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Lasagna Rolls with Tofu Ricotta and Fresh Tomato Sauce

This is a fun way to serve lasagna: Instead of the traditional layering, you top the individual noodles with a vegan ricotta cheese and vegetable mixture and roll it up. The tofu ricotta cheese is a blend of tofu, miso, and tahini, which creates a creamy consistency that easily spreads. The tomato sauce takes no more than 10 minutes to make; if there is any left over, use it the next day over rice or noodles. Serves 6 (makes 12 rolls) 2ยฝ tablespoons olive oil 2 onions, thinly sliced 6 cloves garlic, minced 2 tablespoons chopped fresh basil 1 teaspoon fine sea salt ยฝ teaspoon freshly ground black pepper 3 medium carrots, peeled and cut into ยผ-inch pieces 2 zucchini, cut into ยผ-inch pieces 1 head broccoli, stems removed and florets finely chopped 2 cups Tofu Ricotta Cheese (recipe follows) 12 eggless lasagna noodles 3 cups Everyday Tomato Sauce (recipe follows) Preheat the oven to 350ยฐF. Heat 1 tablespoon of the oil in a large, heavy frying pan over medium-high heat. Add the onions, garlic, basil, salt, and pepper. Sautรฉ until the onions are tender, about 10 minutes. Add the carrots, zucchini, and broccoli and sautรฉ until the carrots are crisp-tender, about 12 minutes. Let cool completely. Mix the vegetable mixture into the tofu ricotta cheese. Cook the noodles in a large pot of boiling salted water, stirring often, until tender, about 10 minutes. Drain and rinse the noodles, then toss them with 1 tablespoon of the remaining oil to prevent the noodles from sticking together. Coat a 13 by 9 by 2-inch baking dish with the remaining 1ยฝ teaspoons oil. Spread 1 cup of the tomato sauce on the bottom of the dish. Using a spatula, spread about ยฝ cup of the vegetable mixture over each lasagna sheet, leaving about ยฝ inch of each end uncovered. Roll up each sheet tightly and place it seam-side-down in the baking dish. Pour the remaining 2 cups tomato sauce over the lasagna rolls. Cover the dish with aluminum foil. Bake until the sauce bubbles, about 55 minutes. Remove the foil and continue baking for 15 minutes. *** Tofu Ricotta Cheese When blended, the tofu gives this vegan cheese a creamy consistency that resembles ricotta. This recipe is borrowed from my first book, The Real Food Daily Cookbookโ€”when you have a good recipe, why change it? Makes about 3 cups (14-ounce) container waterpacked firm tofu, drained and cut into quarters ยฒโ„3 cup yellow miso ยฒโ„3 cup water ยฝ cup tahini ยผ cup olive oil 5 large garlic cloves 1ยฝ teaspoons dried basil 1ยฝ teaspoons dried oregano ยพ teaspoon sea salt Blend all the ingredients in a food processor until smooth. The cheese will keep for 2 days, covered and refrigerated. *** Everyday Tomato Sauce This is a perfect, simple tomato sauce. The key is to use canned crushed tomatoes, easily found in a grocery or natural foods store. Eden and Glen Muir are my favorite brands because they are organic. Makes about 4 cups ยผ cup extra-virgin olive oil 4 shallots, thinly sliced 3 cloves garlic, minced ยฝ teaspoon fine sea salt 1 (28-ounce) can crushed tomatoes 1 cup water 2 tablespoons chopped fresh basil 1 teaspoon chopped fresh oregano Heat the olive oil in a heavy saucepan over medium-high heat. Add the shallots, garlic, and salt and sautรฉ until fragrant, about 20 seconds. Stir in the tomatoes and the 1 cup water. Bring to a gentle simmer, then decrease the heat to low and simmer gently, stirring occasionally, for 20 minutes, to allow the flavors to blend. Stir in the basil and oregano. Remove from the heat.
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I really love this entire recipe, but that tomato sauce sounds so simple and yummy.
The tofu ricotta sounds really yummy. I can always do with some extra protein :)
I usually only eat lasagna with plain tomato sauce because I don't like ground beef. Tofu sounds like a wonderful replacement.
My aunt makes these whenever I come to her house and I can't get enough. The ricotta sounds awesome!
@sophiamor Yes it sounds amazing! And it's a lot simpler to make than I thought!
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Healthy Lifestyle as a Path to Self-Improvement
โ€œWhat is a healthy lifestyle?โ€ Our grandmothers would have asked twenty years ago. Now this concept is gaining more and more popularity. The basics of a healthy lifestyle are a minimum of bad habits with a maximum of useful ones that contribute to improving the quality of life of people. If before the main elements of a stylish young man or girl were an active club life, indispensable cigarettes and a glass of alcoholic cocktail, now social networks are full of images of beautiful and toned bodies in training rooms. A photo of a plate with chicken breast and vegetable salad will gain much more โ€œlikesโ€ than pictures of a pan with fried potatoes on a beer bottle background. Healthy lifestyle comes quickly and inevitably: shelves with organic products, farm meat and vegetables are already beginning to appear on shelves in stores, sports halls are opening. 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Recipe by Kitchen Nostalgia Chocolate Peanut Butter Cup Lasagna But come on guys, let's be real: this is the dessert lasagna you've been waiting for. Layers of creamy and chocolatey deliciousness topped with mini Reese's cups? Game over. Recipe by Marty's Musings Chocolate Candy Lasagna This take on chocolate lasagna tops it off with yummy and colorful crushed M&Ms! And then you have your choice between caramel and hot fudge drizzle toppings. But I say, Vinglers... why not both? Recipe by Princess Pinky Girl (yes, that is her real name) Chocolate Lasagna 2.0 And finally, we've got one last spin on chocolate lasagna from Center Cut Cook. It features a thick Oreo crust, a sweet whipped cream cheese filling, chocolate pudding, and lots of tiny chocolate chips. I think the width of the crust layer and the crunchiness of the mini-chips set it apart from other versions! Recipe by Center Cut Cook Which one of these crazy creations are you trying first? 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