Eggplant Lasagna Roll Ups
EASY, 10-ingredient vegan lasagna roll ups made with a flavorful, protein-rich tofu filling rolled up into roasted eggplant slices! Healthy, rich in whole foods, and so satisfying.
Servings 12 (rolls)
Ingredients
- 2 medium eggplants (sliced into 12 1/4-inch slices lengthwise* // OR 12 lasagna noodles, boiled)
TOFU FILLING
- 2 medium lemons, juiced
- 1 12- ounce block extra-firm tofu (drained and pressed dry for 10 minutes)
- 3 Tbsp nutritional yeast
- 1/2 cup fresh basil (finely chopped)
- 1 Tbsp dried oregano
- 3-4 Tbsp extra virgin olive oil
- ~1/2 tsp each salt + pepper
- 1/4 cup vegan parmesan cheese (optional)
FOR SERVING
- Vegan parmesan cheese
- 2-3 cups favorite marinara/red sauce (here's mine!)
- Fresh basil (optional // chopped)
Instructions
- Preheat oven to 425 degrees F (218 C).
- Salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. (If using lasagna noodles, boil, drain and set aside.)
- Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.
- Arrange slices on 1-2 baking sheets in an even layer and bake oven for 13-15 minutes. Set aside and reduce heat to 375 degrees F (190 C).
- While eggplant is baking, add all tofu filling ingredients to a food process or blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
- Pour about 1/2-1/3 of the marinara sauce into an 8x8 baking dish (or similar sized dish) and reserve rest of sauce for topping / serving. Set aside.
- Scoop generous amounts (about 3 Tbsp) of ricotta filling onto each eggplant slice or lasagna noodle and roll up. Place seam side down in the sauce-lined baking dish. Continue until all filling and noodles or eggplant strips are used up. Pour more sauce down the center of the rolls for extra flavor (see photo).
- Bake for 15-23 minutes, or until sauce is bubbly and warm and the top of the rolls are very slightly browned.
- Serve immediately with additional vegan parmesan cheese and fresh basil. Leftovers keep for a couple of days, though best when fresh.
Video
Notes
*Eggplant cutting tip: Slice off the bottom and top of eggplant and sit it upright. Then use a sharp knife to make thin slices, about 1/4 inch thick. Alternatively, use a mandolin.
*2 lemons make ~1/3 cup juice.
*Adapted from my vegan stuffed shells. Feel free to add sautéed veggies to the filling mixture for more fiber / nutrients. My favorite is sautéed zucchini.
*Tofu inspiration from Whole Foods.
*Eggplant inspiration from Food Network.
*Nutrition information is a rough estimate calculated with the lesser amount of oil and marinara and with 1/4 cup vegan parmesan cheese per 12 rolls.
*2 lemons make ~1/3 cup juice.
*Adapted from my vegan stuffed shells. Feel free to add sautéed veggies to the filling mixture for more fiber / nutrients. My favorite is sautéed zucchini.
*Tofu inspiration from Whole Foods.
*Eggplant inspiration from Food Network.
*Nutrition information is a rough estimate calculated with the lesser amount of oil and marinara and with 1/4 cup vegan parmesan cheese per 12 rolls.
Nutrition (1 of 12 servings)
Serving: 1 rolls Calories: 132.3 Carbohydrates: 10.8 g Protein: 7 g Fat: 8.2 g Saturated Fat: 1.3 g Polyunsaturated Fat: 2.51 g Monounsaturated Fat: 3.82 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 293 mg Potassium: 448 mg Fiber: 4.8 g Sugar: 5.4 g Vitamin A: 250 IU Vitamin C: 18.2 mg Calcium: 140 mg Iron: 1.6 mg