- 2 medium eggplants sliced lengthwise or 12 lasagna noodles, boiled
- 2 medium lemons, juiced
- 1 12- ounce block extra-firm tofu
- 3 TBSP Nutritional Yeast
- 1/2 Cup Fresh Basil
- 1 TBSP Dried Oregano
- 2-4 TBSP Olive Oil
- 1 TSP Salt + Pepper
- 2-3 cups marinara
Preheat oven to 425 degrees
Salt eggplant slices on both sides and arrange in a colander in the sink
Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.
Arrange slices on 1-2 baking sheets in an even layer and bake oven for 13-15 minutes. Set aside and reduce heat to 375 degrees F (190 C).
While eggplant is baking, add all tofu filling ingredients to a food processor blender and pulse to combine, scraping down sides as needed.
Pour about 1/2-1/3 of the marinara sauce into an 8×8 baking dish (or similar sized dish) and reserve rest of sauce for topping/serving. Set aside.
Scoop generous amounts (about 3 Tbsp) of ricotta filling onto each eggplant slice of lasagna noodle and roll-up. Place seam side down in the sauce-lined baking dish. Continue until all filling and noodles or eggplant strips are used up. Pour more sauce down the center of the rolls for extra flavor (see photo).
Bake for 15-23 minutes, or until sauce is bubbly and warm and the top of the rolls are very slightly browned.
Serve immediately with additional vegan parmesan cheese and fresh basil. Leftovers keep for a couple of days, though best when fresh.
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