Broccoli Lasagna Rolls Recipe

Name: Broccoli Lasagna Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 broccoli floret, cut into 20 florets; 25 ounces tomato sauce; 1 (28 ounce) can plum tomatoes; 1 (14 1/2 ounce) can Italian stewed tomatoes; 1 (6 ounce) can tomato paste; 6 ounces Burgundy wine; 4 fresh basil leaves or 1 teaspoon dried basil leaves; 1/2 garlic (fresh or powder); 2 bay leaves; 1 (8 ounce) package lasagna noodles; 3 3/4 cups firm tofu, drained; 1/3 cup scallion; 4 garlic cloves, minced; 10 ounces chopped broccoli; 1/2 cup nutritional yeast; 1 teaspoon thyme; 1 tablespoon Braggs liquid aminos; fresh basil (for garnish)

Servings: persons

3/4 broccoli floret, cut into 20 florets
25 ounces tomato sauce
1 (28 ounce) can plum tomatoes
1 (14 1/2 ounce) can Italian stewed tomatoes
1 (6 ounce) can tomato paste
6 ounces Burgundy wine
4 fresh basil leaves or 1 teaspoon dried basil leaves
1/2 garlic (fresh or powder)
2 bay leaves
1 (8 ounce) package lasagna noodles
3 3/4 cups firm tofu, drained
1/3 cup scallion
4 garlic cloves, minced
10 ounces chopped broccoli
1/2 cup nutritional yeast
1 teaspoon thyme
1 tablespoon Braggs liquid aminos
fresh basil (for garnish)

1
Preheat oven to 350u00b0F.
2
Blanch broccoli florets for 30 seconds in boiling water, then place broccoli in ice water to stop cooking process; set aside.
3
Stir tomato ingredients together in saucepan over med-low heat.
4
Add wine and stir.
5
Add spices and simmer.
6
Cook noodles and rinse in cool water.
7
Place tofu in a mixing bowl and mash with hands, potato masher or whisk.
8
Add all remaining ingredients except basil for garnish and stir, creating a ricotta-like mixture.
9
Drain noodle and cover a 9x13 pan with tomato sauce mixture.
10
Do not forget to remove the bay leaves.
11
Place a noodle on a flat surface (ex. cutting board) and put filling along the center of the noodle, then roll the noodle up and place fold down in the cooking pan.
12
Take two of the broccoli florets and tuck into both open ends of the noodle.
13
Arrange the filled noodles 2 by 5 in the cooking pan, with the florets facing outward.
14
Top with the remaining sauce and a basil leaf.
15
Cover with foil and bake 30 minutes.
16
Remove the foil and bake another 15 minutes.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 broccoli floret, cut into 20 florets, 25 ounces tomato sauce, 1 (28 ounce) can plum tomatoes, 1 (14 1/2 ounce) can Italian stewed tomatoes, and more.

Yes, Broccoli Lasagna Rolls falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli Lasagna Rolls

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