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
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.
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