Recipes ofSarah Bibeau


Core Fitness and Nutrition - Bringing health and wellness through nutrition and movement!


Eggplant Lasagna Roll ups

Monday, December 09, 2019
Total time
1 hour and 15 minutes
Preparation time
30 minutes

EASY, 10-ingredient vegan lasagna roll ups made with a flavorful, protein-rich tofu filling rolled up into roasted eggplant slices! Healthy, rich in whole foods, and so satisfying.

or2 units, peeled (yield from 1-1/4 lb) of eggplant, raw (916 g)
or2 units (2-1/8" dia) of lemons, raw, without peel (116 g)
or500 grams of MORI-NU, Tofu, silken, extra firm
or3 tsps of leavening agents, yeast, baker's, active dry (12 g)
or1/2 whole cup of leaves of basil, fresh (12 g)
or1 tsp, leaves of spices, oregano, dried (1 g)
or3 tablespoons of oil, olive, salad or cooking (41 g)
or5 servings (1/2 cup) of sauce, pasta, spaghetti/marinara, ready-to-serve (660 g)
Instructions Preheat oven to 425 degrees F (218 C). Salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. (If using lasagna noodles, boil, drain and set aside.) Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture. Arrange slices on 1-2 baking sheets in an even layer and bake oven for 13-15 minutes. Set aside and reduce heat to 375 degrees F (190 C). While eggplant is baking, add all tofu filling ingredients to a food process or blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness. Pour about 1/2-1/3 of the marinara sauce into an 8x8 baking dish (or similar sized dish) and reserve rest of sauce for topping / serving. Set aside. Scoop generous amounts (about 3 Tbsp) of ricotta filling onto each eggplant slice or lasagna noodle and roll up. Place seam side down in the sauce-lined baking dish. Continue until all filling and noodles or eggplant strips are used up. Pour more sauce down the center of the rolls for extra flavor (see photo). Bake for 15-23 minutes, or until sauce is bubbly and warm and the top of the rolls are very slightly browned. Serve immediately with additional vegan parmesan cheese and fresh basil. Leftovers keep for a couple of days, though best when fresh. Notes *Eggplant cutting tip: Slice off the bottom and top of eggplant and sit it upright. Then use a sharp knife to make thin slices, about 1/4 inch thick. Alternatively, use a mandolin. *2 lemons make ~1/3 cup juice.
Nutritional information
Per 100 gPer portion (188 g)% DRI
Energy56 kcal106 kcal5 %
Fat3 g5 g8 %
Fatty acids, total saturated0 g1 g4 %
Cholesterol1 mg1 mg0 %
Sodium143 mg269 mg11 %
Carbohydrate6 g11 g4 %
Sugars3 g6 gremove
Fiber2 g4 g16 %
Protein3 g5 gremove