Vegan Summer Vegetable Lasagna Rolls

You’d never guess these Vegan Summer Vegetable Lasagna Rolls were vegan! Even BETTER than the original with a creamy and delicious dairy-free ricotta. Carnivore-friendly!

My name is Hummusapien and I like hummus more than freshly washed sheets and salted dark chocolate and mini weiner dogs and 90’s jams COMBINED.

Just kidding. That would be like, impossible. I mean hummus versus salted almond dark chocolate? Impossible in every sense of the word.

But in all seriousness, this blog is called Hummusapien for a reason.

I like hummus a weird amount.

I eat it on and in all the things.


PREP TIME: 20 mins
COOK TIME: 35 mins
TOTAL TIME: 55 mins

  • 9 whole grain lasagna noodles
  • 32 oz pasta sauce
  • 1 medium zucchini, grated + water squeezed out
  • 1 yellow summer squash, grated + water squeezed out
  • 1¼ tsp salt, divided
  • Freshly ground pepper
  • 16oz extra firm tofu, drained and pressed
  • ¾ cup roasted garlic hummus
  • 12 oz frozen spinach, thawed + water squeezed out
  • 1 tsp garlic powder
  • 5 tbsp nutritional yeast
  • ½ cup fresh chopped basil, loosely packed (optional)

  • Preheat oven to 350F.
  • Cook lasagna noodles according to package directions. Drain and set aside.
  • Ladle about 1 cup sauce in the bottom of a 9x13 baking dish.
  • In a medium skillet coated with cooking spray or olive oil, sautee zucchini and summer squash over medium heat for five minutes. Season with ½ tsp salt and a few grinds of pepper. Set aside.

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