotta that tastes better than ricotta itself. I love roasted garlic hummus here!

PS–this recipe should work just fine without the veggies if you don’t have them on hand. Just don’t leave out the nutritional yeast! It’s really key for the “cheesy” flavor.

For all you Columbus folks, you should definitely use local Carfagna’s original gourmet pasta sauce for this recipe. I think it makes this dish. I swear I’m not paid to say that—I’m just obsessed with this sauce. If you’re a Costco shopper, I also adore the Kirkland organic marinara and also Rao’s sauce.

I’m SO pumped for you to fall head over heels in love with vegan lasagna that you’d never guess was cheese-less.

Ahhhh. Young love.

Vegan Summer Vegetable Lasagna Rolls

★★★★★ 5 from 14 reviews

• Author: Alexis
• Prep Time: 20 mins
• Cook Time: 35 mins
• Total Time: 55 mins
• Yield: 9 rolls 1x
• Category: Main Meal

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Description

You’d never guess these Vegan Summer Vegetable Lasagna Rolls were vegan! Even BETTER than the original. Creamy, delicious, and carnivore-friendly!

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Scale 1x2x3x

Ingredients

• 9 whole grain lasagna noodles
• 32 oz pasta sauce
• 1 medium zucchini, grated + water squeezed out
• 1 yellow summer squash, grated + water squeezed out
• 1 1/4 tsp salt, divided
• Freshly ground pepper
• 16oz extra firm tofu, drained and pressed
• 3/4 cup roasted garlic hummus
• 12 oz frozen spinach, thawed + water squeezed out
• 1 tsp garlic powder
• 5 tbsp nutritional yeast
• 1/2 cup fresh chopped basil, loosely packed (optional)

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Instructions

1. Preheat oven to 350F.
2. Cook lasagna noodles according to package directions. Drain and set aside.
3. Ladle about 1 cup sauce in the bottom of a 9×13 baking dish.
4. In a medium skillet coated with cooking spray or olive oil, sautee zucchini and summer squash over medium heat for five minutes. Season with 1/2 tsp salt and a few grinds of pepper. Set aside.
5. Place tofu in a medium bowl. Using your fingers, crumble into small pieces. Add hummus, spinach, garlic powder, nutritional yeast, 3/4 tsp salt, basil, and cooked zucchini and squash. Use your fingers to mix everything together.
6. Lay cooked noodles on a baking sheet or parchment paper. Place 1/3 cup of ricotta mixture on each noodle and spread until evenly covered. Roll carefully and place seam side down in the prepared baking dish. Repeat with the remaining noodles.
7. Ladle remaining sauce over noodles. Cover dish with foil and bake for 35 minutes.

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This post is sponsored by Oasis Mediterranean Cuisine. Thanks for supporting the brands that make Hummusapien possible!