These lasagna rollups are the perfect gluten free, dairy free and veggie-packed meal full of classic flavors!
For my rendition, I decided to cut the eggplant lengthwise and ROLL the vegan ricotta inside. I thought this would make it easier to serve ad more fun to eat! (I also left out the lentils because I had none on hand.)
Vegan Eggplant Lasagna Rollups
A yummy, fun rendition of Caitlin at From My Bowl’s Vegan Eggplant Lasagna! Perfect as a nutrient packed, gluten free and comforting meal.
- 1 batch vegan ricotta (I used From My Bowl’s recipe)
- 2 eggplants sliced lengthwise (baked for 10 minutes at 400 degrees farenheight)
- 1 cup marinara sauce
Bake eggplant slices for 10 minutes at 400 degrees farenheight.
Pour 1/2 cup of marinara sauce on the bottom of a dish (I used a loaf pan).
Spread lump of ricotta on eggplant.
Roll up tightly.
Fit as many rolls as you can (nicely) into the dish.
Pour remaining sauce on top.
Use remaining ricotta and swirl with the sauce on top (I didn’t have any leftover, so sad. So, I used the High Protein Vegan Cheesy Sauce on the blog, instead!).
Bake for 20 minutes at 400 degrees farenheight and ENJOY!
Let me know if you’ve remade this recipe, too! (Especially if you’ve modified it to match your fun-loving preferences.) Or, for that matter, hit me up how you’ve made it happen with any recipe! Leave a comment down below or tag me on Instagram @cookwithcourt!