Vegetable Lasagna Roll-ups

Filling and satisfying, these vegetable rolls with creamy, stretchy Daiya will please any crazing!

  • Vegan (492)
  • Dairy Free (including lactose and casein) (455)
  • Gluten Free (332)
  • Peanut Free (424)
  • Health Conscious (92)
Submitted by admin on October 31, 2011 - 3:25pm
Servings: 
6
Preparation Time: 
30 minutes
Ingredients: 
1 (16 oz) package gluten-free lasagna noodles
1 lb fresh mushrooms, sliced
¾ cup chopped green bell pepper
¾ cup chopped onion
3 cloves garlic, minced
2 Tbsp vegetable oil
2 (26 oz) jars pasta sauce
1 tsp dried basil
1 lb of firm tofu, drained and mashed
4 cups shredded Daiya Mozarella Style Shreds
½ cup vegan Parmesan cheese
Instructions: 

Cook the lasagna noodles in a large pot of boiling water according to the package. Rinse and drain. In a large saucepan, cook the mushrooms, green peppers, onions, and garlic in oil. Stir the pasta sauce and basil, bring to a boil. Reduce the heat, and simmer 15 minutes. Mix together the tofu and cups of mozzarella style shreds. Set all aside, and preheat the oven to 350.

Coat the bottom of the pan with tomato sauce and spread each cooked lasagna noodle with a heaping 1/4 cup of tofu mixture. Sprinkle with Mozzarella and roll up firmly. Place rolls seam side down into the pan and cover generously with tomato sauce. Top with more mozzarella and Parmesan. Bake for 15 minutes!

Enjoy :)

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