I feel like since I’ve been focusing so much on fitness and getting my butt to the gym as much as possible, I’ve kind of fallen off the wagon in terms of putting good fuel in my body (all the chocolate I’ve been eating doesn’t exactly help…) So for the rest of the week I need to make a conscious effort to start my days with green monsters and to keep the fruit and veggies plentiful. To initiate this shift of focus, I made Lasagna Roll-ups for dinner. What’s a lasagna roll-up, you ask? It’s exactly what it sounds like. A single lasagna noodle slathered in sauce, tofu ricotta, and veggies, and rolled up into a beautiful manicotti-type concoction.
Lasagna Roll-ups with Tofu Ricotta
makes two servings
4 Lasagna Noodles
8 Tbsp Pasta Sauce
1/2 Block of Extra Firm Tofu
2 Tbsp Extra Virgin Olive Oil
1 Tsp Garlic Powder
Salt and Pepper, to taste
4 Quarter-Inch Thick Slices of Eggplant, Chopped
6 White Mushrooms, chopped
1 Cup Raw Spinach
Boil water and cook lasagna noodles until soft. Most boxes will give directions for lasagna that will be baked once cooked in boiling water. I about doubled the time that it said to boil the noodles, but keep a close eye on them. Meanwhile, press tofu and then, over a bowl, squeeze the tofu and mush it all up with your fingers until no large chunks remain. Once your tofu is “ricotta consistency”, add olive oil, garlic powder, salt, and pepper, and combine well. In a frying pan, saute chopped mushrooms, eggplant, and spinach. Once pasta is cooked, lay out each individual noodle and top with 2 Tbsp of Pasta Sauce. Spread it over most of the pasta, leaving 1-2 inches of each noodle bare at one end.
Top with tofu ricotta, about 2 Tbsp of the mixture for each noodle, and saute’d veggies.
Starting at the end that does not have the 1-2 inches of bare pasta, roll up the lasagna. If your pasta is still a little underdone, microwave for about 40 seconds, and dig in!
I love this recipe, because you get all the joy of lasagna (yes, joy) without having to make ten servings in a casserole dish.
Almost any vegetables would work well with these. They’d also be really delicious with a layer of vegan pesto spread on before the tomato sauce.
Two of these rolls make a satisfying meal, and I made two extra to take for lunch tomorrow (with some extra sauce and ricotta) 🙂
I went to spinning three days in a row this week, so I am so looking forward to a rest day tomorrow!