Tofu Ricotta Lasagna Rolls

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 Ricotta

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.

Tofu Ricotta Lasagna Rolls

4 from 1 vote

Course: Main

Servings

8

servings

Prep time

25

minutes

Cooking time

30

minutes

Total time

55

minutes

Ingredients

• 8 lasagna sheets, prepared as instructed on package

• 1 large zucchini

• 1 jar jar of marinara or arrabbiata sauce

• Tofu Ricotta

• 1 block firm or medium firm tofu

• Juice from half a lemon

• 1 tsp garlic powder

• 1/2 tsp salt

• 2 tbsp nutritional yeast*

• 2 cups chopped spinach or kale

Directions

• Preheat oven to 350 F.
  
• Slice your zucchini into strips using a vegetable peeler. Set aside.
  
• In a food processor or blender, blend all tofu ricotta ingredients except for the greens until smooth. Once ready, mix in the greens.
• In a large 12″ x 9″ baking dish, pour a layer of marinara sauce to coat the bottom of the dish.
• Alternating between the lasagna sheets and zucchini strips, place about 2 tbsp worth of filling at the tip and roll in. For the zucchini, I like to over lap one piece about 1/4″ over another to widen it (see video below).
• Layer each roll into your baking dish. Once done, pour remaining sauce over the dish.
• Cover and bake for 25-30 minutes.
• Top with fresh greens and extra nutritional yeast and serve fresh.

Recipe Video

Notes

• Nutritional yeast provides the “cheesy” flavor in this dish and cannot be substituted
• These rolls can be frozen in a freezer safe container for 2-3 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!