Tofu Ricotta Lasagna Rolls

4 comments

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 lasagna

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!

tofu ricotta lasagna

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!

4 Comments

  1. 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

  2. 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

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