Summer Lasagne Rolls

Ingredients:

• 9 lasagne sheets – if you can find the ones with a frilled edge these rolls will look even better (sometimes called lasagne noodles)
• 100ml pasta sauce
• 1 medium courgette, grated with the water squeezed out
• 1 yellow summer squash, grated + water squeezed out
• 1 1/4 tsp salt, divided
• Freshly ground pepper
• 450g extra firm tofu, drained and pressed
• 125 ml Unsweetened Mighty M.lk
• 3/4 cup roasted garlic hummus
• 150 grams frozen spinach, thawed + water squeezed out
• 1 tsp garlic powder
• 5 tbsp nutritional yeast
• 1/2 cup freshly chopped basil

 

Recipe:

1. Preheat oven to 180℃. Cook lasagne sheets according to package directions. Drain and set aside.
2. Ladle about 1 cup of pasta sauce in the bottom of a 9×13 baking dish.
3. In a medium skillet coated with olive oil, sauté courgette and summer squash over medium heat for five minutes. Season with 1/2 tsp salt and a few grinds of pepper. Set aside.
4. Place tofu in a medium bowl. Using your fingers, crumble into small pieces. Add hummus, spinach, garlic powder, nutritional yeast, Mighty Unsweetened M.lk, 3/4 tsp salt, basil, and cooked courgette and squash. Use your fingers to mix everything together.
5. Lay cooked lasagne sheets on a baking sheet or parchment paper. Place 1/3 cup of tofu and hummus mixture on each lasagne sheet and spread until evenly covered. Roll carefully and place seam side down in the prepared baking dish. Repeat with the remaining noodles.
6. Ladle remaining pasta sauce over the lasagne rolls. Cover dish with foil and bake for 35 minutes.
7. Chow down on banging vegan lasagne rolls.