Pasta for dinner is always a favorite around here, especially when it’s an all-in-one kind of meal. These Tofu Ricotta Lasagna Rolls pack in carbs, protein and veggies- making it the ultimate balanced dish. These rolls have easily become a favorite in our house, which is a huge win considering my husband is not the biggest tofu fan.
Tofu’s versatility makes it one of my favorite plant-based protein sources. It creates such a light, flavorful spin on the classic ricotta cheese.
You only needs 5 ingredients to make the filling, and can use it for more than just these tofu ricotta lasagna rolls. It’s perfect as a dip, stuffed into pasta shells, or mixed with your favorite marinara sauce to create a dairy-free creamy pasta sauce!
I like to add some chopped greens to the blend for a little pop of color. This adds a little extra flavor, but also another easy way to pack in more veggies!
Prep It Ahead
One of the best parts of this recipe is that it’s freezer-friendly. Since were only two people, I like to prep a big batch and freeze it in portions for a quick dinner lazy nights.
I recommend storing these dry once they’re rolled, before baking with the sauce, for best results. You can even prep and freeze the tofu ricotta to use at a later timer.
If you’re a tofu lover, you will love this recipe! If you’re not a tofu lover, get ready to change that 🙂
Don’t forget to check out some of my other tofu recipes, like this better-than-takeout Sweet & Spicy Tofu and Broccoli.
I made this lasagne the other day and it was the best one I have ever made! It was not dry and the white sauce was easy to make. Love it
Thank you, Lora! I’m so happy to hear you enjoyed it 🙂
My fam likes things a little al dente, baked it for 25 minutes and it was perfect! Pretty easy and fun to make, definitely recommend
Thank you so much Amy! I’m so glad you and your family enjoyed it 🙂