Thursday, May 23, 2024

Vegan Lasagna Roll-Ups with Tofu and Spinach (Video Recipe)

I loved these vegan lasagna roll-ups filled with tofu and spinach. When my casserole dish came out of the oven and I lifted the aluminum foil I was so excited for my first bite...mmm. This is a meat-free dish with vegan cheese by Violife. I enjoy preparing wholesome meals on Sundays so this one was a winner. Vegan food does not have to be bland and boring. This video recipe proves that 100% plant-based meals can be 100% satisfying.

Here are the ingredients to make the Vegan Lasagna Roll-Ups.

1. Pasta sauce (I used the Classico brand)
2. Lasagna noodles 
3. Firm tofu
4. Frozen bag of spinach
5. Onion
6. Lemon
7. Vegan cheese (I used Violife this time)
9. Seasoning (use your favorites for flavor)
10. Optional: olive oil

Directions to make the vegan lasagna roll-ups.

Many ingredients in this recipe can be added according to your personal preference. There is no right or wrong way. It's an easy-to-make recipe. In the video below, you will see that I sprinkled the seasoning in my bowl and then tasted the tofu mixture. There are no particular measurements, just my preferred taste.

1. Boil your lasagna noodles for approximately  6-7 minutes, ensuring you do not fully cook them. They will be finished in the oven while the vegan cheese is melting. Once the lasagna noodles are bendable drain the water and rinse them with cold water to stop the cooking. Set aside.

2. Chop one onion into small pieces and set aside.

3. Place your frozen bag of spinach in the microwave and heat according to the instructions on the bag. If you do not have a microwave, use a pot of boiling water and boil your spinach according to the instructions on the bag. Set aside.

4.  In a mixing bowl add your drained and squeezed tofu (remove as much water as you can), spinach, onions, nutritional yeast, and seasonings. Crumble the tofu into small pieces as you mix everything together.

5. Ladle some pasta sauce onto the bottom of your casserole dish. My casserole dish is  13x6 inches, but you can adjust this to what you have.

6. Lay your cooked lasagna noodles on a clean surface (I used a cutting board). Place the tofu mixture on each lasagna noodle, evenly spreading the mixture.

7. Roll up each lasagna noodle and place the seam-side-down in your casserole dish. Continue this step until all lasagna noodles are in rows in your baking dish.

8. Add your remaining pasta sauce on top of all the lasagna roll-ups (this will ensure that your pasta finishes cooking), and sprinkle your vegan cheese. Optional: drizzle olive oil and additional seasoning across the top of the lasagna roll-ups for added flavor. 

9. Bake for 45 minutes to 1 hour, covered with aluminum foil. (Vegan cheese takes longer to melt so I usually add 15 minutes to my cooking time, which brought this recipe to 1 hour). The aluminum foil locks in the heat so the vegan cheese melts well.

Bon App├ętit!

Watch the full video recipe to see step-by-step.

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