Italian food is pretty great. I think we can all agree upon that. But it’s even better when it’s super easy to make and pretty much bite-sized. I’m kind of a messy noodle eater with sauce always ending up on my face like a little kid, so if I can get some Italian food that I can poke a fork into and fit all the way into my mouth without slurping and making a mess, I’m all for it.
This Lasagna Roll-Up recipe is basically the same as regular lasagna except it’s in cute little rolls—kind of like the Italian version of these Chipotle Lentil Taquitos. The filling is a really simple tofu-based ricotta “cheese” that I got from Happy Herbivore and it’s super good. Better than actual ricotta if you ask me.
So if you’re looking for an insanely easy, really tasty weeknight dinner, these Lasagna Roll-Ups are for you. Give ‘em a try and let me know how it goes in the comments below. And don’t forget to tag @nutfreevegan on social media so I can see your awesome creations!
Lasagna Roll-Ups
Ingredients
- 1 16 oz. box lasagna noodles
- 14 oz. package extra-firm tofu
- 1 tsp. lemon juice
- ¼ cup nutritional yeast
- ¼ tsp. garlic powder
- 1 tsp. Italian seasoning
- ¼ tsp. onion powder
- 2 cups spinach chopped
- 1 24 oz. jar marinara
- 2 cups Daiya mozzarella shreds
Instructions
- Preheat oven to 425°F.
- Cook lasagna noodles according to package and set aside to cool.
- While noodles are cooking prepare tofu ricotta according to these instructions and stir in spinach.
- Line the bottom of a large baking dish with a thin layer of marinara.
- Cut noodles in half and add one spoonful of tofu ricotta to one end of each. Roll up and place in baking dish. Once all rollups are ready, top with additional marinara and Daiya mozzarella.
- Bake for 12 minutes.
Notes
Nutrition
I normally love all your recipes but this just doesn’t look like Mac n cheese.. it’s all brown looking. Why not just use daiya cheese in this recipe and take out the added oil and tomato paste which makes it look brown and dry. I make Mac and cheese at home and my sauce just looks way more fluid and cheesy. This isn’t your best recipe unfortunately professional writing
Thank you for your feedback. I’m always trying to improve, so I appreciate the comments. Is this the recipe you intended to comment on, though? It’s not for a Mac and cheese dish. Did you maybe mean the Philly Cheese Steak Mac and cheese? That one had a sauce that could’ve replaced with Daiya’s Cheeze Sauce.
This recipe states to prepare the ricotta tofu “according to these instructions,” but I’m not sure where to find those instructions. Would definitely appreciate some help as this recipe looks yummy!
Sally, thanks for catching that! The ricotta recipe is up in the body of the post, but it should also be linked in the recipe, so I’ve added it in. I hope you enjoy these roll-ups!