Lasagna Rolls – The Vegan Zombie

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Lasagna is a dish made from layers of pasta sheets, meat, sauce, and cheese. It is an Italian dish loved by everyone. In this recipe, we’ll give you two meatless, dairy-free lasagna filling options. One is made with crumbled tofu while the other, with faux ground beef made from natural plant-based proteins. Also, instead of assembling the dish in layers, the filling is spread on one side of the lasagna sheet, then rolled. When cooked, it looks like your old-fashioned lasagna dish but, much easier to serve. If you consider yourself a lasagna lover, you will surely enjoy thismouth-watering, healthy, and guilt-free vegan lasagna rolls.

Ingredients:

This recipe takes about 60 minutes to make. Serves 10 to 12 lasagna rolls.

• 1 box of whole wheat lasagna noodles (500 grams)
• 5 cups of tomato sauce
• 2 cups of baby spinach leaves
• 2 tomatoes, seeded and sliced thinly

Tofu Filling:
• 1 tbsp oil
• 1 cup of diced onion
• 1 block firm tofu, crumbled
• 1 tsp salt
• 1 tsp pepper
• 1 tsp oregano
• 1/2 tsp paprika
• 1 tsp garlic powder
• juice of 1/2 lemon
• ¼ cup of chopped fresh basil

Faux Meat Filling:
• 1 tbsp oil
• 1 cup diced onion
• 1 pound of Match Meats faux ground beef
• ¾ cup of Go Veggie cream cheese.
• ¾ cup of Daiya cheese shreds
• 1 tsp oregano
• ½ tsp paprika
• 1 ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp pepper

Instructions:

Preheat the oven to 350°F.
Cook lasagna noodles according to packet instructions, then set aside.





To make the tofu filling, heat oil in a pan over medium heat.
Add onions and sauté for 5 minutes.
Stir in crumbled tofu, salt, pepper, oregano, paprika, and garlic powder.
Cook for 5 to 6 minutes.
Add lemon juice and chopped basil.
Stir-fry for 1 more minute, then turn the heat off.
Let the filling cool completely.

To make the faux meat filling, heat oil in a pan over medium heat.
Add onions and sauté for 5 minutes.
Add faux ground beef and stir-fry for 2 to 3 minutes.
Stir in vegan cream cheese, salt, pepper, oregano, paprika, and garlic powder.
Continue stirring for 1 to 2 minutes.
Add vegan cheese shreds and continue cooking just until the cheese melts.
Turn off the heat and let the filling cool completely.

To assemble the lasagna rolls, evenly spread about 1/2 cup of tomato sauce at the bottom of a loaf pan.
Lay a cooked lasagna sheet on a clean cutting board or flat surface.
Evenly spread cooked filling on top leaving about an inch of space on one end of the lasagna sheet.
Top the baby spinach leaves, then tomato slices.
Spread tomato sauce on top, then roll the lasagna sheet.
Continue with the rest of the lasagna sheets and filling.
Arrange the lasagna rolls in the loaf pan, then spread more tomato sauce on top.
Finally, sprinkle shredded vegan cheese on top.
Bake in the oven at 350°F for 20 minutes.
Take the pan out from the oven and let the lasagna cool for 5 to 10 minutes before serving.

Ideas And Tips:

If you can’t find Match Meats faux ground beef in your area, you can use ground seitan, chopped mushrooms or crumbled tempeh.


images – https://www.youtube.com/watch?v=FTAR8XOu40o



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