Easy Vegan Lasagna Rolls with Tofu Ricotta

Whole Food Plant-Based has reversed my Type II diabetes. I'm retired, into fitness, yoga, and healthy eating. Love dogs and have 2 beautiful Shelties that I adore. Married 28 yrs. to a great guy.

subheading: SCALE 1X 2X 3X:

subheading: For The Tofu Ricotta:

1 x 14 oz. block firm or extra firm tofu (NOT Silken)

¼ to ½ cup nutritional yeast (depending on how “cheesy” you want your ricotta)

3 tbsp. Italian seasoning. Or (you can use 1 Tbsp. dried basil, 2 Tbsp. dried oregano)

Juice of one lemon

1 tsp. garlic powder

1 tsp. salt

½ cup fresh spinach (chopped or whole)

subheading: For The Sauce:

2 x 28 oz. can of low-sodium crushed tomatoes. If you like your sauce a little chunky, use 1 can crushed tomatoes and 1 can diced tomatoes.

2 Tbsp. dried oregano

2 Tbsp. dried basil

2 tsp. onion powder

1 ½ tsp. garlic powder

¼ tsp. red pepper flakes (adjust according to spice preference)

2 Tbsp. maple syrup

1 tsp salt (or to taste)

subheading: For The Lasagna:

1 box whole grain lasagna noodles

Directions at shaneandsimple.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer