Mushroom Lasagna Roll-ups
In the mood for something comforting for dinner? Here's how to make the ultimate mushroom lasagna roll-ups! Just like a vegan lasagna, only more fun.
Ingredients
- 200 g tofu crumbled
- 300 g mushrooms chopped
- 2 Tbsp nutritional yeast
- 2 cloves garlic minced
- 3 Tbsp lemon juice
- 2-3 Tbsp olive oil
- 10 lasagna sheets egg-free / vegan
- salt to taste
- pepper to taste
Instructions
- Cook the lasagna sheets according to the package instructions, boiling them until al dente. Stir them with a spatula from time to time so they don't stick together.
- Drain and toss them with olive oil.
- In a food processor, combine the tofu, lemon juice, nutritional yeast and 1 garlic clove. Process until smooth.
- Sauté the remaining garlic and the mushrooms in olive oil for 3-4 minutes.
- In a bowl, add the tofu mixture and the mushrooms, then mix to combine.
- Season with salt and pepper.
- Spread a thin layer of the tofu mixture over each lasagna sheet and roll it up.
- Repeat for the rest of the sheets.
- Bake the rolls at 180 degrees C (350 degrees F) for 5-7 minutes.
- Serve with baby spinach and a drizzle of balsamic vinegar.
Notes
Press the tofu before blending so the filling holds together, and spread only a thin layer on each sheet to prevent splitting while rolling. Store leftovers in an airtight container in the fridge for up to 3 days.