I don’t know many families that don’t have a lasagna recipe of some sort in their menu rotation. It’s one of those comfort meals that brings everyone together. It pleases adults and kids alike. You might think that eating a plant based diet doesn’t leave room for such cuisine. Lucky for you, it does! I changed up the classic just a bit here by rolling up the filling in each individual noodle. These Spinach Artichoke Lasagna Rollups are sure to hit the spot!
Spinach Artichoke Lasagna Rollups [Vegan]
- about 14-15 lasagna noodles (I fit 14 in my 9×13 pan)
White “Alfredo” Sauce:
- ½ package of firm tofu, drained
- 1 cup unsweetened soy or almond milk (I used soy)
- 1 garlic clove, minced
- 1 tbsp mirin or rice vinegar
- 1 tbsp onion powder
- 1 tbsp arrowroot powder or cornstarch
- 1 tsp salt (or to taste)
- ½ tsp pepper (or to taste)
- Pinch of nutmeg (about 1/16 tsp)
Spinach Artichoke Filling:
- 1 package frozen spinach, thawed, drained and water pressed out
- 1 14oz can or jar of artichoke hearts, drained and chopped
- ½ package firm tofu, drained and crumbled
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup White “Alfredo” Sauce
- 1 28oz can crushed tomatoes
- ½ sweet onion, diced
- 1 clove garlic, minced
- 1 tbsp dried basil
- salt and pepper to taste (I sprinkle it all over the top of my sauce…not sure how much that is).
- Preheat oven 350 degrees F.
- Bring large pot of water to a boil for the noodles.
- While the water comes up to a boil, start your marinara sauce: Saute the onion and garlic in 1 tsp extra virgin olive oil until softened. Add the tomatoes, salt, pepper and basil. Let simmer.
- If your pot of water is now boiling, cook the lasagna noodles according to package al dente directions. Remove it from water immediately after it hits the al dente stage. You want them flexible enough to roll, but if they’re too soft they will fall apart. They will also continue cooking in the oven later.
- Meanwhile, while noodles are cooking, prepare the White Alfredo Sauce. Place all ingredients into a high speed blender and puree until smooth. Set aside.
- In a large bowl, mix together all of the filling ingredients.
- Pour about ¼ cup of the marinara sauce in the bottom of 9×13 pan.
- When noodles are done, lay them out flat on a cutting board or work surface. Place the filling all along the length of the noodle leaving an inch or two at the end…should be about 2 tbsp, maybe 3 of filling each.
- Gently roll up each noodle. Be careful not to press down or roll to tightly (if you do the filling will squish out).
- Place each rollup in the pan. Cover them with the remaining marinara (though you may not use it all).
- Bake for about 30 minutes until heated through.
I almost always press firm tofu, but in this case I don't think you need to. However, feel free to do so if you like. I don't believe it will change the result.