Vegan Lasagna Rolls

The kids were in the mood for “something different” for dinner, so I tried a twist on the classic lasagna and created these tasty, individual sized lasagna rolls.  Between the novelty and the flavor, the kids were exuding enthusiastic praises and licking their lips (shh… don’t tell them it had kale in it). This one is a keeper! Enjoy the Vegan Lasagna Rolls!  

Vegan Lasagna Rolls

Sauce

  • 1 swish grapeseed oil
  • 4 cloves garlic, diced
  • 1 sweet onion, diced
  • 2 organic leeks, chopped
  • 2 cups chopped kale, chard or celery stalks
  • 4 organic carrots, chopped
  • 2 organic zucchini, chopped
  • 2 organic bell peppers, diced
  • 8 oz. organic button mushrooms, diced
  • 1/2 c sun-dried tomatoes, soaked in 1/2 c hot water
  • 2 T Italian seasoning
  • 1/2 T parsley
  • 1 t garlic powder
  • 2 (25.5 oz) jars Muir Glen Italian herb organic pasta sauce

“Cheesy” Filling

  • 20 oz organic tofu, drained
  • 2 T nutritional yeast
  • 2 T lemon juice
  • 1/2 c walnuts
  • 1/2 c almonds
  • 2 T pepper
  • 1 T Italian seasoning

Other

  • 1 (13.25 oz) box lasagna noodles, cooked
  • 1/2 c vegan cheese, such as Daiya

Boil lasagna noodles, then strain while running cold water over noodles and set aside. To make sauce, sauté garlic, onion, leeks, and kale in cast iron skillet with a swish of olive oil.  Add and sauté carrots, followed by zucchini, bell peppers, then mushrooms. Add sun-dried tomatoes, Italian seasoning, garlic, and pasta sauce.  To make “cheesy” filling, combine all ingredients in high powered blender or food processor. Spoon sauce onto lasagna noodle, then spoon “cheesy” filling onto noodle.  Roll lasagna noodle and filling up into roll. Place rolls in baking dish. Top with sauce, vegan cheese, and herbs.