Vegetarian Lasagna Rolls
Lasagna, an Italian favorite, can be delicious even without meat. To make this a vegan meal, you can substitute a layer of firm tofu blended with sun dried tomatoes and Italian spices, or whatever your taste buds prefer.
Ingredients
- 8 oz uncooked lasagna noodles
- 2 tbsp olive oil
- 1/4 cup finely chopped onion
- 1 3/4 cup stewed tomatoes
- 1 cup shredded mozzarella cheese
- 2 tbsp grated parmesan
- 1 3/4 cup ricotta cheese
- 1/2 cup chopped spinach
- 2/3 cup tomato paste
- 1 egg, beaten
- spices to taste (basil, garlic, etc)
When it comes to lasagna, it’s all about what your taste buds prefer. While I personally enjoy heavy garlic, many people wouldn’t. Experiment with spices to find your perfect combination.
Directions
Cook pasta as directed, drain. Lay flat and let cool.
In skillet, add oil and onions. Cook and stir frequently; add stewed tomatoes and tomato paste. Heat to boiling, reduce heat; simmer 5 minutes, stirring to break up tomatoes. Add spices to taste. Set aside.
Stir together ricotta cheese, spinach, 1/2 cup mozzarella cheese, egg, parmesan cheese. Add spices to your desire (I recommend oregano).
Spread 3/4 cup tomato mixture in bottom of baking dish. Spread about 1/3 cup of ricotta mixture onto each noodle, omitting about one inch at the ends, roll up. Place rolls, seam side down, in dish. Top with remaining tomato mixture. Cover.
Bake 35 minutes or until hot and bubbly. Sprinkle with remaining 1/2 cup mozzarella cheese, remove cover. Bake until cheese melts.
Photo Source: rachel is coconut&lime via creative commons license
