Who doesn’t love an easy delicious recipe? Me! Lasagna rolls are super easy, low calorie, compared to the fatty cheese version, versatile and scrumptious. Gluten free noodles or not can be a little tricky to cook without them falling apart. If they tear or fall apart, who cares, no one will notice. Roll them up and voilà, beautiful! This is a fresh light lasagna recipe that won’t have you feeling weighted down. Eat-up!
This recipe was created when I was delivered this beautiful box of fresh fruits and vegetables from The Produce Box. I started by diving in, grabbing the zucchini and got to work. Roasted or grilled zucchini is delicious, so I started there. Quick and easy was part of the plan and whats easier than a one-dish meal? Not much. There you go, lasagna with a twist, roll it up.
The romaine lettuce, cucumber, tomatoes, and strawberries were made into a delicious side salad to accompany the rolls. I didn’t forget the fresh string beans, washed them and ate them while I cooked! Pretty much used the whole damn box. Only three of us mind you, besides the dogs, we have plenty of leftovers! Bummer! Not!
Roasting or grilling the zucchini is the best way to bring out the flavors while softening them to bend into a roll. All four zucchini are needed for this recipe. Unfortunately, I figured that out while preparing the rolls, I ran out, had to stop, and roast more. Note to self; more is better! Whats the down side, leftovers, extra to munch on? Live and learn.
The tofu basil paste is smooth and savory. If basil is your thing, use more than 1/2 a cup. Tofu itself can be a bit tasteless. What determines the complexity of flavors to a tofu dish? The herbs and spices. The fresh herbs and spices in the tofu will satiate your palette while filling you with the essence Italy. Okay, okay, that might be a stretch. But the amazing fresh flavors of this recipe will have you wanting more. And wondering, did it ever really need cheese? Have seconds!
Lasagna rolls that are crazy easy, vegan, gluten free, versatile, low calorie, and scrumptious. Look no further. Voilà, a sure winner! veganglutenfreelife.com/veganglutenfreelasagnaroll
- 4 green or yellow zucchini
- 1 container firm tofu, drained
- 1/2-1 cup fresh basil
- 1/2 cup nutritional yeast
- 1 tbsp dried parsley
- 1 tsp dried oregano
- 1/2 tsp salt, optional
- 32 oz. pasta sauce
- 1 package lasagna noodles, gluten free if preferred
- 4 cups baby spinach, or baby kale
Preheat oven to 425 degrees.
Cook noodles until slightly soft and bendable, al dente. Place on flat surface, cover with a clean damp dish cloth and set aside.
Thinly slice zucchini, spray lightly with olive oil, sprinkle with Italian seasonings and roast for 25 minutes or until zucchini can be rolled into lasagna. Don't over cook.
In a food processor add drained tofu, basil, nutritional yeast, parsley, oregano, and salt. Process until smooth.
In 9X12 baking dish spoon pasta sauce, covering the bottom. Approximately 1/2-1 cup.
Start assembling rolls. Layout lasagna noodle spread a generous amount of tofu basil paste covering noodle, 1 slice of zucchini and spinach. Roll noodle and place seam side down in baking dish. Repeat.
Cover rolls with remaining sauce. Add a dollop of tofu basil paste on each roll.
Cover 9X12 baking dish with foil. Cook in preheated 425 degree oven for 25 minutes until cooked thoroughly.
Take out of the oven, let sit for 5 minutes and serve.