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Panhandle PBS

How to make tofu lasagna rolls

In this episode, Chef Ruthie walks us through a dish that’s a bit more complicated: tofu lasagna rolls.

Recipe

Ingredients:

Filling:

  • 9 lasagna pasta sheets
  • 1 block extra-firm tofu, water pressed out
  • 2 tbsp tahini
  • 2 1/2 tbsp nutritional yeast
  • 3 tbsp shallot, finely diced
  • 2 cloves fresh garlic, finely diced
  • 1/4 tsp nutmeg
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups fresh spinach, roughly chopped
  • chopped fresh parsley for garnish

Marinara:

  • 1 tbsp olive oil
  • 1/2 medium yellow onion, roughly chopped
  • 4 garlic cloves, minced
  • 1/4 cup fresh Italian parsley, finely chopped
  • 1 - 5.5 oz can tomato paste
  • 3 - 28 oz cans of whole peeled San Marzano tomatoes
  • 1 tsp ground cinnamon
  • 2 tsp garlic salt
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked pepper

Vegan Parmesan:

  • 1/2 cup raw cashews
  • 3 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp black pepper

Instructions:

Filling:

Cook lasagna pasta sheets according to package instructions. Pre-heat oven to 350 degrees.

While noodles are cooking, break up tofu into a large mixing bowl. Add tahini and the next eight ingredients. Mash together with your hand until fully incorporated. Set aside.

Marinara:

Prepare your ingredients and set aside. Pour tomatoes into a blender/processor and process for a few seconds until a thick sauce is formed.

Heat olive oil in a large pot over medium heat. Add chopped onion and about half of the parsley. Sauté for about 6-8 minutes or until onion becomes slightly translucent. Add minced garlic and cook for a few minutes longer being careful not to burn the garlic. Then add tomato paste and cook for a few more seconds.

Add pureed tomatoes to pot along with the remainder of ingredients. Stir to combine, cover halfway with lid and simmer on low for 45 minutes, stirring frequently throughout the cooking process as it thickens. The sauce can be stored in the fridge for up to a week or in the freezer for up to 4 months

Vegan Parm:

Combine cashews, nutritional yeast, garlic powder, salt, and pepper in a food processor and blend until the mixture resembles grated parmesan. Set aside.

Assembling the lasagna:

Once the pasta is par-cooked, lay them out on a cutting board in batches of two to three. Press about 2/3 cup of the tofu ricotta mixture onto each lasagna sheet, leaving a bit of bare space at one end. Slowly roll each sheet and place it on top of marinara in baking dish. Repeat with the remainder of pasta sheets. Sprinkle with vegan parm.

Cover with foil and bake the lasagna rolls in the oven for 30 to 45 minutes. Remove from oven and let cool for 8-10 minutes before serving.

For more recipes, visit blackfigfood.com!

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