This is an easy twist on a classic. I’ve seen these done where you place the roll-ups on the side so the cute, frilly side of the noodle faces up, but I could just see things going wrong for me, so if you’re feeling brave, by all means, go for it!
INGREDIENTS:
My go-to tofu ricotta:
1 14-oz firm (or extra firm) tofu, drained and pressed
1/3 C nutritional yeast
1 C fresh basil
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
2 Tbs lemon juice
1/2 C vegan mozzarella, shredded
The rest:
2 tsp garlic, minced
1 Tbs olive oil
18 lasagna noodles
3-1/2 C fresh spinach, chopped
2 small zucchini, sliced very thin
10 mushrooms, sliced very thin
8-0z vegan mozzarella, shredded
1 jar marinara sauce
DIRECTIONS:
Preheat oven to 350. Cook noodles for about 7-8 minutes. Make sure you don’t cook them all the way—it’ll be easier to use them if they’re very al dente. Crumble tofu into a food processor. Add nutritional yeast, basil, garlic powder, salt, pepper, and lemon juice. Puree well. Transfer to a bowl and stir in the 1/2 cup of vegan mozzarella.
In a large skillet, heat the oil and garlic. Add the zucchini and cook 3-4 minutes. Add the mushrooms and cook just another 2-3 minutes.
Put a thin layer of marinara on the bottom of a 15″ baking pan (I forgot to do this, but its no big deal). Use a spoon or rubber spatula to spread about 1-2 tablespoons of the ricotta mixture on a lasagna noodle. Next, layer on some spinach, zucchini mixture (only about 8-10 pieces) and a little cheese.
Carefully roll up noodle and place in the pan.
Once all 18 noodles (one of mine was broken, so I have 17) pour the rest of the sauce over the rolls and sprinkle the rest of the cheese on top.
Cover with foil and bake 30 minutes. Uncover and bake another 3-5 minutes. Enjoy!
Delicious! I will have to make this the next time my meat-loving in laws invite us over for stuffed shells. I’m always left eating just bread and salad. These look amazing, and I’m sure they taste even better. Thanks for sharing love!
I can understand! My mother-in-law’s husband is a cattle rancher! We’ll bring over Boca burgers or portobello burgers for us. 🙂
those look amazing!
Thanks! 🙂
I’ve been wanting to make these since the day you posted about them! So, yesterday was THE day…I really was stunned how much time it took to prepare. But, as you have said in other recipes, thankfully, it was WELL WORTH IT! Since there are only two of us, this recipe made for our dinner PLUS 4 other dinners which I labeled and froze for a workweek supper! Now THAT’s worth the price of admission!! Thanks for sharing this, April…ALL of your recipes are fool-proof and delicious. <3
Thanks, Teresa–that’s great! In the end, the extra time spent will save you time making dinner this week. Glad you liked them 🙂