Packed with spinach and summer squash, these whole wheat and vegan lasagna rolls boast serious flavor and nutrition!
Makes: 9 rolls
9 Whole Grain Lasagna Noodles, cooked
32 oz Pasta Sauce of your choice
1 medium Zucchini, grated + water squeezed out
1 Yellow Squash, grated + water squeezed out
16 oz Extra Firm Tofu, drained and pressed
3/4 cup Oasis Hummus (butter bean dip or garlic)
12 oz Frozen Spinach, thawed + water squeezed out
1 tsp Garlic Powder
5 Tbsp Nutritional Yeast Seasoning
1/2 cup Fresh Chopped Basil, loosely packed
1 1/4 tsp Salt, divided
Freshly Ground Pepper
Preheat oven to 350F.
Cook lasagna noodles according to package directions. Drain and set aside.
Ladle about 1 cup sauce in the bottom of a 9x13 baking dish.
In a medium skillet coated with cooking spray or olive oil, sautee zucchini and summer squash over medium heat for five minutes. Season with ½ tsp salt and a few grinds of pepper. Set aside.
Place tofu in a medium bowl. Using your fingers, crumble into small pieces. Add hummus, spinach, garlic powder, nutritional yeast, ¾ tsp salt, basil, and cooked zucchini and squash. Use your fingers to mix everything together.
Lay cooked noodles on a baking sheet or parchment paper. Place ⅓ cup of ricotta mixture on each noodle and spread until evenly covered. Roll carefully and place seam side down in the prepared baking dish. Repeat with the remaining noodles.
Ladle remaining sauce over noodles. Cover dish with foil and bake for 35 minutes.