Easy Vegan Lasagna Rolls
Lasagna has always been a hit with my kids and making this vegan version in rolls is so convenient and easy to make. I love these because of how easy they are to whip up, how delicious they are and the smile on my little ones faces when they dig in.
Ingredients 1 tbps olive oil 1/2 jar marinara sauce Garlic Hummus, half a 10oz tub Dairy free ricotta , Toffuti (or 1 block firm tofu, mashed) 1 cup non dairy cheese, shredded 1/2 cup fresh parsley, chopped 1/2 cup fresh basil, chopped Salt and pepper, to taste 1 - 1/2 cup chopped roasted veggies, zucchini and bell pepper 1/2 tsp apple cider vinegar Lasagna Noodles, cooked until al dente
Directions Pre heat oven 350F In a 8 x 8 casserole dish, spread enough marinara sauce to just cover the bottom of the dish. Add olive oil, mix and spread along with the marinara sauce.
In a medium mixing bowl, add hummus, ricotta, parsley, basil, shredded cheese. apple cider vinager, and roasted veggies. Mix well and add salt and pepper to taste.
In a seperate dish lay out each lassana noodle and lightly spread a few spoon fulls of the filling mixture onto the noodles.
Carfefully roll up the the noodles and place into the sauce linen casserole dish and continue to assemble and place into casserole dish in rows until all noodles are done.
Add marinera sauce over the rolls and place into the oven and bake for 20 minutes. Remove and sprinkle cheese over top and place back into the over for an additional 10-15 minutes or until the cheese has melted.
Remove from oven let sit for five minutes and all that is left to do is ENJOY!