I decided to forgo the usual “ricotta and tomato sauce” approach to lasagne in the recipe below. Roll ups are convenient, as I find it easier to control portion sizes.
For the filling
1 finely diced onion
3-4 diced garlic cloves
Cooked sweet potato, mashed
1 block extra firm tofu, crumbled
Finely chopped greens. I used collard greens, but you could easily use spinach, swiss chard, or kale.
Red wine (optional)
Dried basil and oregano
Shredded vegan cheese. I used Gusta, but any brand you like that can be shredded will do
- Saute the onions until softened. Add the garlic and cook for 1 minute.
- Add the crumbled tofu and saute, making sure to distribute the onions and garlic thoroughly.
- Add the sweet potato and greens.
- Add the crushed tomatoes. The filling needs to be thick, so add only enough tomatoes to achieve this consistency.
- Add herbs and salt and pepper to taste.
- Add red wine, if desired. I used a lovely local rose, which gives the filling a subtle flavour.
- Simmer for about minutes, stirring frequently.
- Boil the desired number of lasagne noodles until al dente. I used six.
- Lay the cooked noodles flat on a towel or cookie sheet.
- Place the filling along the entire length of each noodle. Be generous with the filling.
- Roll each lasagne noodle.
- Place the filled noodles in a baking dish. Make sure the noodles are tightly packed so that they don’t lose their shape.
- Cover the roll ups with tomato sauce and grated cheese
- Cover with foil and bake at 375 degrees for 35 minutes. Remove the foil and bake for another 10 minutes.