Saturday, September 24, 2011

Lasagna Rolls with Tofu Ricotta and Everyday Tomato Sauce

Another great recipe from Vegan Family Meals by Ann Gentry.  I decided to make everything   homemade, including her tomato sauce but if you don't want to spend a lot of time in the kitchen, just buy yourself some Trader Joe Basil pasta sauce.  Lot's of garlic in this dish - so vampires beware 
(or loved ones)!

Lasagna Rolls with Tofu Ricotta (Vegan Family Meals CB by Ann Gentry)

2 ½         tablespoons olive oil
2            onions, thinly sliced
6            cloves garlic, minced
2            tablespoons chopped fresh basil
1            teaspoon salt
½           teaspoon black pepper
3            medium carrots, peeled and cut into ¼” pieces
2            zucchini, cut into ¼” pieces
1            head broccoli, stems removed and florets finely chopped
2            cups Tofu Ricotta Cheese (recipe follows)
12          eggless lasagna noodles
3            cups Tomato Sauce (jarred or any favorite recipe)

Preheat oven to 350 degrees.

Tofu Ricotta Cheese
1            14 oz. water packed firm tofu, drained and cut into quarters
2/3         cup yellow miso
2/3         cup water
½           cup tahini
¼           cup olive oil
5            large garlic cloves
1 ½        teaspoons dried basil
1 ½        teaspoons dried oregano
¾           teaspoon sea salt

Blend all the ingredients in a food processor until smooth.  Cheese will keep for 2 days, covered and refrigerated.

Heat 1 tablespoon of oil in large pan over medium heat. Add the onions, garlic, basil, salt and pepper. Saute’ until the onions are tender, about 10 min. Add the carrots, zucchini, and broccoli and saute’ until the carrots are crisp-tender, about 12 min.
Let cool completely. Mix the vegetable mixture into the tofu ricotta cheese

Cook the noodles as directed.  Drain and rinse the noodles, then toss with 1 tablespoon of remaining oil to prevent from sticking.

Coat a 13 x 9 x 2” baking dish with the remaining  1 ½ teaspoons oil. Spread 1 cup of the tomato sauce on the bottom of the dish. Spread about ½ cup of the vegetable mixture over each lasagna sheet, leaving about ½” of each end uncovered. Roll up each sheet tightly and place it seam-side-down in the baking dish. Pour the remaining 2 cups of tomato sauce over the lasagna rolls.

Cover with aluminum foil. Bake until the sauce bubbles, about 55 minutes. Remove foil and continue baking for 15 minutes

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