Eggplant Lasagna Roll-Ups

So good. The fresh basil in the store didn’t look great so I used Trader Joe’s vegan pesto (maybe 1/3 cup?) in the filling, and omitted the olive oil. It gave the filling great flavor! The presentation is so pretty, but it’s not a complicated or time consuming recipe. I’ll be making it again. Thanks!

Made this recipe without using oil 😂. It’s a great way to have tofu… loved it. Thanks for sharing!! 😉

OMG I don’t usually leave reviews but this was SO good I just had to! When I made the ricotta, I tasted it right after blending and was a bit unsure if I liked the flavor or texture. I was so wrong though because once I baked it, it was amazing! It tastes just how I remember real ricotta tasting and the texture is spot on. My non-vegan husband loved it as well. A real winner of a recipe. Thank you!

This was like lasagna…really didn’t miss the ricotta at all!
It was a little time consuming… and I think the oregano is off because that’s all I tasted. I would do 1 tsp dried instead of the 1 TBSP dried in recipe. I would also increase salt to 1tsp in the tofu mix.
Otherwise it was a great use for eggplant! Enjoyed it

I made the roll ups for dinner tonight – absolutely delicious. I can’t wait till I am able to invite friends over for dinner again so that I can make it for them. Thank you for this outstanding recipe.

I just made this and WOW so impressed! The tofu filling tastes so much like ricotta! My husband loved it too. I used real parm instead of vegan parm and put a little fresh mozzarella on top as well. I’ll be making this again for sure.

Such a delicious meal! The tofu ricotta was so rich and flavorful; it was hard to believe it wasn’t made of dairy and eggs!
Everything was super easy to throw together. I really appreciated how simple the recipe was! I added some vegan mozzarella on top and baked for 20 minutes. It was a great dinner, thanks Minimalist!

We totally loved this recipe. We have been quite surprised by the tofu “ricotta”, so delicious! The eggplant turned out a little “al dente”, so next time we try to leave it a little longer in the oven or try with thinner slices. We’ll definitely make this again soon.

I tried silken tofu (no choice- everything else was sold out) and it ended up more of a sauce. I used that for another recipe, and tried again using extra-firm and it was perfect. Super yummy recipe!

I cannot believe how delicious this recipe is. I’ve been vegetarian for three years but don’t tolerate dairy well so I thought i’d give this a go. Usually when I find people say X tastes just as good as the real thing (ricotta) I am sceptical but this is actually the bomb, so tasty and simple. Thrilled to have found this

I cooked this last weekend and… OMG! Deliciuos! I can’t eat cheese because my intolerance and this was a game changer… I want to prepre everything with this filling paste hahahahha. Seriously, this was beyond delicious. Thanks for sharing

I only had one tofu block, so I blended a cup and a half of soaked cashews into it. So yum!

I was really impressed with the tofu ricotta! I’m not vegan but this was great to try to reduce our dairy intake. Delicious healthy dinner!

I skipped the salt soaking at the beginning, my husband has Meinere disease and is on very low sodium lifestyle. Instead I sliced drizzled with olive oil and sprinkled Italian seasoning on them before baking. Cooked about 10 minutes then proceed with rest of recipe leaving salt out of the tofu mixture also but added about 1 teaspoon of Lemon Mrs. Dash instead of salt. Used premade no salt pasta sauce from Aldis. Or guests loved it and was seasoned so well they didn’t miss the salt. Thank you!

Absolutely the bomb! According to my partner, “one of the best dinners I’ve ever made”. I agree!

We halved the recipe and used one small eggplant. We followed the recipe except for one small detail. Prior to placing the filling on the eggplant, we layed a couple spinach leaves down. What an amazing recipe!! It’s not only easy and beautiful, it tastes wonderful! Thank you for this!

This was so excellent! This was my first tofu recipe I’ve ever tried and I’m so happy on how well it turned out!

I just made this and it was a hit! The only issues I had was the slicing of the eggplant and then getting them off the cookie sheet. I will need to look for eggplants that are more straight and I will use parchment paper when I bake them. I don’t think I’ll go back to lasagna noodles ever again!!

Having never made or eaten any tofu ricotta, i was a little skeptical of this recipe, but I tried it anyway and was very pleasantly surprised! Its very tasty and I am 100% Italian! I only had super firm tofu from Trader Joe’s and the ricotta was a little crumbly, and I did use less lemon juice, but I could tell that with the right tofu this would be excellent. I did add a sprinkle of italian breadcrumbs on top before baking. My only criticism would be that my eggplant was not fully cooked. I had no problem rolling the slices, but they didn’t finish cooking in the last baking, like I thought they would. I will definitely make this again..

I made this last night. It was really tasty. The vegan ricotta has a lot of lemon juice, but it tastes good. I will definitely make it again!

I do not boil the noodles beforehand but make the sauce slightly more watery and bake covered. They cook marvelously!

This was AMAZING! I used half the amount of lemon juice for the vegan ricotta and it was so delicious. My boyfriend was super impressed and wants to have it more often! We love your recipes!!!

I followed this recipe exactly….and it was AMAZING! Fulfillled my lasagna craving completely, and the best part was that my meat-loving husband and picky 6 year old loved it too! I’m making another batch tomorrow! Thanks so much for this super yummy goodness ❤️❤️❤️

I made this recipe tonight and it was delish! My boyfriend who is a meat eater really enjoyed it as well and it was easy to make!

Thanks again!

Laura

I made this for Christmas and made the tofu filling just now. Loved it! The tofu filling tastes exactly like ricotta. Having grown up in an Italian house and making lasagna, never would I thought I could find an equivalent to ricotta, but I’ve found it! It’s amazing! Thank you, again!

The tofu ricotta was insane. I served this with lentils and spinach, also in a healthy amount of tomato sauce. For me the eggplants didn’t add too much (I might have prepared them incorrectly), so next time (tonight) I’m going to stick with lentils and spinach in tomato sauce then serve with the ricotta and vegan parm. Excited to try those with other dishes as well!

In a word…DELICIOUS! Savored every mouthful. My eggplant was too short for roll ups so I layered it with the ricotta. My tofu-hating husband liked it too. Will definitely be making this again. It’s a keeper!

I have now made this recipe probably five or six times and it gets easier and faster every time. Someone commented that you can’t make this a weeknight dinner if you’ve got kids and a job. Well, it’s Wednesday night and I have twin toddlers and a full-time job, and kids, hubs and I are all fed and there’s leftovers for lunches tomorrow. This recipe works really well exactly AS IS and I find that it helps to do it in steps. And the recent gift of a mandoline creates perfect eggplant “noodles.” My husband is not vegan but does love eggplant and never stops raving about this dish whenever I make it. The littles loved the filling but are still getting used to the eggplant texture. I give it another few months before they’re in love with it too. Thanks for such hearty, flavorful vegan recipes!!

The tofu ricotta alone is something I want to have on hand all the time, would be great as a veggie dip or a sandwich spread. The only thing I changed was sautéing up some yellow squash and throwing that into the ricotta for extra fiber and creaminess. I definitely made too much and froze half of the baked rolls. I’ll let you know how it turns out, although I’m sure that thawed and microwaves, it will taste delicious with all the flavors.

This also took me about 2 hours from start to finish (including all the dishes) so it’s not super week night friendly but I like having a cooking project if I get home from work early and I can save it for the next couple lunches.

Perfect! Couldn’t get enough of it! Time consuming, but worth it. A real feast for your taste buds! Will make again, especially when I want to impress someone!

Oh my goodness!!! These are amazing!!!!! You’ve done it yet again! You are always my go to for new recipes!

I loved this recipe. Having never really used eggplant before… and with limited knowledge on how to make tofu taste good… this was a really easy recipe to make. It is SO tasty… I was shocked by how similar the texture and taste of the tofu was to ricotta. Will definitely be making this again!

I made this tonight. Ok my variation of it and it was pretty dope. Veggie lasagna with tofu ricotta. Eggplant zucchini bell pepper onion carrot and spinach. I also had some nut based pesto dip and spagetti sauce added. Delicious. Not bad for my first lasagna ever. Made and 8×8 dish and a 8inch round baking dish. Way more food then the bf and I could eat. So I shared a pan with my sister and her family. And also gave a serving to a girlfriend. And I still have leftovers. Btw that tofu ricotta is bomb! The bf doesn’t know it was tofu! Added fresh basil and fresh oregano and Italian seasoning. Definetly a recipe to make again! I love your recipes! Even though I never quite follow them exactly, they are great even with substitutes and variations. Thanks for the great vegetarian/vegan recipes. I just purchased your book and can’t wait to make more yummy food.

I made this last night and it was so delicious!!! I had to start over on the eggplant noodles because mine burnt in the oven during the first part of the process. I also used your Moroccan lentils recipe for the sauce! My husband ate it too and he’s normally a complainer with my vegan food. But he liked it!

I made this eggplant dish for a family Christmas dish and got so many compliments! Love all of your recipes! Thank you!

So delicious but um, “weeknight dinner?” Not if you’ve got kids or a job sister!

I am a non-vegan cheese lover, and I found this recipe when a few co-workers suggested we do a vegan detox for a few days around the holidays. THIS RECIPE IS SO GOOD and SO filling! I struggled with cutting the eggplant, so I ended up just layering it like a lasagna/casserole and then baking it. My boyfriend had no idea he was eating tofu and raved about how “it’s so good and cheesy.” Thank you for the recipe!!