Roll-Up Lasagna

Sometimes you want the deliciousness of a lasagna, but not all of the carbs and definitely not the food coma. These roll-ups provide the same burst of herb-y creaminess, just rolled up in zucchini and eggplant slices instead of layers of dough. Serve these in a pool of your favorite marinara sauce and bon apétit!

ROLL-UP LASAGNA [VEGAN]

INGREDIENTS

• 1 12-ounce firm block of tofu, pressed for at least 1 hour
• 1 small eggplant
• 1 medium zucchini

FOR THE FILLING:

• 3 lemons, juiced
• 4 garlic cloves, minced
• 1/4 cup nutritional yeast
• 1 handful of fresh basil
• 1 handful of fresh parsley
• 1 teaspoon of dried oregano
• Red pepper flakes
• 4 tablespoons olive oil
• Salt
• Pepper

PREPARATION

1. Preheat your oven to 350° F and line your baking sheet with a baking liner.
2. Using a mandoline, slice your eggplant and zucchini on the 1/8-inch setting. Set those aside.
3. Add your filling ingredients to a blender and blend until creamy. You may need to use the plunger to push the ingredients down. You also may need to scrape the sides down. If you need it creamier, add a tablespoon of water. The consistency should be like a whipped hummus, light and airy, but spreadable. Taste and adjust the salt and pepper. Add red pepper flakes for extra heat.
4. Lay your eggplant or zucchini on your baking sheet. Sprinkle with a bit of salt, spread the creamy mixture on the vegetables and then roll up.
5. Feel free to add extra parsley and chopped basil before rolling. Add about a 1/4-inch or so of the marinara sauce into the baking dish. Place your roll-ups into the sauce.
6. Bake the roll-ups at 350° F for about 35 minutes, or until bubbly and hot. To plate, place some sauce on the bottom of a plate and then add some rolls on top. Sprinkle with fresh pepper and red pepper flakes. Serve immediately.

http://www.onegreenplanet.org/vegan-recipe/roll-up-lasagna/