Broccoli Lasagna Rolls Recipe

Name: Broccoli Lasagna Rolls
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: Serves 1 or more
Ingredients: Broccoli Floret; Tomato Sauce; Plum Tomatoes; Italian Stewed Tomatoes; Tomato Paste; Burgundy Wine; Fresh Basil Leaves; Garlic; 2 bay leaves; Lasagna Noodles; Firm Tofu; Scallion; Garlic Cloves; Broccoli; Nutritional Yeast; Thyme; Braggs Liquid Aminos; Fresh Basil

Impress your guests with these elegant Broccoli Lasagna Rolls! This recipe, inspired by Marie Oser's 'Soy of Cooking,' offers a healthy, low-fat, and completely vegan twist on classic lasagna. Each roll is a beautiful masterpiece, packed with flavor and showcasing vibrant broccoli florets. While it requires some prep time, the result is well worth the effort – a show-stopping dish that's both delicious and nutritious. Perfect for a special occasion or a satisfying weeknight meal!

Prep Time 45 mins

Cook Time 90 mins

Calories 240.2 kcal

Protein 28g

Rating 4.0 (4 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Broccoli Lasagna Rolls

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Broccoli Lasagna Rolls? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Broccoli Lasagna Rolls

Preheat oven to 350°F (175°C).
Blanch broccoli florets: Bring a large pot of salted water to a boil. Add broccoli and blanch for 30 seconds. Immediately transfer to an ice bath to stop cooking.
Drain broccoli and set aside.
In a large saucepan, heat olive oil over medium-low heat. Add onion and garlic; sauté until softened (about 5 minutes).
Stir in crushed tomatoes, tomato sauce, red wine, oregano, basil, salt, and pepper. Bring to a simmer.
Add bay leaves and simmer for 15 minutes, stirring occasionally.
Cook lasagna noodles according to package directions. Rinse under cold water and set aside.
In a large bowl, mash tofu using a potato masher or your hands until smooth.
Stir in nutritional yeast, walnuts, lemon juice, olive oil, garlic powder, onion powder, salt, and pepper.
Spread a thin layer of the tomato sauce in the bottom of a 9x13 inch baking dish. Remove bay leaves.
Lay a noodle flat. Spread a layer of the tofu mixture down the center. Roll up tightly and place seam-down in the prepared baking dish.
Tuck two broccoli florets into each end of the rolled noodle.
Arrange the filled noodles in the dish, 2 rows by 5 columns, with broccoli florets facing up.
Pour remaining tomato sauce over the lasagna rolls.
Garnish with fresh basil leaves.
Cover the baking dish with foil and bake for 30 minutes.
Remove foil and bake for another 15 minutes, or until the noodles are tender and the sauce is bubbly.