Vegan Summer Vegetable Lasagna Rolls
You’d never guess these Vegan Summer Vegetable Lasagna Rolls were vegan! Even BETTER than the original with a creamy and delicious dairy-free ricotta. Carnivore-friendly!
My name is Hummusapien and I like hummus more than freshly washed sheets and salted dark chocolate and mini weiner dogs and 90’s jams COMBINED.
Just kidding. That would be like, impossible. I mean hummus versus salted almond dark chocolate? Impossible in every sense of the word.
But in all seriousness, this blog is called Hummusapien for a reason.
I like hummus a weird amount.
I eat it on and in all the things.
VEGAN SUMMER VEGETABLE LASAGNA ROLLS
PREP TIME
20 mins
COOK TIME
35 mins
TOTAL TIME
55 mins
INGREDIENTS
- 9 whole grain lasagna noodles
- 32 oz pasta sauce
- 1 medium zucchini, grated + water squeezed out
- 1 yellow summer squash, grated + water squeezed out
- 1¼ tsp salt, divided
- Freshly ground pepper
- 16oz extra firm tofu, drained and pressed
- ¾ cup roasted garlic hummus
- 12 oz frozen spinach, thawed + water squeezed out
- 1 tsp garlic powder
- 5 tbsp nutritional yeast
- ½ cup fresh chopped basil, loosely packed (optional)
INSTRUCTIONS
- Preheat oven to 350F.
- Cook lasagna noodles according to package directions. Drain and set aside.
- Ladle about 1 cup sauce in the bottom of a 9x13 baking dish.
- In a medium skillet coated with cooking spray or olive oil, sautee zucchini and summer squash over medium heat for five minutes. Season with ½ tsp salt and a few grinds of pepper. Set aside.
Full Recipes>>Vegan Summer Vegetable Lasagna Rolls