• May 12, 2016

Vegan Summer Vegetable Lasagna Rolls

May 12, 2016

Packed with spinach and summer squash, these whole wheat and vegan lasagna rolls boast serious flavor and nutrition!

Ingredients

9 whole grain lasagna noodles, cooked

32 oz. pasta sauce

1 medium zucchini, grated + water squeezed out

1 yellow summer squash, grated + water squeezed out

1 1/4 tbsp salt, divided

Freshly ground pepper

16 oz. extra firm tofu, drained and pressed

3/4 cup Oasis Hommus

12 oz. spinach, thawed + water squeezed out

1 tsp garlic powder

5 tbsp nutritional yeast

1/2 cup fresh chopped basil, loosely packed

Directions

1Preheat oven to 350F

2Cook lasagna noodles according to package directions. Drain and set aside.

3Ladle about 1 cup sauce in the bottom of a 9x13 baking dish.

4In 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.

5Place tofu in a medium bowl. Using your fingers, crumble into small pieces. Add Hommus, spinach, garlic powder, nutritional yeast, salt, basil, and cooked zucchini and squash. Use your fingers to mix everything together.

6Lay 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.

7Ladle remaining sauce over noodles. Cover dish with foil and bake for 35 minutes.

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