Vegetable Lasagna Rolls

Chef Stefen Janke shares with us his fun recipe for vegetable lasagna rolls—sure to become the next family favorite in your house! The meal is made with three main components: eggplant slices that are seasoned and baked to a light brown, lasagna noodles cooked to al dente, and a filling comprised of tofu, spinach, red bell peppers, basil, nutritional yeast and other spices. When each part is complete, they are layered and spun into pinwheels then placed in the oven. The recipe is scaled to two servings but can easily be doubled (or tripled…or more!) to feed a larger group or to ensure sufficient leftovers.

Ingredients

  • 2 cups baby spinach
  • 2 cups tomato sauce
  • 1/4 cup roasted red bell pepper, cut in strips
  • 12 ounces firm tofu, drained and pressed for 20 minutes
  • 6 whole wheat lasagna sheets
  • 1 globe eggplant, sliced into 6 slices lengthwise
  • 1/2 lemon, zested with a micro zester
  • 1/2 lemon, juiced
  • 4 tablespoons basil, chopped
  • 2 tablespoons nutritional yeast
  • 1 to 2 tablespoons water
  • 1 tablespoon miso paste, yellow
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • PREP TIME 30
  • COOK TIME 45
  • Serves 2

Directions

  1. Preheat oven to 400°F.
  2. Bring water to boil (to cook lasagna sheets).
  3. Line two baking sheets with parchment paper; lay sliced eggplant on them.
  4. In a small mixing bowl combine miso, granulated garlic, paprika, 2 tablespoons basil, and water.
  5. Using your fingers, spread a thin layer onto each eggplant slice. Place in the oven, cooking for 10 to 12 minutes. Cook just until the edges start to turn light brown.
  6. Place the lasagna noodles into the boiling water. Reduce the heat to a rolling simmer and stir.
  7. Cook until the noodles are al dente. (It is always best to follow the manufactures directions). Once cooked, drain and rinse. Set the noodles and the eggplant aside.
  8. Place tofu, lemon juice, lemon zest, granulated garlic, granulated onion, and nutritional yeast in a food processor. Pulse to start combining tofu, scrape the side down and pulse again.
  9. Remove tofu from the food processor and place into a large bowl.
  10. Spread the spinach on a lined baking sheet and place in the oven. Cook for about 2 to 3 minutes, until the spinach wilts.
  11. Roughly chop the spinach and red peppers.
  12. Add the spinach, peppers and 2 tablespoons basil to the tofu mixture. Gently fold until well combined.
  13. Pour about 1/2 cup of tomato sauce into your oven proof baking dish, spread evenly.
  14. On a cutting board place the lasagna sheet down, place the eggplant on top, then add a generous scoop of the tofu filling at the end of each lasagna sheet and roll up.
  15. Place the seam side down in a baking dish and repeat until all ingredients are rolled up.
  16. Spoon more sauce over the lasagna rolls and bake at 375°F degrees for 20 to 25 minutes.

Note: For those with soy allergy or sensitivity, replace tofu with cashews.