Eggplant Lasagna Roll Ups

• Vegetarian

• Produce

  • 1/2 cup Basil, fresh
  • 1 Basil, fresh
  • 2 Eggplants
  • 2 Lemons
  • 1 tbsp Oregano, dried

• Refrigerated

  • 1 12-ounce block Tofu, extra firm

• Condiments

  • 2 cups Favorite marinara/red sauce

• Baking & Spices

  • 3 tbsp Nutritional yeast
  • 1 Salt + pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Parmesan cheese, vegan
  • 1 Parmesan cheese, vegan

Found on minimalistbaker.com

Description

Ingredients

• 2 eggplants, sliced into 12 1/4-inch slices lengthwise* OR 12 lasagna noodles, boiled
• 2 lemons, juiced (~1/3 cup)
• 1 12-ounce block extra firm tofu, drained and pressed dry for 10 minutes
• 3 Tbsp nutritional yeast
• 1/2 cup fresh basil, finely chopped
• 1 Tbsp dried oregano
• 3-4 Tbsp extra virgin olive oil
• Salt + Pepper (~1/2 tsp each)
• 1/4 cup vegan parmesan cheese (optional)
• Vegan parmesan cheese
• 2-3 cups favorite marinara/red sauce (heres mine!)
• Fresh basil, chopped (optional)

Directions

• Preheat oven to 425 degrees F.
• Salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. (If using lasagna noodles, boil, drain and set aside.)
• Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.
• Arrange slices on 1-2 baking sheets in an even layer and bake in a 425 oven for 13-15 minutes. Set aside and reduce heat to 375 degrees F.
• While eggplant is baking, add all tofu filling ingredients to a food process or blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
• Pour about 1 cup marinara sauce into an 8x8 baking dish (or similar sized dish) and reserve rest of sauce for topping / serving. Set aside.
• Scoop generous amounts (about 3 Tbsp) of ricotta filling onto each eggplant slice or lasagna noodle and roll up. Place seam side down in the sauce-lined baking dish. Continue until all filling and noodles or eggplant strips are used up. Pour more sauce down the center of the rolls for extra flavor (see photo).
• Bake in a 375 degree oven for 15-23 minutes, or until sauce is bubbly and warm and the top of the rolls are very slightly browned.
• Serve immediately with additional vegan parmesan cheese and fresh basil. Leftovers keep for a couple of days, though best when fresh.

Nutrition