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Vegan Lasagna Roll-Ups



Prep: 30 mins

Cook: 45 mins

Total:  1 hour 15 mins

Servings: Makes 12 Roll-Ups


  • 2 medium eggplants (sliced into 12 1/4-inch slices lengthwise* // OR 12 lasagna noodles, boiled)

Tofu Filling:

  • 2 medium lemons, juiced

  • 1 12- ounce block extra-firm tofu (drained and pressed dry for 10 minutes)

  • 3 Tbsp nutritional yeast

  • 1/2 cup fresh basil (finely chopped)

  • 1 Tbsp dried oregano

  • 3-4 Tbsp extra virgin olive oil

  • ~1/2 tsp each salt + pepper

  • 1/4 cup vegan parmesan cheese (optional)

For Serving:



  • Preheat oven to 425 degrees F (218 C).

  • Salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. (If using lasagna noodles, boil, drain and set aside.)

  • Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.

  • Arrange slices on 1-2 baking sheets in an even layer and bake oven for 13-15 minutes. Set aside and reduce heat to 375 degrees F (190 C).

  • While eggplant is baking, add all tofu filling ingredients to a food processor blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.

  • Pour about 1/2-1/3 of the marinara sauce into an 8x8 baking dish (or similar sized dish) and reserve rest of sauce for topping/serving. Set aside.

  • Scoop generous amounts (about 3 Tbsp) of ricotta filling onto each eggplant slice or lasagna noodle and roll-up. Place seam side down in the sauce-lined baking dish. Continue until all filling and noodles or eggplant strips are used up. Pour more sauce down the center of the rolls for extra flavor (see photo).

  • Bake for 15-23 minutes, or until sauce is bubbly and warm and the top of the rolls are very slightly browned.

  • Serve immediately with additional vegan parmesan cheese and fresh basil. Leftovers keep for a couple of days, though best when fresh.

Nutrition Facts

Serving: 1 roll

Calories: 132.3; Carbohydrates: 10.8 g; Protein: 7 g; Fat: 8.2 g; Saturated Fat: 1.3 g; Polyunsaturated Fat: 2.51 g; Monounsaturated Fat: 3.82 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 293 mg; Potassium: 448 mg; Fiber: 4.8 g; Sugar: 5.4 g; Vitamin A: 250 IU; Vitamin C: 18.2 mg; Calcium: 140 mg; Iron: 1.6 mg


No-Cook Pasta Sauce

By Molly Watson via


  • Tomatoes (1 large per person)

  • minced garlic

  • salt

  • pepper

  • olive oil

  • hot pasta (of your choice)


  • fresh mozzarella

  • red chile flakes

  • basil

  • oregano

  • chopped olives

  • shredded parmesan


  • In a large bowl combine several chopped tomatoes, a clove or two of minced garlic, salt, and pepper to taste. Add olive oil to coat tomatoes. Add hot pasta and toss to coat the pasta. Add more olive oil, if you like.

  • Bits of fresh mozzarella can be added – they will get a bit melted when tossed with the hot pasta. Red chile flakes, basil, oregano, chopped olives, and freshly shredded parmesan are all tasty additions as well.

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