Vegan lasagna rolls

These lasagna rolls are so tasty and fun, they're the perfect family dinner food!

Ingredients (makes about 12 lasagna rolls)

- 12 lasagna noodles

- 1 package 500g (organic) extra firm tofu, rinsed and patted dry

- 1 large onion, minced

- 4 garlic cloves, minced

- 1 red (or other color) pepper, diced

- 800 ml can Italian peeled tomatoes, coarsely chopped and their juice retained

- 150 ml tomato paste

- 1 Tablespoon garlic powder

- 1 Tablespoon onion powder

- 1 Tablespoon oregano

- 1 teaspoon basil

- 3 Tablespoons Tamari

- sea salt and freshly ground black pepper, to taste

- 3 Tablespoons extra virgin olive oil

- 2 cups marinara sauce

- a few parsley sprigs, coarsely chopped

Heat the olive oil and sauté the onions with the garlic and pepper for about 5 minutes or until onions become translucent. Crumble in the tofu and cook, stirring often and breaking the tofu into smaller pieces using a wooden spoon. Continue cooking for a few minutes, until the peppers have softened. In a small bowl, combine garlic powder, onion powder, oregano and basil with the Tamari then add it to the tofu mixture and stir to coat evenly. Add in the tomatoes with their juice and the tomato paste, season with salt and pepper, and allow to simmer for about 5 minutes or so, until the sauce comes together, and the tomatoes have somewhat cooked down. 

Meanwhile, boil the lasagna noodles according to the instructions on the packaging.

Prepare a large oven proof dish by lightly covering the bottom with a couple of spoons of marinara sauce.

Line a baking sheet with parchment paper to use as a non stick work surface. Lay two or three noodles at a time on the parchment paper and spread with the tofu sauce, then gently roll them up and place them, seam side down, in the oven proof dish. Top with remaining marinara sauce, making sure the entire noodle surface is covered so it would not dry in the oven. Bake at 375 F for 25 minutes, remove from the oven and sprinkle with the parsley. Enjoy!