This is an elegant but deceptively easy dish. With springtime holidays and gatherings coming up, it’s a beautiful pasta dish that you can prep ahead of time and then just bake it in time to serve to your guests.
Lemon Herb Vegan Lasagna Roll-Ups
- 1 package lasagna noodles
- 1 package extra firm high-protein tofu, crumbled
- 1 bunch parsley or other fresh herbs, chopped
- zest of 1 lemon
- salt & pepper to taste
- 1 teaspoon garlic powder
- 4 oz. vegan cream cheese or herbed soft cheese (I used Miyoko’s Double Cream Garlic Herb)
- 2-3 cups marinara sauce (depending on how saucy you like it!)
- 1 package shredded vegan mozzarella
Cook the noodles according to package directions. Drain and rinse in cold water, then lay flat on a baking sheet covered with parchment paper. Don’t overlap the noodles or they will stick together.
In a medium bowl, combine the crumbled tofu, lemon zest, garlic powder, salt and pepper. Blend in the cream cheese or herbed cheese – I used my hands to make sure it was mixed well. The creamy cheese helps bind the filling. I also use high-protein tofu as it is firmer and contains less water than water-packed tofu.
When ready to make the rolls, spread a thin layer of marinara on the bottom of a 10×13 baking dish. Spread a thin layer of the filling down the length of each noodle and roll up. If the filling is too thick it will be difficult to roll. Place the rolls in the baking dish, then cover all of them with the remaining marinara and sprinkle with the vegan mozzarella.
Bake (covered) at 375 degrees for about 30 minutes or until hot and bubbling. Uncover and broil for a few minutes until the cheese on top is melted and browned.
You can also refrigerate or freeze the dish and bake it later.