The Happy Herbivore Cookbook (28 page)
Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
NUTRITIONAL INFORMATION
Calories 348; Calories from Fat 23; Total Fat 2.5g; Cholesterol 0mg; Total Carbohydrate 65.8g; Dietary Fiber 14.5g; Sugars 5.4g; Protein 18.6g
Lasagna RollsCalories 348; Calories from Fat 23; Total Fat 2.5g; Cholesterol 0mg; Total Carbohydrate 65.8g; Dietary Fiber 14.5g; Sugars 5.4g; Protein 18.6g
Serves 4
| When I was in law school, I used to make a big batch of vegetable lasagna right before final exams. I'd freeze individual portions and then reheat a serving each night for a warm and comforting meal. I still like to cook up a big batch and keep leftovers in the freezer, only now I make lasagna rolls, which make single servings even easier.
| When I was in law school, I used to make a big batch of vegetable lasagna right before final exams. I'd freeze individual portions and then reheat a serving each night for a warm and comforting meal. I still like to cook up a big batch and keep leftovers in the freezer, only now I make lasagna rolls, which make single servings even easier.
18-oz box whole-wheat
or brown rice lasagna
noodles
110-oz package frozen
spinach, thawed
1 recipe Tofu Ricotta
Cheese (pg. 266)
1
â
4
c vegan Parmesan
salt, to taste
nutritional yeast, to taste
Italian seasoning, to taste
pepper, to taste
125-oz jar marinara sauce
or brown rice lasagna
noodles
110-oz package frozen
spinach, thawed
1 recipe Tofu Ricotta
Cheese (pg. 266)
1
â
4
c vegan Parmesan
salt, to taste
nutritional yeast, to taste
Italian seasoning, to taste
pepper, to taste
125-oz jar marinara sauce
In a large pot of salted water, cook pasta al dente, according to package directions.
Immediately rinse with cold water, pat dry with a clean towel, and set aside, laying flat on a plate.
Press out any excess water from spinach and combine with Tofu Ricotta Cheese and vegan Parmesan in a large bowl until well incorporated.
Once evenly combined, taste, adding salt as desired and adjusting nutritional yeast, Parmesan, and other seasonings, such as Italian seasoning or pepper.
Then add1
â
2
cup of marinara and stir to combine.
Line your large pot with a thin layer of marinara.
On a clean work surface, spread1
â
4
cup of the tofu-spinach mixture on a noodle and roll it closed.
Place the roll in the pot with the crease facing down.
Repeat with all noodles.
Pour the remaining marinara over the rolls, cover, and bring to a boil.
Once boiling, reduce heat to medium and simmer for about 5 minutes, until rolls and marinara are warm.
Serve immediately.Other books
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