Vegan Lasagna Rolls

Tofu, veggies, and - wait for it - HUMMUS combine to make a vegan 'ricotta' filling for these healthy, easy lasagna rolls. The perfect summertime dinner!

Those who know me well are aware that, despite the fact that I speak French and love traveling, I have never been to Europe.

Yes, friends, somehow my travels have taken me all over South America, Mexico, Canada, and the Caribbean, but never across the pond to the mountains of Germany, or the clubs of Barcelona, or the islands of Greece. And trust me, I am trying to change that!

On the eve of my first day at Accenture back in March, I was tipsy off margs at my friend Candice's place, playing with her baby corgi and watching Titanic (#neverletgo), when Candice dropped a bomb on me.

C - Hey, do you want to go to Italy with my family for Thanksgiving?

Well, Candice, does a bear shit in the woods?! Of COURSE I want to go to Italy with your family! So, faster than Leo DiCaprio could steal Kate Winslet's heart, I was booking a flight to Venice.

In the ensuing months, I have realized that this was probably the worst purchase I could have ever made because after I go to Italy any Italian food I have in the US will never hold a candle to what I get there. On the flip side, though, I'm tryna find me a hot Italian lover that I can move in with so maybe I won't ever have to leave? A girl can dream.

As such, I'm trying to fit as much Italian food in as possible before then! So far we've covered tiramisu, panzanella, and now I'm making vegan lasagna rolls that will knock your socks right off. Because, VEGAN lasagna? That's packed with veggies, protein, and flavor? Poppycock!

It's real, friends. It's just as real as my deep, undying love for Leo DiCaprio. Stop fucking around with models, Leo, I'm right here waiting.

Vegan Lasagna Rolls

To make 8 rolls, you will need:
- 8 lasagna noodles, cooked according to package directions
- 16 oz extra-firm tofu, pressed
- 3/4 cup garlic hummus
- 2 zucchini, grated
- 1 package frozen spinach, thawed and drained
- 24 oz tomato sauce
- 1/4 cup basil, chopped
- Salt, pepper, and garlic to taste

First, preheat your oven to 350F. Drain your tofu and press it according to the directions in that post I linked to above ^^.

In the bottom of a 9x13" pan (or two smaller pans, if you lost yours in a party incident like I did), add about a cup of tomato sauce. Spread to cover the entire bottom, then set pans aside.

Grate your zucchini, then add to a saucepan and cook over medium heat until soft, about 5 minutes.

In a medium bowl, crumble your pressed tofu into small pieces. Add your spinach, hummus, zucchini, and basil, and combine well. Add salt, pepper, and garlic powder to taste.

Lay your lasagna strips out on a foil-lined baking sheet, then add filling to each one. Roll up tightly, then nestle seam-side down in your pan.

Repeat until all rolls are made, top with the remaining sauce, then cover your pan(s) in foil and bake for 35 minutes.

Remove, and presto! Lasagna rolls for days! Bring these into the office and trust me, you will be the envy of ALL your coworkers. Now, who wouldn't want that?!