Best Vegetarian Alternative
Lea Michele and Mom Edith Sarfati's Vegetable Lasagne Roll-Ups
2 tbsp olive oil
1 large bunch broccoli, stems removed, finely chopped
1 16 oz. bag baby carrots, chopped
1 16 oz. box lasagne noodles
1 32 oz. container ricotta cheese (for vegan option, use 24 oz. extra-firm tofu)
1 tsp garlic powder
1 tsp oregano
1 tsp basil
Salt to taste
¼ cup Parmesan cheese (for vegan option use ground sesame seeds)
2 cups shredded mozzarella cheese (for vegan option use sliced mozzarella-style rice cheese)
2 24 oz. jars tomato sauce (reserve half for final topping)
1 Preheat oven to 350°F. 2 In large skillet, heat olive oil and sauté chopped broccoli and carrots until tender, about 7 minutes. 3 Place in large bowl and refrigerate until cool. 4 Cook noodles, drain, and lay flat until cool. 5 Mix ricotta with garlic powder, oregano, basil, and salt to taste. 6 Add ricotta mixture, Parmesan, and mozzarella to bowl of broccoli and carrots; mix well with spoon. 7 Using a spatula, spread ½ cup filling onto length of each lasagna noodle, leaving ½ inch at each end so roll-ups don't overflow; roll each one tightly. 8 Spread half of tomato sauce on bottom of deep baking pan; place roll-ups seam side down. 9 Cook in oven for 45 minutes. 10 Remove and top with remaining tomato sauce; cook for 15 more minutes. Serves 6-8.
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