Dinner
Vegan Lasagna Rolls
| Total time:
| Prep:
| Cook:
| Servings:
|
| 75 min |
15 min |
60 min |
6 |
Dietary Restrictions
VegetarianDairy-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freePork-FreeRed meat-freeSesame-Free
Ingredients
-
28
Ounce
marinara sauce
-
1/2
Cup
water
-
3/4
Cup
red lentils
-
12
lasagna noodles
-
12
Ounce
extra firm tofu
-
1/4
Cup
lemon juice
-
3
Tablespoon
nutritional yeast
-
1/2
Cup
basil
-
1
Tablespoon
oregano
-
2
Teaspoon
salt
-
1
Teaspoon
pepper
-
2
Tablespoon
olive oil
Directions
-
For the sauce: Add the marinara sauce and water to a pot and bring to a boil. Add the red lentils and cook for 20 minutes.
-
While the sauce is cooking, fill a pot with water and bring to a boil. Add the lasagna noodles and cook per package instructions.
-
While the noodles and marinara sauce are cooking, make your vegan ricotta filling. Add the tofu, lemon juice, nutritional yeast, basil, oregano, salt, pepper, and olive oil in a food processor. Blend until smooth. Set aside.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 451 kcal |
| Fat
| 16 g |
| Carbohydrates
| 57 g |
| Protein
| 22 g |
| Fiber
| 10 g |
| Sugar
| 9 g |
| Sodium
| 1596 mg |
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