These vegan lasagna rolls are a great option for a delicious and nutritious meal! Made with eggplant and zucchini filled with quinoa and a super tasty tofu ricotta! They are very simple to make, packed with flavor, low in fat and gluten-free!
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Make the sauce: In a medium sauce pan, heat olive oil over medium heat. Add the diced onion, minced garlic and a pinch of salt. Cook until soft, about 5 minutes. Add the bell peppers and cook an additional 2-3 minutes. Add the oregano and pepper flakes. Add the tomato paste and stir to combine. Add the tomato cans, bring to a simmer and cook while you prepare the rest of the lasagna.
Preheat the oven to 400 degrees F.
Lay the eggplant and zucchini slices on a baking sheet and cook for 5-6 minutes until soft. Be careful not to burn, you want them to be soft enough to roll but not crispy. Remove the vegetables and reduce the heat to 350 degrees F.
Make the ricotta: In a food processor, combine the ingredients for the tofu ricotta. Pulse a few times until the mixture comes together. You want it to be combined but not pureed.
Spread 1 cup of tomato sauce on the bottom on a 9×13 inch pan.
Spread the ricotta onto the vegetable slices. Top with a pinch of cheese, if using, and quinoa. Roll up from the wide end and place in the pan.
Continue to roll up the rest of the vegetables. Cover with the remaining spaghetti sauce.
If you want it extra cheesy, top with the remaining cheese.
Bake for 30 minutes.
By VeggieSouls
