Lasagna Roll Ups

Use organic ingredients whenever possible.

  • Author:
  • Yield: Makes 18 / Serves 6 1x


3 medium eggplants, sliced into 18 1/4 inch slices lengthwise.

3 medium lemons, juiced

18 oz. extra firm tofu, drained, pressed dry

5 Tbsp nutritional yeast

3/4 cup fresh basil, finely chopped

1 1/2 Tbsp oregano, dried

5 Tbsp extra virgin olive oil

3/4 tsp salt

3/4 tsp pepper

1/3 cup vegan parmesan cheese plus extra for serving

3 cups Dr. Nandi’s Hearty Tomato Sauce 

Fresh basil to top roll ups


  • Preheat oven to 425 F.
  • In a colander, add eggplant slices and salt.
  • Set aside for 12-15 minutes to remove excess water and bitterness.
  • Rinse eggplant well and dry completely with paper towel. Press them down with a sheet to remove all water.
  • On baking sheets arrange eggplant slices in even layer.
  • Bake for 12-15 minutes.
  • Set aside.
  • Reduce heat to 375 F.
  • Add tofu, lemon juice, nutritional yeast, fresh basil, oregano, salt, pepper and extra virgin olive oil to food processor and pulse to combine well.
  • Scrape down sides if needed.
  • Some texture is desired.
  • Taste and adjust as needed.
  • In a baking dish, add 1/2 of tomato sauce and save the rest.
  • Set aside.
  • Remove eggplant from oven.
  • Scoop a generous amount of filling onto each eggplant slice.
  • Roll up.
  • Place seam side down in sauce lined baking dish.
  • Continue until all filling and eggplant is done.
  • Pour more sauce down center of rolls to bring in more flavor.
  • Place back in oven.
  • Cook for 17-25 minutes.
  • Sauce should bubble and tops of rolls brown slightly.
  • Serve warm with vegan parmesan cheese and fresh basil leaves.
Lasagna Roll Ups