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.