Saturday, September 13, 2008

Lasagna Rolls

I saw something like this in a poster at the grocery store a while ago and thought it looked like a really good idea. Apparently, it is a very good idea because Carrie over at Adventures in Vegetarianism made a very similar dish a few night ago. This is a perfect way to enjoy lasagna on a week night without all the work and fuss of regular lasagna. You could add whatever you wanted to the rolls, but I have kept it very simple. We were lucky enough to have a bunch of fresh basil from my father-in-law which really made all the difference.


INGREDIENTS
Serves 4-5
- 1 recipe tofu ricotta made with 1/2 cup chopped fresh basil
- 8 lasagna noodles
- 2 jars spaghetti sauce (nothing too chunky)
- vegan mozzarella cheese (I use Tofutti slices--trans fat free here in Canada)

METHOD
Preheat oven to 375 degrees.
1. Cook noodles for 5-7 mins. They should still be firm (i.e. too firm to eat) but soft enough to roll. Drain noodles, rinse with cold water, and pat dry with a towel.
2. While noodles are cooking, make the tofu ricotta. Heat sauce to bubbling in a saucepan. Put half of the sauce into an 8 x 11.5" baking dish.
3. Spread 1/8 of the filling over 3/4 the length of a lasagna noodle. Roll up, starting with the end with the filling. Place seam side down in the baking dish. Repeat with remaining pasta and filling.
4. Cover rolls with remaining sauce (you may not need it all). Cover and bake for 30 mins, or until sauce is bubbling away and pasta has swelled. Uncover, top with cheese, and bake until cheese has melted. Serve, topped with any remaining sauce for those who would like it.

10 comments:

shelby said...

So simple, yet so delicious

mustardseed said...

Awesome party food, vegandad!

I can take the chance to make my own mozzarella then!

Yours are so pretty...I could never roll something so neat!

Carolyn said...

This must be karma- I used to make lasagna roll-ups years ago, they are so much easier than pan lasagna. Have actually thought about them a couple times in the last few weeks, so thanks for the post, they are going on the menu tonight! The recipe I had was very similar to yours (but had cow ricotta instead of tofu ricotta); the difference was that it used some ground fennel seed, which added a really nice note. They are worth making an extra batch, just to have for lunches!

Colleen said...

I used to work at Sbarro (Italian food court place here in Calgary) as a a teenager and this method is the same they used for their lasagna, I hadn't tried to veganize it yet but I'll have to try it :)

Janet said...

This looks absolutely delicious!

Eesh said...

Yum! Lasagna is my favorite comfort food. I love how easy this all looks. I must try it. I just wish I could get that Tofutti!

Lily Girl said...

Yum! I make a very similar dish and it aways gets rave reviews (plus it's so much easier to dish out than "regular" lasagna)

Veg-a-Nut said...

Thanks to you, Carrie and the Food Network I dreamt of these and made them for dinner last night! They are awesome!!! Of course your blog is one of my go to blogs because your food rocks!

Wild Squirrel said...

This sounds like a great addition to my Meatless Monday theme next week. Thanks for sharing!

Twila said...

Just made these. My only complaint is that I didn't make a BIGGER BATCH! Thank you for the great recipe!