2 tablespoons olive oil
1 large bunch broccoli, stalks and flowerettes, finely chopped
16 ounce bag baby carrots, chopped
16 ounce box lasagna noodles
1 container silken tofu
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
salt to taste
1/4 cup Parmesan cheese, vegan
2 cups shredded mozzarella cheese, vegan
2 – 24 ounce jars tomato sauce, divided
Preheat oven to 350°F.
In a large skillet, heat olive oil on medium heat and saute chopped broccoli and carrots until tender, about 7 minutes.
Place in a large bowl and refrigerate until cool.
Cook noodles, drain, and lay flat until cool.
Mix ricotta cheese with garlic powder, oregano, basil and salt.
Add ricotta mixture, Parmesan cheese, and mozzarella cheese to the bowl of broccoli and carrots, mix well.
Using a spatula, spread 1/2 cup of the filling onto length of each lasagna noodle, leaving 1/2 inch space at each end so roll-ups do not overflow.
Roll each one up tightly.
Spread 1 jar of the tomato sauce on the bottom of a deep baking pan.
Place roll-ups seam side down.
Cover pan with tin foil and bake in oven for 45 minutes.
Remove from oven and top with the remaining tomato sauce.
Bake uncovered for 15 more minutes.
14 ounce package tofu, drained
2 cups mozzarella style vegan cheese shreds
2 tablespoons nutritional yeast
1 teaspoon garlic powder, or 2 cloves of fresh garlic, minced (added to the marinara sauce)
Salt and pepper to taste
2 – 25 ounce jars vegan marinara sauce
3 bell peppers, cored, seeded and chopped (a mix of red, yellow and
orange is a nice presentation)
12 no-boil lasagna noodles
Can add sliced mushrooms or any other chopped vegetables to the sauce.
Preheat oven to 350°F.
Lightly grease a 9 x 13 inch glass baking dish with cooking spray; set aside.
Wrap tofu in 3 or 4 layers of paper towels and gently press out as much
liquid as possible, changing paper towels once or twice as needed.
In a medium bowl combine pressed tofu, yeast, garlic powder, if using, salt and pepper and mash with a fork.
Set tofu mixture aside. Put marinara sauce into a medium saucepan and bring to a simmer. Add peppers, minced garlic, if using (and any other chopped vegetables) and continue simmering until peppers are tender,
about 10 minutes.
Spoon enough sauce into prepared dish to cover bottom, then arrange 4
noodles on top. Spread 1/3 of tofu mixture onto noodles and sprinkle
with 1/3 of vegan cheese shreds, then spoon more sauce over the tofu
and vegan cheese shreds. Repeat the process 2 more times, ending with
sauce. Cover with foil and bake until noodles are tender, 45-60 minutes.
Let the lasagna rest for 10 minutes and then serve.
Note: Can use regular lasagna noodles.