How To make Mediterranean Lasagna Rolls
8 oz Lasagna noodles, eggless;
-uncooked
SAUCE:
1 lb Kidney beans, canned; rinsed
-and drained 16 oz Tomato sauce, canned; salt-
-free or regular 1 lb Tomatoes, canned; chopped,
-undrained 1 ts Basil
1/4 ts Garlic powder
FILLING:
1 tb Olive oil or veg stock
2 Garlic cloves; finely
-chopped 2 c Eggplant; peeled, cut into
-1/4" pieces 1 c Onions; chopped
1 ts Basil
1 c Tofu ricotta
To prepare sauce: Place kidney beans in a large bowl. Mash with a fork or potato masher. Add remaining sauce ingredients and mix well. Set aside. To prepare filling: Heat oil or vegetable stock in a large nonstick skillet over medium heat. Add garlic, eggplant, onions, and basil. Cook, stirring frequently, 10 minutes. Remove from heat and let cool for 10 minutes. Spoon into a large bowl and add tofu ricotta. Mix well. Cook lasagna noodles, according topackage directions. Drain. Place noodles, in a single layer, on a sheet of waxed paper. (This will keep them from sticking together.) Preheat oven to 375 deg. Lightly oil a 7 x 11-inch baking pan or spray with a nonstick cooking spray. From the files of DEEANNE
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How to Make Spinach Lasagna Rollups | Italian Recipes | Allrecipes.com
Get the recipe for Spinach Lasagna Roll Ups at Make weeknight Italian dinner making super easy with this rolled-up twist on the classic lasagna. Simply boil up your noodles, spread with an easy ricotta, mozzarella and spinach mixture and roll ‘em up! Assemble in a baking dish, top with sauce and bake. It’s so easy to enjoy the flavors you crave!
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ZUCCHINI LASAGNA ROLL UPS [VEGAN AND EASY] | PLANTIFULLY BASED
Hi everyone! Today I have a delicious meal idea zucchini is peeled into thin ribbons then filled with a homemade vegan ricotta, rolled up and baked in a pan covered in tomato sauce and vegan cheese. This dish is full of melty, creamy, dreamy goodness while still being light!
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INGREDIENTS (please do not copy and paste these ingredients and post them elsewhere, thank you)
3 large zucchini (about 24 ounces [680g])
Vegan Ricotta Filling
1 (14-ounce 397g]) block firm tofu
1/4 cup (60ml) nondairy milk, unsweetened and unflavored
1/4 teaspoon dried parsley leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1/2 tablespoon nutritional yeast
Vegan Mozzarella Sauce
1/2 cup (56g) vegan mozzarella
1/4 cup (60ml) nondairy milk, unsweetened and unflavored
1 1/2 cups (375g) tomato sauce
1/4 cup of vegan parmesan, plus more for serving
5 basil leaves, chiffonaded
RAO’S SAUCE:
NUTRITIONAL YEAST:
VEGAN PARMESAN:
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Lasagna Rolls
Another creative way to serve lasagna. The rolls turn out so pretty with the melted cheese. You can even make these ahead and freeze them or bake in individual containers.
Easy Lasagna Recipe
This classic Lasagna recipe is perfect for a crowd! It features a creamy ricotta cheese filling and a meaty tomato sauce between sheets of lasagna noodles, then topped with mozzarella and parmesan before baking until golden and bubbly. This lasagna also freezes well, making it a convenient option for a later meal.
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Veggie Lasagna Rolls Recipe - Laura Vitale - Laura in the Kitchen Episode 800
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