What to make for dinner. Isn’t that the struggle?
Well struggle no more, friends, because 10-ingredient Vegan Lasagna Eggplant Roll-Ups are here (and they’re crazy delicious)!
This recipe is inspired by my all-time favorite Italian dish – Lasagna!
Have you ever contemplated what your “last meal” would be if you had to choose? It’s a tough call for me, being that I love all food. But forced to decide, I think lasagna would rise to the top of the list. It’s classy soul food stuffed with fresh herbs and robust flavor.
Origins of Lasagna
Perhaps like many of you, we were under the impression that lasagna originated in Italy. Turns out, its origin history is more complicated!
Some say the concept originated in ancient Greece where layered dough sheets (called laganon) were cut into strips and baked. Others claim it resembles a Roman dish recorded in a cookbook in the 1st century AD. And still others place its origin in England or Italy in the 14th century, where cookbooks describe the concept of layering cheese and pasta in a dish and baking it. (source)
But it wasn’t until the 16th century that tomato-based versions were recorded that more closely resembles today’s lasagna. Those versions came from Italy. So to everyone who ever contributed to the invention of lasagna, we’re forever grateful!
This version starts with a tofu “ricotta” filling that’s comprised of simple ingredients, such as:
Fresh Basil + Dried Oregano
Salt + Pepper
Vegan Parmesan Cheese (aka fairy dust)
This creamy combo comes together quick (5 minutes!) and adds some serious staying power to these rolls – 6 grams protein per serving!
Look at that goodness. I want to put it on everything, STAT.
Instead of traditional lasagna noodles I opted for thinly sliced eggplant to add more veggie power and keep these babes gluten free!
To help them achieve a slightly roasted flavor and soft texture, I simply par-baked them for 15 minutes. Then all that’s left to do is add the filling for one seriously delicious and healthy meal.
All in all this dish requires 10 ingredients and roughly 1 hour start to finish! That’s my kind of dinner.
I think you’re going to love these rolls. They’re:
& Simply delicious
This would make the perfect weeknight meal when you want something a little extra special. It would also be great for impressing guests, especially a vegan / gluten free crowd. Bonus? They reheat well the next day for leftovers (hello, lunch upgrade).
We hope you love this recipe! If you try it, let us know how it goes. Leave a comment or take a picture and tag it #minimalistbaker on Instagram so I can come stalk your feed and leave embarrassing comments.
Cheers, friends! Thanks for following along and supporting what we do.
Eggplant Lasagna Roll Ups
- 2 medium eggplants (sliced into 12 1/4-inch slices lengthwise* // OR 12 lasagna noodles, boiled)
- 2 medium lemons, juiced
- 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
- ~1/2 tsp each salt + pepper
- 1/4 cup vegan parmesan cheese (optional)
- Vegan parmesan cheese
- 2-3 cups favorite marinara/red sauce (here’s mine!)
- Fresh basil (optional // chopped)
- Preheat oven to 425 degrees F (218 C).
- 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 oven for 13-15 minutes. Set aside and reduce heat to 375 degrees F (190 C).
- 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 1/2-1/3 of the marinara sauce into an 8×8 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 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.
*2 lemons make ~1/3 cup juice.
*Adapted from my vegan stuffed shells. Feel free to add sautéed veggies to the filling mixture for more fiber / nutrients. My favorite is sautéed zucchini.
*Tofu inspiration from Whole Foods.
*Eggplant inspiration from Food Network.
*Nutrition information is a rough estimate calculated with the lesser amount of oil and marinara and with 1/4 cup vegan parmesan cheese per 12 rolls.
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