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Vegan Summer Vegetable Lasagna Rolls

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

Description

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


Scale

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)

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.